Easy Lobster Mac and Cheese Recipe Cheesy Seafood Dinner
Indulge in the ultimate comfort food with this luxurious yet approachable Lobster Mac and Cheese. Featuring tender pasta bathed in a rich, creamy cheese sauce, studded with succulent chunks of fresh lobster, this dish elevates a classic to gourmet status. It's surprisingly simple to prepare, making it perfect for special occasions or a decadent weeknight treat.
Prep Time
25 minutes
Cook Time
30 minutes
Total Time
55 minutes
Servings
6-8 servings
Keywords
lobster mac and cheeseseafood mac and cheesegourmet mac and cheeseeasy lobster recipecheesy seafoodcomfort foodweeknight dinnerspecial occasioncheddar gruyerebaked pasta
Why This Recipe Delivers
- Unforgettable Flavor: The combination of rich, tangy cheeses and sweet, tender lobster creates a truly decadent experience.
- Impressively Easy: Despite its gourmet appeal, this recipe is straightforward and accessible for home cooks of all levels.
- Perfect for Any Occasion: Elegant enough for a dinner party, yet comforting for a cozy night in.
- Creamy, Dreamy Texture: A perfectly balanced béchamel ensures a velvety, luscious sauce every time.
- Crispy Topping: The buttery panko and Parmesan crust adds a delightful textural contrast.
Ingredients
- 340 grams (12 ounces) dry pasta (elbows, cavatappi, or shells)
- 450 grams (1 pound) cooked lobster meat (claw and knuckle preferred), chopped into bite-size pieces
- 15 milliliters (1 tablespoon) lemon juice
- 56 grams (4 tablespoons) unsalted butter
- 30 grams (1/4 cup) all-purpose flour
- 470 milliliters (2 cups) whole milk, warmed
- 120 milliliters (1/2 cup) heavy cream (or more milk)
- 220 grams (2 cups) sharp cheddar, freshly shredded
- 110 grams (1 cup) Gruyère or Swiss, freshly shredded
- 55 grams (1/2 cup) Parmesan, finely grated, plus 2 tablespoons for topping
- 5 milliliters (1 teaspoon) Dijon mustard
- 5 grams (1 teaspoon) Old Bay seasoning
- 2.5 grams (1/2 teaspoon) garlic powder (or 1 small garlic clove, minced)
- 1.25 grams (1/4 teaspoon) smoked paprika (optional)
- Kosher salt and black pepper, to taste
- 60 grams (1 cup) panko breadcrumbs
- 28 grams (2 tablespoons) unsalted butter, melted
- 15 grams (1 tablespoon) chopped fresh parsley (optional)
- Olive oil, for tossing cooked pasta
- Nonstick spray or butter, for greasing baking dish
Instructions
- Begin by bringing a large pot of generously salted water to a rolling boil. Add your chosen pasta and cook until it is just shy of al dente, typically about 1 minute less than the package directions specify. This ensures the pasta retains a pleasant bite after baking.
- Meticulously drain the pasta, then rinse it briefly with cool water to halt the cooking process and prevent it from becoming mushy. Toss the drained pasta with a small amount of olive oil to prevent it from sticking together while you prepare the sauce.
- In a medium bowl, combine the chopped cooked lobster meat with the lemon juice and a pinch of salt and black pepper. The lemon juice brightens the flavor of the lobster and helps to tenderize it slightly. Set this mixture aside.
- Preheat your oven to 190°C (375°F). Prepare a 9×13-inch baking dish by greasing it thoroughly with nonstick spray or butter. This step prevents the mac and cheese from sticking and ensures easy serving.
- Melt 56 grams (4 tablespoons) of unsalted butter in a large saucepan or Dutch oven over medium heat. Once the butter is melted and gently bubbling, whisk in the 30 grams (1/4 cup) of all-purpose flour. Cook this roux for 1 to 2 minutes, whisking constantly, until it forms a smooth, slightly foamy paste without allowing it to brown. This cooking develops the flavor of the flour.
- Slowly and gradually whisk the warm 470 milliliters (2 cups) of whole milk into the roux, ensuring no lumps form. Once incorporated, add the 120 milliliters (1/2 cup) of heavy cream. Bring the mixture to a gentle simmer, continuing to whisk until the sauce thickens significantly and coats the back of a spoon, which should take approximately 4 to 6 minutes. The warming of the milk prior helps prevent lumps and speeds up the thickening process.
- Reduce the heat to low and stir in the 5 milliliters (1 teaspoon) of Dijon mustard, 5 grams (1 teaspoon) of Old Bay seasoning, 2.5 grams (1/2 teaspoon) of garlic powder (or minced garlic), and 1.25 grams (1/4 teaspoon) of smoked paprika, if using. Season the sauce generously with kosher salt and freshly ground black pepper to taste, adjusting as needed.
