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 229 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!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
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Ingredients  

  • 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

Topping

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

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 1-2 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 229 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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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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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

  1. Nowhere in the recipe does it indicate when to include the onion powder, ground mustard, and old bay. I’ve read through the recipe 5 times.

    1. They’re added in step 4.

      4. While pasta is cooking, melt butter over medium heat in a saucepan. Stir in flour and seasonings and cook 2 minutes.

    1. 2 cups of cheese weighs 8oz – in this case, ounces is a weight measurement.

      8oz of liquid is 1 cup which is fluid ounces – a volume measurement for liquid.

    1. Hi Jessica, using 2 8×8 pans instead of 1 9×13 will work! They should take around the same amount of time to cook at the same temp, just keep an eye on them to be sure. Happy cooking!

    1. The recipe can be doubled however I would suggest baking it in two 9×13 baking dishes (not one large dish). The bread crumbs are dried.

  2. i tried this recipe and should say it is so tastey and nothing like homemade. recipe is fail proof. try it you’ll like it or or Love it!!5 stars

  3. Absolutely delicious! I love the flavor, I did add about 1/4 tsp of crushed red pepper but other than that I followed the recipe. It was a little time consuming because I grated all my cheeses for the best flavor and it was totally worth it! I will make this again for sure! Thank you for such great recipes!5 stars

  4. I like this recipe but it is very bland. I would double all of the spices if you want it to have any real flavor.4 stars

  5. Made this lobster Mac ‘n Cheese as a side for Thanksgiving Eve dinner but it quickly became the star of the show! I used an aged Gruyère, an English reserve cheddar and doubled down on the Parm Regianno. Everyone had a second serving and kept saying “This is amazing!” A simple recipe with a spectacular result!5 stars

    1. This can be made a day ahead of time. I would suggest storing 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 the macaroni (I sometimes add a bit of warm milk to make a creamy consistency). Top with the reserved lobster and topping and bake uncovered for an additional 10 minutes or until browned.

  6. Planning to make this for Christmas dinner (along with prime rib roast). Would anything change if I bake in 8 oz ramekins?

    1. Sounds delicious Gloria, as this recipe is already cooked, you’re just heating it through and blending the flavors. You would need to reduce the baking time just until heated through, likely closer to 10 to 12 minutes so it doesn’t overcook.

  7. I have made this recipe countless of holiday dinners and it is always the most talked about and favored dish!

    I want to make this for thanksgiving but we have a few guests this year that are allergic to shellfish. Do you believe the richness will remain if I opt for removing shellfish? Many thanks!

  8. Delicious! Depending on the price of the lobster, I substitute Langostino Lobster. Langostino Lobster is the cooked and peeled tail meat of a type of small crustacean that is between a shrimp and a small lobster. They are located frozen in the seafood department. They work great in this recipe as well as chowders.5 stars

  9. I’m about to make this. Sadly real lobster is expensive here and very difficult to find. Cani make it with that fake lobster from the store ?

    1. Definitely! Substitute other seafood in this recipe such as lump crab meat, shrimp, scallops, salmon or a combination!

  10. I made this last night and wow is it ever tasty! Better than restaurant quality by a long shot. This will be my go-to lobster mac cheese recipe and will increase the breadcrumb topping as we felt it needed more.5 stars