Indulgent Lobster Mac and Cheese Recipe for Comfort Lovers
Indulge in the ultimate comfort food experience with this luxurious Lobster Mac and Cheese. This dish transforms a classic favorite into an opulent culinary delight, combining tender elbow macaroni with succulent pieces of sweet lobster, all enveloped in a rich, creamy, and intensely flavorful cheese sauce. Topped with a golden, crispy panko crust, it's a gourmet twist that promises pure satisfaction in every decadent bite.
Prep Time
20 minutes
Cook Time
55 minutes
Total Time
1 hour 15 minutes
Servings
4 generous servings
Keywords
Why This Recipe Delivers
- Elevates classic comfort with the exquisite addition of tender, sweet lobster.
- Boasts a rich, velvety cheese sauce that perfectly coats every piece of macaroni.
- Features a delightful golden, crispy panko topping for textural contrast.
- Impresses guests and family with its gourmet appeal, yet is surprisingly approachable to make.
- Offers unparalleled flavor for true comfort food aficionados seeking a touch of luxury.
Ingredients
- 225 grams (8 ounces) elbow macaroni
- 170 grams (1 cup) cooked lobster meat, chopped into bite-sized pieces
- 175 grams (1 ½ cups) sharp cheddar cheese, freshly grated
- 115 grams (1 cup) Gruyère cheese, freshly grated
- 240 milliliters (1 cup) heavy cream
- 56 grams (4 tablespoons) unsalted butter, divided
- 18 grams (2 tablespoons) all-purpose flour
- 2.5 grams (1 teaspoon) garlic powder
- 35 grams (½ cup) panko breadcrumbs
- Salt to taste
Instructions
- Bring a large pot of heavily salted water to a rolling boil. Add the elbow macaroni and cook according to package directions, typically 7-9 minutes, until al dente. This means it should be firm to the bite, as it will continue to cook slightly in the oven. Drain the pasta thoroughly and set it aside to prevent it from clumping.
- In a medium skillet, melt 15 grams (1 tablespoon) of unsalted butter over medium heat. Add the cooked lobster meat and gently sauté for 3 to 4 minutes, just until it is warmed through and fragrant. Avoid overcooking the lobster, as it can become tough. Remove the lobster from the skillet and set it aside.
- In a large saucepan or Dutch oven, melt the remaining 41 grams (3 tablespoons) of unsalted butter over medium heat. Once the butter is fully melted and slightly shimmering, gradually whisk in the 18 grams (2 tablespoons) of all-purpose flour. Continue whisking constantly for about 2 minutes to create a smooth roux, ensuring it cooks out the raw flour taste without browning significantly.
- Slowly pour the 240 milliliters (1 cup) of heavy cream into the roux, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and continue whisking until the sauce begins to thicken, which should take about 5 minutes. Reduce the heat to low, then gradually add the 175 grams (1 ½ cups) of grated sharp cheddar cheese and 115 grams (1 cup) of grated Gruyère cheese, stirring constantly until both cheeses are completely melted and the sauce is smooth and creamy. Stir in the 2.5 grams (1 teaspoon) of garlic powder and season with salt to taste.
- Add the drained cooked macaroni and the warmed lobster meat to the cheese sauce in the saucepan. Gently fold everything together with a spatula until the macaroni and lobster are thoroughly coated in the luxurious cheese sauce. Taste and adjust seasoning if necessary.
- Preheat your oven to 175°C (350°F). Lightly grease a medium-sized baking dish (approximately 2.5-liter or 2.5-quart capacity). Carefully transfer the lobster mac and cheese mixture into the prepared baking dish, spreading it evenly. Sprinkle the 35 grams (½ cup) of panko breadcrumbs over the top for a crisp, golden crust.
- Bake for 25 to 30 minutes, or until the top is golden brown and bubbly around the edges. Allow the dish to rest for a few minutes after removing it from the oven before serving to allow the sauce to set slightly.
Tools You’ll Need
- Large pot
- Medium skillet
- Large saucepan or Dutch oven
- Whisk
- Spatula
- Cheese grater
- Measuring cups and spoons
- Medium baking dish (approx. 2.5-liter / 2.5-quart)
Essential Success Tips
- Do not overcook the macaroni initially; it should be al dente as it will continue to cook in the oven, ensuring a pleasant texture.
- Whisk the roux and gradually add the cream continuously to ensure a perfectly smooth, lump-free cheese sauce.
- Always use freshly grated cheese. Pre-shredded cheeses often contain anti-caking agents that can affect the melt and smoothness of your sauce.
- Season the pasta water generously with salt, and taste the cheese sauce before adding the pasta to adjust seasoning, as cheeses contribute significant salinity.
- When sautéing the lobster, do so gently and briefly, just to warm it through. Overcooked lobster can become tough and rubbery.
Professional Cooking Secrets
- For an extra layer of sophisticated flavor, infuse your heavy cream with a bay leaf and a pinch of white peppercorns while gently warming it. Strain the cream before adding it to your roux.
- A tiny pinch of freshly grated nutmeg added to the cheese sauce will beautifully enhance the complex flavors of the cheeses without being distinctly detectable itself.
- Consider adding a splash of dry sherry or a crisp white wine, such as Chardonnay, after the flour has cooked in the roux. Allow it to reduce by half before whisking in the heavy cream for an added layer of aromatic depth.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. For best results, reheat gently in the oven at a lower temperature (around 150°C / 300°F) until warmed through, or in a microwave.
- Variations: For an even richer crust, you can mix a tablespoon of melted butter with the panko breadcrumbs before sprinkling them over the top. A pinch of cayenne pepper in the sauce can add a subtle kick.
- Make Ahead: This dish can be assembled up to the point of baking, covered, and refrigerated for up to 24 hours. If baking from cold, add an extra 10-15 minutes to the baking time to ensure it is thoroughly heated through.
Frequently Asked Questions
Can I use frozen lobster for this recipe?
Yes, absolutely! Just ensure the frozen lobster is fully thawed overnight in the refrigerator and patted dry with paper towels before gently sautéing it to warm through. This helps prevent excess moisture in the dish.
What other cheeses could be used in this mac and cheese?
While sharp cheddar and Gruyère create a wonderfully balanced and rich flavor, you could experiment with other melting cheeses. Fontina, Comté, or even a blend with a small amount of smoked gouda could offer interesting variations. Avoid extremely oily cheeses that don't melt well.
How can I prevent my cheese sauce from becoming grainy?
To prevent a grainy sauce, ensure you are whisking constantly when adding the cream to the roux and when melting the cheeses. Also, reduce the heat to low before adding the cheeses, and add them gradually, allowing each batch to melt smoothly before adding more. Using freshly grated cheese also makes a significant difference.
Nutrition Facts (Per Serving)
Calories: Approximately 680, Protein: 38g, Fat: 48g, Carbs: 42g. (Estimates per serving)
Allergy Information
Contains dairy (butter, heavy cream, cheeses), shellfish (lobster), and gluten (macaroni, flour, panko breadcrumbs). For a gluten-free option, ensure you use gluten-free elbow pasta, gluten-free all-purpose flour for the roux, and gluten-free panko breadcrumbs.
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