Lobster mac and cheese is one of those uber-fancy once-in-a-while entrees on a restaurant menu. 

Why not make the same rich and creamy, delish dish at home for both amazing flavor and lower price?

close up of Lobster Mac and Cheese in bowls

Easy Lobster Mac and Cheese

  • The reviews are in! Homemade lobster mac and cheese rivals any of the restaurants near or far. Make it at home and impress the guests!
  • It’s rich, creamy and delicious.
  • While this dish isn’t cheap, it’s a great way to stretch 2 small lobster tails to feed a crowd!
  • Use freshly cooked lobster, lobster tails, or even lobster meat.
  • No Lobster?! No problem! Substitute canned crab, lump crab meat, or even cooked shrimp in place of lobster. Many stores carry frozen cooked lobster meat which would work well in this recipe too.

Grill some garlic bread and serve!

ingredients in bowls to make Lobster Mac and Cheese

What’s in Lobster Mac & Cheese?

PASTA: This recipe uses cavatappi (corkscrew) pasta but any medium shape with ridges or tubes to hold the sauce works well.

SEAFOOD: Lobster has a sweet, buttery flavor that is perfectly complemented by the rich flavors of the cheese. But if lobster isn’t easily found, try smoked salmon, crab, scallops, or shrimp.

SAUCE: This is made with a roux using butter and flour (but don’t worry, it’s easy) and adding milk/light cream. Once thickened the cheeses are stirred in for a rich cheese sauce.

How to Make Lobster Mac and Cheese

Gourmet has never been this easy to make:

  1. Cook pasta – Make the topping & set aside. Boil the pasta al dente (firm).
  2. Make Sauce – Make a roux with butter, flour, & seasonings, then create the cheese sauce (per recipe below.)

steps for making cheese sauce for lobster mac and cheese

  1. Add pasta – Add sauce to pasta with half the lobster. Stir to combine.

process of adding lobster and cheese to make Lobster Mac and Cheese

 

  1. Add Topping – Spread into a baking dish, top with remaining lobster & breadcrumb topping.
  2. Bake – Bake until the top is golden brown, garnish, & serve!

Tips for a Creamy Lobster Mac and Cheese

  • Shred the cheeses from a block, pre-shredded cheeses have additives and do not melt well.
  • Remove the sauce from the heat before stirring in the cheese. If overheated the cheese can separate or cause a grainy sauce.
  • Ensure the lobster is cooled before adding to the pasta.
  • Do not overcook or the pasta will become dry.

top view of Lobster Mac and Cheese in the dish

What Goes with Lobster Mac & Cheese?

Choose elegant sides that have a tangy flavor to them to offset the richness of the lobster mac and cheese. Roasted Asparagus with Tarragon Vinaigrette, Balsamic Roasted Brussels Sprouts, a crunchy salad like Easy Arugula Salad, and of course some Homemade Focaccia Bread for dipping into the cheesy sauce!

casserole dish of Lobster Mac and Cheese with a spoon full

How to Store

Keep leftover lobster mac and cheese in an airtight container in the refrigerator for about 3 days. Reheat it on the stove and add a little milk or cream to thin it out a bit. Pasta does not freeze well, so enjoy lobster mac and cheese while it’s fresh!

More Mac & Cheese

Did you make this Lobster Mac & Cheese? Leave us a comment and a rating below! 

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close up of Lobster Mac and Cheese in bowls
4.98 from 235 votes↑ Click stars to rate now!
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Extra Creamy Lobster Mac and Cheese

Cheesy, creamy, and loaded with pieces of tender lobster, this Mac & Cheese is nothing short of amazing!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Author Holly Nilsson
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Ingredients  

  • 8 ounces lobster meat cooked, chopped, about 2 cups *see note
  • 16 ounces cavatappi penne, shells, or other medium pasta
  • ⅓ cup salted butter
  • ⅓ cup all-purpose flour
  • 1 teaspoon onion powder
  • ½ teaspoon dry mustard powder
  • ½ teaspoon salt or to taste
  • ¼ teaspoon Old Bay Seasoning
  • ¼ teaspoon black pepper or to taste
  • 2 ¾ cups milk
  • ½ cup half and half or light cream
  • 2 cups shredded sharp cheddar cheese
  • 1 ¼ cups shredded Gruyere cheese or swiss cheese, mozzarella, or havarti
  • ½ cup shredded Parmesan cheese

Topping

  • ½ cup seasoned bread crumbs
  • 2 tablespoons melted butter
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon chopped fresh parsley or ½ teaspoon dried parsley