- Remove the saucepan from the heat. Gradually whisk in the 220 grams (2 cups) of sharp cheddar, 110 grams (1 cup) of Gruyère, and 55 grams (1/2 cup) of Parmesan cheese in handfuls until all the cheese has melted completely and the sauce is silky smooth. If the sauce appears too thick, add a small splash more milk until it reaches your desired consistency.
- In a very large mixing bowl, combine the cooked pasta with most of the prepared cheese sauce. Gently fold in the lemon-seasoned lobster meat, being careful to reserve a few pieces of lobster to scatter over the top for garnish. Add any remaining cheese sauce if necessary to fully coat the pasta and lobster, then taste and adjust the seasoning one final time.
- Transfer the entire pasta and lobster mixture into the prepared 9×13-inch baking dish. Evenly scatter the reserved lobster pieces over the top of the dish.
- In a small bowl, combine the 60 grams (1 cup) of panko breadcrumbs with the 28 grams (2 tablespoons) of melted unsalted butter and the additional 15 grams (2 tablespoons) of grated Parmesan cheese. If using, mix in the 15 grams (1 tablespoon) of chopped fresh parsley. Sprinkle this panko topping evenly over the pasta mixture in the baking dish.
- Bake the dish in the preheated oven for 18 to 22 minutes, or until the edges are bubbling vigorously and the breadcrumb topping is lightly golden brown. For an extra crispy and deeper golden crust, you may broil the dish for 1 to 2 minutes, watching carefully to prevent burning.
- Thirteenth Step: Once removed from the oven, allow the Lobster Mac and Cheese to rest for at least 5 minutes before serving. This crucial resting period allows the sauce to settle and thicken slightly, preventing it from being too runny when scooped.
Tools You’ll Need
- Large stock pot
- Large saucepan or Dutch oven
- Whisk
- Large mixing bowl
- 9×13-inch baking dish
- Measuring cups and spoons
- Grater (for cheese)
- Small mixing bowl
Essential Success Tips
- Use Freshly Grated Cheese: Pre-shredded cheeses often contain anti-caking agents that can make your sauce gritty. Freshly shredded cheese melts much smoother and provides superior flavor.
- Warm Your Milk: Warming the milk before adding it to the roux helps prevent lumps and ensures a silkier, quicker-to-thicken sauce.
- Don't Overcook Pasta: Cook the pasta to just shy of al dente, as it will continue to cook in the oven. This prevents mushy mac and cheese.
- Taste and Adjust Seasoning: Taste the cheese sauce before combining with the pasta and lobster, and again before baking. Adjust salt, pepper, and Old Bay as needed.
- Don't Skip the Resting Time: Allowing the dish to rest for 5 minutes after baking helps the sauce set, resulting in a creamier texture that holds together better.
Professional Cooking Secrets
- Enhance Lobster Flavor: For an even deeper lobster essence, simmer the lobster shells (if you have them from fresh lobster) in the milk for 15-20 minutes before warming and adding to the roux. Strain before use.
- Layering Cheese: Instead of mixing all the cheese into the sauce at once, try reserving a small amount of extra sharp cheddar to scatter over the pasta before adding the panko topping. This creates delightful pockets of extra cheesy goodness.
- Nutmeg Nuance: A tiny pinch of freshly grated nutmeg (about 1/8 teaspoon) added to the cheese sauce subtly enhances the savory and creamy notes, a classic chef's trick for béchamel-based sauces.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk or cream if needed to restore creaminess.
- Make Ahead: You can prepare the mac and cheese up to the point of baking, cover, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.
- Cheese Variations: Feel free to experiment with other good melting cheeses like fontina, white cheddar, or Monterey Jack for different flavor profiles. Just ensure they are freshly shredded.
Frequently Asked Questions
Can I use frozen cooked lobster meat?
Yes, frozen cooked lobster meat can be used. Ensure it is fully thawed and gently squeezed of any excess water before chopping and adding to the dish. Freshly cooked lobster will always yield the best texture and flavor.
What kind of pasta works best for mac and cheese?
Small, sturdy pasta shapes with nooks and crannies are ideal for mac and cheese, as they capture the creamy sauce wonderfully. Elbow macaroni, cavatappi, medium shells, or campanelle are excellent choices.
How can I make this dish spicier?
To add a kick, you can increase the amount of Old Bay seasoning or add a pinch of cayenne pepper to the cheese sauce. A dash of your favorite hot sauce stirred in at the end can also provide a pleasant heat.
Nutrition Facts (Per Serving)
Calories: Approximately 650-750, Protein: 40-50g, Fat: 40-50g, Carbs: 45-55g (per serving, estimated based on ingredients and servings)
Allergy Information
Contains dairy (milk, cream, cheeses) and shellfish (lobster), and gluten (pasta, flour). For a gluten-free version, use gluten-free pasta and a gluten-free all-purpose flour blend for the roux. Ensure all seasonings are also gluten-free.
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