Sweet lobster, creamy cheese and a crunchy panko topping come together to make the BEST Lobster Mac and Cheese recipe! Perfect for any special occasion or casual meal!
Ingredients
Besides the lobster, you’ll probably have most of these simple ingredients on hand in your fridge or pantry.
- Elbow pasta – Cook the pasta according to box al dente before making this mac and cheese. You can really use any type of pasta that you have on hand.
- Unsalted butter – I always prefer to use unsalted butter when cooking and baking. That way I am able to control the amount of salt that goes into the recipe.
- Flour – All-purpose flour is crucial for making the roux. This will be the base of our cheese sauce and also the thickening agent.
- Milk – I like to use whole milk. This is what thins our cheese sauce out.
- Cheese – I use two kinds of cheese: Swiss and aged gouda. Make sure to shred your own- pre-shredded cheese has an additive to prevent it from clumping. But it also prevents it from melting smoothly.
- Lobster – The star of the show! We want this to be cooked and roughly chopped. Check the section below for picking it out and how to steam a lobster.
- Panko breadcrumbs – This is what we use to make that delicious crunchy topping. You can use Italian breadcrumbs if that’s all you have on hand.
- Olive oil – We need a little bit of olive oil to help bring our breadcrumb topping together.
- Seasonings – To flavor our crunchy panko topping, we use a blend of smoked paprika, ground black pepper, kosher salt, and garlic powder.
Variations
There are a few ways that you can make this mac and cheese all your own!
- Seafood mac and cheese – The last option, if fresh lobster meat is breaking the bank, is to use a combination of seafood. Scallops shrimp, crab, and other shellfish are often your best bets. Whatever you use, make sure it is fully cooked before adding it to the mix.
- Pasta – Elbow macaroni is the obvious choice of pasta for macaroni and cheese. But any hollow pasta shape that is able to soak up that creamy cheese sauce will work here. Even a corkscrew shape.
- Cheese – Experiment with different types of cheese. I used Swiss and gouda, but sharp cheddar cheese, gruyere cheese, or any type of Italian cheese would be the best cheese to use if you want to switch it up.
- Seasoning – This lobster mac n cheese already has amazing flavor, but feel free to dial it up. Old Bay seasoning would pair well with the buttery lobster. You could also add some cayenne pepper or onion powder if you’d like.
How To Make Lobster Mac and Cheese
I like to think of it in three parts and then the grand finale. None of the steps are particularly hard, but they do take time. No bones about it, this recipe does have some hands-on time, but it is totally worth it.
- Prep the topping. Add all of the ingredients to a large skillet and cook until toasted. Set aside.
- Prep the lobster. Cook and chop the lobster — see below for detailed instructions.
- Make the mac and cheese. Boil the noodles and, in a separate pot, make the roux. Then, add the milk, cheese, and seasonings and stir until the mixture is smooth. When the noodles are ready, drain them and add them to the cheese sauce.
- Assemble. Add the lobster to the mac and cheese and transfer it all to a casserole dish. Then, sprinkle the topping over it.
- Bake. Bake until the cheese is bubbly and the topping is light golden brown.
- Serve. Allow the mac and cheese to rest briefly before serving.
Cooking The Lobster
You have several options for your lobster mac and cheese recipe. Tails or whole lobster are the two main choices. Cold water lobsters (Maine lobster) are often more sweet than warm water (spiny lobster or Caribbean Lobster).
Lobster Tails
This is the simplest and least messy option.
You can grab some frozen lobster tails which is usually smaller and little less expensive. Let them thaw complete and then split out the meat, baking at 450 degrees for about 10-12 minutes (this depends on the size). The meat will be a pearly opaque, remove and roughly chop. Fresh tails work the same way, but might be more expensive.
Whole Lobster
This lobster mac and cheese option can be less expensive, but will certainly require more work. They are less per pound and now you’ll have tail and claw meat to work with and potentially some backfin. Either way, you are going to have to get the lobster meat out.
