Lobster Mac and Cheese

You know how delicious mac and cheese can be when it’s homemade, but there’s no reason to settle for the basic version. Our lobster mac and cheese recipe is especially decadent, with tender chunks of butter-soaked lobster in a smoky cheese sauce.

While many of the best mac and cheese recipes require 30 minutes or more of baking time, our recipe opts for a quick broil to save time and lightly brown the top. After cooking the lobster meat with butter and seasonings in a skillet, just fold it into the pasta, add the creamy cheese sauce, then pop it into the oven for a few minutes. And while nobody’s cracking the shells at the table, it’s fun to hand out lobster bibs anyway.

Ingredients for Lobster Mac and Cheese

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• Pasta: The best pasta shapes for mac and cheese are short, twisted types that hold onto the sauce. This recipe uses corkscrew-shaped cavatappi, but elbows and fusilli are good choices, too.
• Lobster tail meat: This is arguably the best part of the lobster, and provides plenty of meat for the recipe. You’ll find frozen uncooked tails in most grocery store freezers. You’ll need at least three tails.
• Butter: You can’t have lobster without butter, and that goes for lobster mac and cheese, too! The tail meat is sauteed in butter with aromatics and spices to bring out the best flavor. You also need butter to make the roux for the cheese sauce.
• Shallot: This is the best type of onion to give your dish a mild onion flavor that doesn’t overwhelm it. To get 1/2 cup diced, pick up one large or two medium shallots.
• Garlic: Mince fresh garlic cloves with a grater or garlic press—the flavor is much better than jarred garlic.
• Cheese: We use two kinds of grated cheese: white cheddar and smoked Gouda. White cheddar is usually sharper than orange cheddar, and the Gouda adds a nice smokiness to the dish. The cheese will melt more smoothly when you grate it yourself than if you were to use a cellulose-treated bagged cheese.
• Flour: The key to a thick, smooth cheese sauce is to make a roux by whisking all-purpose flour into hot, melted butter.
• Half-and-half cream: Whisked into the roux, half-and-half quickly thickens the cheese sauce. You can also use whole milk, heavy cream, or both.
• Seasonings: Black pepper and a seafood seasoning blend made with onion, paprika and garlic also contribute savory flavors. A dash of the most well-known seafood spice, Old Bay, adds just the right depth.

Directions

Step 1: Cook the pasta

Cook the pasta following the package directions, then drain it thoroughly in a colander. Hold the pasta aside.

Editor’s Tip: For the best texture, cook the pasta only until it reaches the al dente stage—it should be a little firm when you bite it.

Step 2: Prepare the lobster

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In a large saucepan, melt 2 tablespoons of the butter over medium heat. Add the chopped lobster, shallot and garlic. Cook them until the meat is opaque and the shallots are tender, four to five minutes. Sprinkle the mixture with 1/2 teaspoon of seafood seasoning and 1/2 teaspoon of black pepper, then toss to coat. Remove the lobster mixture from heat and set it aside. Wipe the pan clean.

Step 3: Make the cheese sauce

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Preheat the broiler. In the same saucepan, melt the remaining 3 tablespoons of butter. Stir in the flour until it’s blended, then cook and stir it until it’s golden brown, two to three minutes (make sure it does not burn).

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Gradually whisk in the half-and-half cream and the remaining 1/2 teaspoon of seafood seasoning and black pepper. Bring the mixture to a boil while stirring it constantly. Continue to simmer and stir for two to three more minutes until it has thickened.

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Remove the pan from the heat, add 1-1/2 cups of white cheddar and all of the smoked Gouda, and stir until the cheese is melted.

Editor’s Tip: Preheat the oven broiler while making the cheese sauce so it’s ready for the last step. Move an oven rack up so the baking dish will be 3 to 4 inches from the heat.

Step 4: Assemble the mac and cheese

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Fold the cooked pasta and the lobster-butter mixture into the cheese sauce. Grease a 13×9-inch baking dish, and spoon the mac and cheese mixture into the baking dish. Top it with the remaining 1 cup of grated cheddar cheese.

Step 5: Broil and serve

Broil the lobster mac and cheese until the top is browned, about five to six minutes.

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Recipe Variations

• Try other cheeses: Combine flavorful cheeses like cheddar or Parmesan with other melting cheeses such as brie, Gruyere or mozzarella.
• Add a crunchy top: Combine breadcrumbs, panko or finely crushed crackers like saltines or Ritz with melted butter. Sprinkle the mixture over the top of the lobster mac and cheese. Broil until the topping is browned and crunchy.
• Make it spicy: Add a dash of cayenne pepper to the seasonings in the recipe, or look for Old Bay Hot seasoning or other spicy seafood blends.

How to Store Lobster Mac and Cheese

Let the mac and cheese cool completely. Cover the pan tightly or store it in smaller, airtight food containers in the refrigerator.

How long does lobster mac and cheese last?

Keep your mac and cheese tightly covered in the fridge for up to four days.

Can you freeze lobster mac and cheese?

When freezing food, remember to cover it well and store it in airtight containers, if possible. You can freeze a pan of lobster mac and cheese or save individual portions using freezer-safe containers or resealable bags. It will last up to three months in the freezer. To safely thaw it, place the container of mac and cheese in the fridge and allow it to defrost overnight before reheating it. A disclaimer: The pasta may be very soft once thawed out.

How do you reheat lobster mac and cheese?

To reheat lobster mac and cheese in the oven, place it in an oven-safe dish and cover it tightly with foil. Place it in a 325° oven for 15 to 20 minutes until it’s heated through. Remove the foil and bake it for a few more minutes to crisp up the top, then serve. You can also spoon a portion of mac and cheese into a microwave-safe container and cover it with a damp paper towel. Microwave it in 30-second bursts, stirring each time, until the pasta is heated through.

Lobster Mac and Cheese Tips

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What’s the best way to cook lobster for mac and cheese?

The goal is to cook the lobster just enough until it’s safe to eat—overcooking will leave lobster meat chewy and dry. In our recipe, lobster tail meat is gently sauteed with shallot and garlic for just five minutes so that the meat stays tender. You can tell the meat is done when it looks white, and the pieces have an internal temperature of 140°.

Why is my lobster mac and cheese mushy?

Mac and cheese can turn out mushy when the pasta is overcooked, leaving it so soft that it practically falls apart under the weight of the heavy cheese sauce. To avoid this, cook pasta until it’s al dente, which means it should still have a little firmness or texture when you bite into it. Test the pasta two to three minutes before the end of the cooking time to catch it at the al dente stage, then drain the pasta immediately to stop the cooking process.

What can you serve with lobster mac and cheese?

Because lobster mac and cheese is rich and indulgent, a fresh vegetable side dish is a welcome balance. Try a simple green salad or a vinegar-based coleslaw. Steamed vegetables make a good side dish for lobster mac and cheese, as do warm, crusty rolls spread with softened butter.