Description
This decadent Lobster Mac and Cheese recipe combines tender lobster chunks with a rich, creamy cheese sauce made from a blend of cheddar, Monterey Jack, Gruyere, and Parmesan. Baked to golden perfection with a crispy panko topping, it’s a luxurious twist on a classic comfort food that’s perfect for special occasions or indulgent weeknight dinners.
Ingredients
Scale
For the Lobster
- 5 lobster tails (increase to 6 for more lobster meat)
- 10 tbsp unsalted butter, divided
- 1 1/2-2 tsp Cajun seasoning
For the Pasta
- 8 cups water
- 1 lb cavatappi pasta
For the Cheese Sauce
- 1 1/2 cup shredded mild cheddar
- 1 1/2 cup shredded Monterey Jack
- 1 1/2 cup shredded Gruyere
- 2/3 cup shredded Parmesan cheese
- 1 tsp olive oil
- 2 tsp minced garlic
- 1/2 cup all-purpose flour
- 2 1/4 cup heavy cream, room temperature
- 2 1/4 cup whole milk, room temperature
- 2 tsp onion powder
- 2 tsp garlic powder
- 3/4 tsp dry mustard
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne powder
For the Assembly
- 2 large eggs, beaten
- 1/2 cup panko crumbs
- Chopped parsley for garnish
Instructions
- Prepare the Lobster: Preheat your oven to 450°F. Slice the lobster tails in half vertically and arrange them on a foil-lined baking sheet. Melt 2 tablespoons of butter and brush it on the lobster cut sides, then sprinkle with Cajun seasoning. Roast in the oven for 10 minutes until nicely colored. Remove the lobster meat from the shells, chop into large chunks, place in a bowl and drizzle the remaining butter from the baking sheet over them. Set aside. Lower the oven temperature to 375°F.
- Cook the Pasta: Bring 8 cups of salted water to a boil in a large pot. Add the cavatappi pasta and cook according to package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce: In a large bowl, toss together all shredded cheeses and set aside. Heat olive oil in a pan over medium-high heat and sauté minced garlic for 1 minute. Add 3 tablespoons of butter and allow it to melt. Whisk in the flour quickly and cook for about 1 minute to form a roux. Gradually pour in the heavy cream and whole milk while whisking constantly to avoid lumps. Add onion powder, garlic powder, dry mustard, smoked paprika, and cayenne powder. Season with salt and pepper to taste. Stir in half of the shredded cheese until melted and smooth. Remove from heat.
- Assemble the Mac and Cheese: In a 9×13 inch baking dish, mix the cooked pasta with beaten eggs and 1 tablespoon of butter. Pour in the cheese sauce (use all for extra cheesiness) and fold in half of the cooked lobster chunks. Spread the remaining lobster pieces over the top, then sprinkle the remaining shredded cheese over the dish, leaving lobster pieces visible for presentation.
- Add the Topping and Bake: Melt the remaining 2 tablespoons of butter in a small bowl, toss with panko breadcrumbs, and sprinkle evenly over the mac and cheese, being careful to leave lobster pieces uncovered. Bake the dish in the preheated 375°F oven for 27-35 minutes until golden and bubbling.
- Rest and Serve: Let the mac and cheese rest for 10 minutes after baking. Garnish with freshly chopped parsley before serving for a pop of color and freshness.
Notes
- Reheating & Storage: Store leftovers in an airtight container in the refrigerator. Reheat in a preheated oven at 375°F for 10-15 minutes until heated through.
- Storage Duration: This dish will keep well in the fridge for up to 3 days.
- Freezing: You can freeze Lobster Mac and Cheese, but expect slight texture changes in the lobster, pasta, and sauce upon thawing and reheating. Best enjoyed fresh for optimal taste and consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 680
- Sugar: 3g
- Sodium: 700mg
- Fat: 45g
- Saturated Fat: 27g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 165mg