You can steam the lobster yourself or have the meat counter (or seafood monger) do it for you.
Langostinos
You can also use frozen langostinos. The term is Spanish for “tiny lobster” but they are actually not the same thing.
They taste similar enough and even have a red tint to the meat. You can get it for much less money and already cooked, saving you time.
Common Questions About Bake Lobster Mac and Cheese
Breadcrumbs add a satisfying crunch that’s a perfect complement to the creaminess of mac and cheese.
Instead of breadcrumbs, try using crushed crackers or pork rinds.
Since lobster has a delicate, buttery flavor, choose a mild cheese to pair with it. Gouda, Swiss, provolone, and mozzarella are all good choices.
Storage, Make Ahead and Freezing
Storage: You can store any leftover lobster mac in the fridge in an airtight container for up to three days.
Make Ahead: You can make all of the elements of lobster mac and cheese and crunchy topping ahead of time and then bake it last. Alternatively, you can bake it all and then reheat it. But anything with dairy has the potential to curdle and separate a little when reheated. Pasta can also absorb the cheese sauce, so it might not be as cheesy as it was the first time.
Freezing: I don’t recommend freezing this recipe, the thawed result is just not as good as the original.
More Mac and Cheese Recipes
Who doesn’t love cheesy pasta!?
Lobster Mac and Cheese
Ingredients
Lobster Mac and Cheese:
- 1 pound elbow pasta , cooked according to box al dente
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 2 cups whole milk
- 1 cup Swiss cheese , shredded
- 1/2 cup aged gouda , shredded
- 2 tablespoons chives , chopped
- 2 cups lobster , cooked and roughly chopped
- kosher salt & freshly ground pepper
Crunchy Topping:
- 2 tablespoons olive oil
- 1 cup panko bread crumbs
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
Instructions
Make the Topping:
- In a small skillet, heat the olive oil and add the panko bread crumbs, Kosher salt, pepper, smoked paprika and garlic powder.
- Heat, stir and brown for 3-4 minutes until fragrant.
- Remove from the heat and set aside.
Lobster Mac and Cheese:
- Preheat the oven to 350°F and coat a large casserole dish with cooking spray or butter.
- In a large, heavy bottom saucepan, melt the butter. Whisk in the flour until a paste forms. Continue to cook on medium heat until paste turns a light brown and is smooth.
- Whisk in the the shredded cheeses, blending until smooth.
- Combine the cooked pasta with the hot cheese sauce.
- Test for seasoning and then add Kosher salt or cracked pepper sparingly. This will vary based on how salty your cheese was and personal preference.
- Lightly toss the macaroni mixture with chopped lobster and chives, reserving a few pieces for topping at the very end, if desired. Transfer the macaroni mixture to the prepared casserole dish. Top the mac and cheese with the panko topping.
- Bake, uncovered for 15 minutes.
- Garnish with the scallions, chives or parsley and reserved lobster chunks. Serve hot.
- If you tried this recipe, come back and let us know how it was in the comments or ratings.
Notes
Nutrition
I am wondering what the serving size of the recipe is? You give the nutrution information, but don’t mention the serving size.
Hi Ashley, about 1 1/2 cups.
The lobster mac and cheese turned out great! The taste was 5 stars, only thing is I almost messed it up because there is no mention of adding the milk in and how long it should be cooked for before adding the cheese.
Hi Kristine, Thanks for the feedback- we will update the instructions to be more clear. Glad you enjoyed it.
OMG. It doesn’t get closer to heaven than this mac and cheese
WOW! This mac was so creamy and paired wonderfully with the lobster. Everyone loved it, thank you!
This was so delicious. I made it today! It was approved by my entire family! I am adding it to the rotation! YUMMMM
Such an intersecting take on classic Mac N cheese. Lobster is a fantastic idea
Lobster mac & cheese is my favourite ever. I have never tried cooking a lobster though, I always use ready cooked ones. I love the panko topping, it adds a delicious crunch.