Description
This Lobster Mac and Cheese recipe offers a decadent twist on a classic comfort food by incorporating tender lobster meat into a rich, creamy blend of cheeses and perfectly baked macaroni. With a golden breadcrumb topping and aromatic spices, this dish elevates the traditional mac and cheese to an elegant, flavorful indulgence perfect for special occasions or a comforting treat.
Ingredients
Scale
Seafood
- 2-3 lobster tails
Cheese and Dairy
- 5 tablespoons unsalted butter
- 3/4 cup shredded mild cheddar cheese
- 3/4 cup shredded Monterey Jack cheese
- 3/4 cup shredded Gruyère cheese
- 1/3 cup shredded Parmesan cheese
- 1 1/4 cups whole milk
- 1 1/4 cups heavy cream
- 1 large egg, beaten
Pantry Staples & Spices
- 3/4 teaspoon Cajun seasoning
- 4 cups water
- 1/2 pound macaroni or other small pasta shapes
- 1/2 teaspoon olive oil
- 1 teaspoon minced garlic
- 1/4 cup all-purpose flour
- 1 1/4 teaspoons onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dry mustard
- 1/4 teaspoon paprika
- Pinch of cayenne powder (optional)
- Salt and pepper to taste
- 1/4 cup panko crumbs
Garnish
- Parsley or minced rosemary
Instructions
- Prepare Lobster: Preheat the oven to 450°F (230°C). Place the lobster tails on a baking sheet and bake for 10 minutes or until the shells turn pink. Allow to cool slightly, then remove the meat from the shells and chop into bite-sized pieces. Combine the lobster meat with the melted butter collected from the baking sheet and set aside. Reduce oven temperature to 375°F (190°C).
- Cook Pasta: Bring a large pot of salted water to a boil. Add the macaroni or chosen pasta and cook according to package instructions until al dente. Drain and set aside.
- Make Cheese Sauce: In a mixing bowl, combine all shredded cheeses. Heat olive oil in a pan over medium heat, add minced garlic, and sauté for 2 minutes until fragrant. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the heavy cream and whole milk, stirring continuously. Add onion powder, garlic powder, dry mustard, paprika, cayenne powder if using, and season with salt and pepper. Stir in half of the shredded cheese and cook, stirring until melted and smooth.
- Combine Pasta and Egg: Turn off the heat. Place the cooked pasta in a baking dish, stir in the beaten egg and 1/2 tablespoon of the melted butter from the lobster. Mix well to combine. Pour the cheese sauce over the pasta mixture. Fold in half of the lobster meat gently.
- Add Toppings and Bake: Evenly spread the remaining lobster chunks over the top. Sprinkle with the remaining shredded cheese and panko crumbs mixed with melted butter. Bake in the preheated 375°F (190°C) oven for 30 minutes until the top is golden and bubbly.
- Garnish and Serve: Remove from the oven and let cool slightly for 10 minutes. Garnish with chopped parsley or minced rosemary before serving to add a fresh herbaceous aroma.
Notes
- If lobster tails are not available, cooked claw or knuckle lobster meat may be substituted.
- Adjust the spice level by varying the amount of cayenne powder and Cajun seasoning to taste.
- For a richer sauce, ensure the cheese is freshly shredded rather than pre-shredded to avoid anti-caking agents that may affect melting.
- Use a baking dish large enough to allow even spreading and baking for best results.
- Letting the casserole rest after baking helps the sauce thicken for a creamier texture.
