Lobster Mac and Cheese

Name: Lobster Mac and Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: american
Ingredients: 450 g lobster tail (raw, thawed if frozen, shell removed, meat cut into bite-sized chunks); 250 g cavatappi pasta (or elbow macaroni); 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 2 cup milk (whole, warmed); 1 cup sharp cheddar cheese (shredded); 1 cup gruyère cheese (shredded); 2 pcs garlic (cloves, minced); 1 tsp dijon mustard; 1 pinch smoked paprika; 1 pinch black pepper; 0.5 tsp salt (for pasta water and sauce; divided); 0.25 cup panko breadcrumbs; 2 tbsp fresh chives (finely chopped, for garnish)

RATING

4.7/5(147)

TASTE SCORE

10/10

Creamy, decadent mac and cheese loaded with sweet, tender chunks of lobster, all baked under a golden, crispy breadcrumb topping. This New England-inspired comfort dish is perfect for holidays or special dinners, ready in under an hour.

PREP

20m

COOK

30m

SERVES

1 CUP

759 cal

SERVINGS

METHOD · 8 STEPS

prep
Preheat the oven and prep ingredients.
1.Preheat oven to 375°F (190°C).
2.Butter an 8x8-inch baking dish lightly.
3.Shred both cheeses and have all ingredients measured and ready.
prep · ~3 min
Cook the lobster.
Bring a large pot of salted water to a boil. Add lobster chunks and cook just until opaque and firm, about 2-3 minutes. Remove with a slotted spoon, set aside, and reserve the lobster-infused water for the pasta.
TIPDo not overcook the lobster now — it finishes cooking in the oven. Pull it the second it turns opaque.
boil · ~8 min
Cook the pasta.
Bring the reserved lobster water back to a rolling boil. Add cavatappi and cook 1-2 minutes less than package directions for very al dente. Drain well and toss with a tiny drizzle of oil to prevent sticking.
TIPUndercooking the pasta is key — it will absorb liquid from the cheese sauce and finish in the oven without becoming mushy.
prep · ~10 min
Make the cheese sauce.
1.Melt butter in a medium saucepan over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
2.Whisk in flour and cook, stirring constantly, for 1 minute to remove the raw flour taste.
3.Slowly pour in warm milk while whisking continuously to prevent lumps.
4.Bring to a gentle simmer and cook, whisking often, until thickened enough to coat the back of a spoon, about 3-4 minutes.
5.Remove from heat. Stir in both cheeses, mustard, smoked paprika, and black pepper until smooth and fully melted.
TIPTake the pan off the heat before adding cheese — excessive heat can cause the sauce to turn grainy.
assemble
Assemble the mac and cheese.
Fold the cooked pasta and lobster chunks into the cheese sauce until evenly coated. Taste and adjust seasoning. Transfer the mixture to the prepared baking dish and spread into an even layer.
prep
Add the topping.
Sprinkle panko breadcrumbs evenly over the top of the mac and cheese. For extra richness, dot with a few small pieces of butter if desired.
bake · ~15 min
Bake until golden and bubbly.
Place the dish on the center rack and bake for 15-18 minutes, until the sauce is bubbling around the edges and the topping is golden brown. If the top needs more color, switch to broil for the final 1-2 minutes — watch carefully.
TIPLet the dish rest for 5 minutes after baking. This helps the sauce set slightly so each serving holds together.
garnish
Garnish with chives and serve.
Scatter fresh chives over the top and serve hot straight from the baking dish.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the lobster in the pasta water to infuse extra flavor into the noodles.
2
Undercook the pasta by 1-2 minutes so it doesn't turn mushy after baking.
3
Always warm the milk before adding it to the roux to prevent lumps.
4
Remove the saucepan from heat before stirring in the cheeses to avoid a grainy sauce.
5
Let the assembled dish rest for 5 minutes after baking for cleaner servings.
6
For a deeper golden crust, broil the topping for the last 1-2 minutes, watching closely.

RECIPE VARIATIONS

Adapt it for your goals.

higher protein

Higher-protein

Swap cavatappi for a chickpea- or lentil-based pasta and add 1/2 cup cottage cheese blended into the sauce for extra protein without losing creaminess.

gluten free

Gluten-free

Use gluten-free pasta and replace the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch slurry to keep the sauce smooth and thick.

lighter version

Lighter version

Replace whole milk with 2% milk, use half the butter in the roux, and swap half the cheese for low-fat mozzarella to reduce richness while keeping the dish indulgent.

HEALTH BENEFITS