Lobster Mac And Cheese Recipe

The late-summer weekend I learned to stretch a splurge of fresh lobster into a crowd-pleasing meal, I made a pan of Lobster Mac And Cheese and watched neighbors linger on the porch, knives and forks already in hand, because the aroma filled the air and felt like an easy celebration, not a fuss.

Why You’ll Love It

This recipe works because it balances fast weekday pacing with a restaurant feel. It comes together mostly on the stove, then finishes in the oven while you pour a drink or set the table. Serve it for a casual dinner, bring it to a potluck, or save it for a small celebration when you want something impressive without hours at the stove. People who like creamy pasta and seafood will gravitate to it, and you can scale it up for guests.

Serves 4
Prep Time: 20 minutes |
Cook Time: 30 minutes |
Total Time: 50 minutes

Ingredients

• 12 oz elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• 1/4 tsp smoked paprika
• 1 cup sharp cheddar cheese, shredded
• 1 cup Gruyere cheese, shredded
• 2 oz cream cheese (optional for extra creaminess)
• 8 oz cooked lobster meat, roughly chopped
• 1/2 cup panko breadcrumbs
• 2 tbsp grated Parmesan
• 1 tbsp olive oil
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley
• 1 lemon wedge for serving

Instructions

1. Preheat the oven to 375 F and butter a shallow 9×13 or oval baking dish.
2. Cook the elbow macaroni in salted boiling water until just al dente according to package directions, drain and set aside.
3. In a medium saucepan, melt butter over medium heat, whisk in flour and cook 1 minute until the mixture smells slightly toasty but not browned.
4. Gradually whisk in milk and cream, bring to a simmer while whisking, and cook until the sauce thickens to coat the back of a spoon, about 4 to 6 minutes.
5. Stir in Dijon mustard, smoked paprika, cream cheese if using, and gradually add shredded cheddar and Gruyere off the heat, stirring until smooth, then season with salt and pepper.
6. Fold the drained pasta and most of the lobster meat into the cheese sauce, reserving a few chunks to arrange on top. Pour into the prepared baking dish.
7. In a small bowl, mix panko with Parmesan and olive oil, sprinkle evenly over the top and arrange the reserved lobster chunks, then bake for 15 to 20 minutes until bubbly and golden.
8. If you want extra color, broil 1 to 2 minutes while watching closely. Remove, sprinkle with chopped parsley, add lemon wedges and let rest 5 minutes before serving.

Recipe Variations

• Truffle Lobster Mac Swap a tablespoon of truffle oil for olive oil in the topping and use fontina with Gruyere for a silkier finish.
• Spicy Cajun Twist add 1 tsp Cajun seasoning to the sauce and a pinch of cayenne, sear the lobster briefly in a hot pan before folding in.
• Lighter Version use 2% milk and skip the cream cheese, reduce cheese by 1/4 cup and add extra mustard for flavor.
• Gluten-Free make a roux with gluten-free flour and use gluten-free pasta and breadcrumbs.

Make Ahead: You can assemble the mac, cover, and refrigerate up to 24 hours before baking, add an extra 5 to 10 minutes to the bake time if cold from the fridge. The cheese sauce and cooked pasta can be combined and stored in the refrigerator for up to 24 hours, but stir gently before transferring to the baking dish. Store leftover baked mac in an airtight container in the refrigerator for 2 to 3 days. Lobster is best added fresh or warmed gently; avoid freezing the assembled creamy bake as texture will suffer.

Frequently Asked Questions

Conclusion

This Lobster Mac And Cheese Recipe is a practical way to turn good seafood into a memorable meal without a long fuss. It is flexible, forgiving, and fits weeknight plans or small celebrations, and it rewards small upgrades like better cheese or toasted panko. Give it a try, start with the basics, and tweak seasonings to match your taste, and you will have a reliable, comforting dish that feels special every time.