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 VinaigretteBalsamic 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! 

close up of Lobster Mac and Cheese in bowls
4.98 from 228 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Extra Creamy Lobster Mac and Cheese

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


  • 8 ounces lobster meat cooked, chopped, about 2 cups *see note
  • 16 ounces dry pasta cavatappi, penne or shells
  • cup butter
  • cup 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 to taste
  • 2 ¾ cups milk
  • ½ cup light cream
  • 2 cups sharp cheddar shredded
  • 1 ¼ cups Gruyere cheese shredded, or swiss cheese, mozzarella, or havarti
  • ½ cup fresh parmesan cheese shredded


  • ½ cup bread crumbs
  • 2 tablespoons butter melted
  • 2 tablespoons parmesan cheese grated
  • 1 teaspoon parsley chopped


  • 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 1-2 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.


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 228 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
close up of cooked Lobster Mac and Cheese in the dish with writing
baked Lobster Mac and Cheese in the casserole dish and writing
cooked Lobster Mac and Cheese with a title
Lobster Mac and Cheese in the casserole dish and plated with a title


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Definitely an easy 5 Star. I have a small household and what I actually did was cut the measurements in half and the outcome was absolutely amazing. Thanks so much for sharing your recipe✨️ Made on a Monday night and the dish went well with my “junkyard” hamburgers .5 stars

  2. It’s good, but for me, it needs more spice than the recipe called for. Thanks for sharing though. I will use the recipe again with more spice!

  3. Can this be prepared ahead of time and stored in the fridge for a day, then baked just before company arrives ?4 stars

    1. I have never tried prepping it ahead so I can’t say for sure. For best results, I would try prepping up to Step 8 and set aside and just combine everything in the casserole dish before baking. If you try it I would love to hear how it turns out!

  4. This was SO GOOD! Exactly what I would want if I ordered from a restaurant. I used frozen lobster chunks & also made a lemon pepper panko topping. Will definitely be making again!5 stars

  5. So veryvery good! My impulse came at Whole Foods and I wouldn’t pay for their gruyere, so I used fontina, Swiss, and sharp white cheddar, and I didn’t have parsley so i used finely chopped celery leaves, which worked great. I sautéed some shallot and finely chopped celery and stirred them into the pasta when I added the lobster for a little texture, and I also added some small/medium shrimp. Only other tweak was that i added 3 whole lightly sautéed cloves of garlic to the sauce while I was preparing it, then fished them out with a slotted spoon before I poured it over the pasta, which was orecchiette so it’s like dozens of little bowls to hold that delicious sauce!
    This meal is a big splurge, both nutritionally and financially, but we’ll definitely have it again. Spend with Pennies is becoming one of my favorite recipe sources!5 stars

  6. Absolutely loved this recipe!

    We had two tails that we boiled for this.
    We used Longhorn Colby instead of cheddar, we just love he way it melts so it’s a great replacement. All of our stores were out of cream?? So I just used all Whole Milk. Shaved Parmesan worked great too! Cooked the pasta in the water we cooked the tails in just for an experiment lol Also toasted the breadcrumbs in the melted butter just a bit before adding them! This recipe is great!!5 stars

    1. I haven’t tried it so I can’t say for sure Sue but I think that would add depths of flavor! Lobster tail shells can be used to make stock which has a lovely lobster flavor, so I think adding the lobster tail shells with the pasta would add flavor to the pasta. If you try it I would love to hear how it turns out!

  7. Turned out great and family loved it. Followed the recipe exactly other than using a combination of half & half and skim milk since that’s what i had. Got 3 lobsters at the grocery store and had the fish counter steam them, so just had to crack them to get the meat once home, probably ~ 12 oz of lobster meat in total, which was barely enough for my lobster-loving kids. Will definitely make again!5 stars

  8. I made this dish but added 6 lobster tails (just because I wanted a bite of lobster in every bite), definitely use Gruyère and white cheddar. Super easy to prepare. My guests loved the dish, it’s a keeper recipe!5 stars

  9. Question:
    Will the Mac n cheese still be creamy if the dish is set-up the day before without baking??

    1. Sorry I missed your questions, Nancy! I have never tried prepping it ahead so I can’t say for sure. For best results, I would try prepping up to Step 8 and set aside and just combine everything in the casserole dish before baking.

    1. I have not tried freezing this recipe but in my experience, pasta recipes don’t freeze well so I would enjoy the leftovers right away.

  10. Recipe says cook time is 40 min but bake for only 20-25. Is 40 the total for the pasta, sauce, lobster and final casserole?

    1. The cooking time counts for 20 minutes of baking and 20 minutes to prepare the sauce while the pasta is boiling.

  11. I’m going to attempt to make this for my sisters bday celebration next month! I’m super excited!!! Thank you for sharing :0)

    1. This recipe is an absolute favorite of mine! Glad you enjoyed it as much as I do, Judith!!

    1. Hi Mark, for best results I would serve immediately after baking. If you want to prep ahead you could try prepping up to Step 8 and set aside and just combine everything in the casserole dish before baking. We would love to hear how it turns out for you!