Description
This Decadent Lobster Mac and Cheese combines rich, creamy cheese sauce with tender lobster meat and crispy breadcrumb topping, baked to golden perfection. A luxurious twist on the classic comfort food, it’s perfect for special occasions or an indulgent family dinner.
Ingredients
Scale
For the Lobster:
- 2 (10 to 12-ounce) uncooked Maine lobster tails, or 4 (4 to 6-ounce) uncooked small lobster tails
- Cooking spray
- 1 cup panko breadcrumbs
- 9 tablespoons unsalted butter, divided
- 1/4 teaspoon Old Bay seasoning
For the Cheese Sauce:
- 8 ounces sharp white cheddar cheese, shredded
- 5 ounces Gruyère cheese, shredded
- 2 ounces Parmesan cheese, grated
- 2 tablespoons dry white wine
- 1/3 cup all-purpose flour
- 3 1/2 cups whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
For the Pasta and Garnish:
- 1 pound dried cavatappi, gemelli, or large elbow macaroni pasta
- Fresh parsley sprigs (for garnish)
- 1/2 medium shallot, finely chopped
- 2 large cloves garlic, minced
Instructions
- Thaw lobster: If the lobster tails are frozen, thaw them thoroughly in the refrigerator before starting the recipe.
- Preheat oven and prepare baking dish: Preheat the oven to 450°F (232°C). Lightly coat a 9×13-inch baking dish with cooking spray to prevent sticking.
- Prepare lobster tails: Using kitchen shears, cut down each side of the lobster tail shell to expose the meat. Brush the lobster meat with some of the melted butter and sprinkle with Old Bay seasoning. Place the lobster tails on a baking sheet and bake until the meat is mostly cooked through, about 8-10 minutes depending on size. Be careful not to overcook.
- Cook pasta: Boil pasta in salted water according to package instructions until al dente. Drain and set aside.
- Make the cheese sauce: In a large skillet or saucepan, melt some butter over medium heat. Add the finely chopped shallot and minced garlic and sauté until translucent and fragrant, about 2-3 minutes. Pour in the dry white wine and let it reduce slightly, about 1-2 minutes. Stir in the flour to create a roux, and cook for 1-2 minutes while whisking constantly to avoid lumps. Gradually whisk in the whole milk and continue cooking until the sauce thickens, about 5-7 minutes. Reduce heat to low and stir in shredded cheddar, Gruyère, Parmesan cheese, kosher salt, and red pepper flakes until smooth and creamy.
- Combine pasta, lobster, and cheese sauce: Chop the baked lobster meat into bite-sized pieces. Add lobster and cooked pasta to the cheese sauce, stirring until everything is well coated.
- Assemble and bake: Pour the pasta mixture into the prepared baking dish. Melt the remaining butter and toss with panko breadcrumbs, then evenly sprinkle the breadcrumb topping over the pasta. Reduce oven temperature to 375°F (190°C) and bake the mac and cheese uncovered until bubbly and the top is golden brown, about 20-25 minutes.
- Serve: Allow the mac and cheese to cool slightly before garnishing with fresh parsley sprigs. Serve warm and enjoy.
Notes
- Use good quality cheeses for the richest flavor and smoothest sauce.
- For extra crispiness, broil the breadcrumb topping for 1-2 minutes at the end, watching carefully to prevent burning.
- Feel free to substitute lobster with cooked shrimp for a variation.
- The dish can be prepared ahead; assemble and refrigerate, then bake before serving.
- Use freshly grated Parmesan for better melting and flavor.