Instructions 

  • Preheat oven to 400°F. Grease a 9x13 pan.
  • Combine topping ingredients in a small bowl. Set aside.
  • Cook pasta al dente according to package directions. Drain and run under cold water and set aside.
  • While pasta is cooking, melt butter over medium heat in a saucepan. Stir in flour and seasonings and cook 2 minutes.
  • Combine milk and cream. Add to the flour mixture a little bit at a time whisking in after each addition. The mixture will be very thick at first but will smooth out as you continue adding liquid.
  • Once all of the liquid is added, bring the mixture to a boil. Reduce heat and simmer 1 to 2 minutes or until thickened while whisking.
  • Remove from heat and stir in the cheeses whisking until the sauce is smooth and melted.
  • Combine the sauce and the pasta. Gently stir in half of the lobster meat and spread into the prepared pan.
  • Add remaining lobster meat on top and sprinkle with the topping mixture.
  • Bake 20-25 minutes or until bubbly and topping is browned. Do not overcook.

Notes

This recipe uses cooked lobster meat. Use tails or a whole lobster if you prefer. You can cook just tails by broiling them (broiled lobster tail recipe here) or boiling in water below. Two to three small tails should be enough but you can add extra if you'd like.
No Lobster?! No Problem. Substitute other favorites seafood in this recipe such as lump crab meat, shrimp, scallops, salmon or a combination!
To Boil Lobster Tails for Meat Bring a large pot of heavily salted water to a boil. Place 3 lobster tails (approximately 3-3.5 oz each) in the boiling water and let simmer 3-4 minutes or just until cooked through. The thickest part of the meat should reach 140°F. Check them early to ensure they do not overcook.
To prepare one day ahead: Store the topping (and extra lobster for the top) separately. Remove the baking dish from the fridge 45 minutes before baking. To heat, cover the baking dish with foil and bake covered for 20 minutes. Remove the foil and stir (you can add a bit of warm milk if needed to keep a creamy consistency). Top with the reserved lobster and topping and bake uncovered for an additional 10 minutes or until browned.
4.98 from 235 votes

Nutrition Information

Calories: 887 | Carbohydrates: 75g | Protein: 45g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 1053mg | Potassium: 520mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1482IU | Vitamin C: 1mg | Calcium: 947mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Dinner, Entree, Main Course, Pasta, Seafood
Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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baked Lobster Mac and Cheese in the casserole dish and writing
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Lobster Mac and Cheese in the casserole dish and plated with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  3. This came out so good! I used white sharp cheddar, Gruyère cheese, and Munster (I didn’t have fresh Parmesan) and I also didn’t have lobster so I used crawfish and shrimp! And maaaaann it was soooooo delicious! Took it as a Thanksgiving side and EVERYONE loved it! My family let me know I could no longer make “plain” Mac and cheese thank you so much for sharing your recipes! Happy Thanksgiving 5 stars

    Reply

  4. I was a little worried about the rue and the combination of cheeses but it was delicious. I think it would have been delicious even without lobster (but then used as a side dish versus a main dish). I found a great gruyere cheese that it was actually Cheddar Gruyere and it worked wonderfully.5 stars

    Reply

  5. The recipe lists seasoned bread crumbs. Is that just Italian bread crumbs? Not panko or something else? I’m excited to make this but want to make sure I don’t mess it up!

    Reply

  9. Excellent recipe and the creamiest ever I didn’t bake mine nor did I top with bread crumbs I used shrimp and lobster. I infused it with canna budda and it was delicious and very relaxing. My sides were Caesar salad and garlic bread!5 stars

    Reply

  11. So simple to make and very delicious. Creamy and cheesy …just the way everyone likes it my family. Thanks for the simple and great recipe!5 stars

    Reply

  12. I made this for Easter brunch. I followed the “make-ahead” method by assembling the day before. It was a hit! The three cheese combo made it extra cheesy and delicious . The instructions were easy to follow.5 stars

    Reply

  13. Absolutely delicious!! I omitted the mustard powder only because I didn’t have time to run to the store. For the shredded cheeses, I used sharp cheddar, white cheddar, and a Parm/Romano blend. I did end up turning on the broiler for the last five minutes to get extra browning on top. This was so decadent and rich but I couldn’t stop eating it haha. Thank you for a new winter staple. Also, for anyone in Wegmans territory, I used a half bag of their family pack of frozen langostini lobster tails fully cooked and peeled left over from Christmas Eve. I highly recommend.5 stars

    Reply

  14. Amazing recipe, as many many more posted here.
    I followed the recipe all the way but substituted small shrimp for lobster. Love the extra kick that comes from dry mustard and Old Bay seasoning.
    My youngest daughter turned 11 this week and this was for her sleep over with friends.
    Everyone loved it. Thank you for sharing!5 stars

    Reply

  15. I made this for my husband (and I) on Valentines Day. I used fresh lobster tails which I cooked according to the instructions within the recipe. Wow! I hit a home run with this one Came out perfect. Thank you for sharing this recipe.5 stars

    Reply