Extra Creamy Lobster Mac and Cheese

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?

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!

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.)

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

4. Add Topping – Spread into a baking dish, top with remaining lobster & breadcrumb topping.
5. 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.

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!

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

• 15 Minute Mac and Cheese – simple stovetop version
• Homemade Mac and Cheese Casserole – personal favorite
• Buffalo Chicken Mac and Cheese – comfort food with a kick
• Crock Pot Mac and Cheese – reader favorite
• Baked Jalapeño Mac & Cheese
• Pesto Mac and Cheese – a classic with a tasty twist
• Velveeta Mac and Cheese – easy and creamy

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

4.97 from 230 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 minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6

Author Holly Nilsson

Cook ModePrevent your screen from going dark

Ingredients  

1x2x3x

• ▢ 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 light cream or half and half
• ▢ 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 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.

4.97 from 230 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

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