Lobster mac and cheese is usually reserved for a fancy night out. But this recipe makes lobster mac and cheese easy to bake at home! Better yet, a big pan means lots of leftovers.
I remember the days when lobster mac and cheese was only something I could look forward to at a swanky restaurant. But now I can eat it in my pjs, watching Netflix, maybe straight out of the pan. Life. Is. Complete.
Didn’t get enough lobster? Try this award-winning “Adult” Lobster Roll Puff Pastry.
Lobster Mac and Cheese at Home
I probably don’t need to convince you to make this mac and cheese, but here are some reasons just in case:
- Cheesy. Mac and cheese should be loaded with cheesy goodness, and this recipe won’t disappoint.
- Creamy. This mac and cheese is creamy without being soupy. I’m drooling just thinking about it!
- Lobster loaded. We’re not skimping on lobster. If you’re making lobster mac and cheese, you probably want those big chunks of fresh lobster meat, and that’s exactly what you’re getting.
- Easy. You might think mac and cheese is a feat only for professional chefs. But making mac is absolutely for all those fellow home cooks out there!
- Big pan = leftovers! Enough said.
Lobster Mac and Cheese Ingredients
- Elbow pasta – you can use a different type of short pasta but elbows are classic!
- Hand-grated mozzarella cheese – I recommend hand-grating all of your cheeses. This helps the cheese melt evenly and smoothly. Mozzarella adds stringy goodness!
- Hand-grated sharp cheddar cheese – sharp cheddar adds a rich flavor.
- Hand-grated Emmental or Jarlsberg cheese – Emmental or Jarlsberg are relatively inexpensive Swiss cheeses. You can use gruyere cheese, but it’s more expensive. Any of these cheese will add a buttery, nutty flavor that complements the lobster.
- Hand-grated parmesan cheese – parmesan or Parmigiano-Reggiano and lobster are like PB&J! It’s a great garnish on top of your mac at the end of the baking process.
- Cooked lobster meat – you can steam your own lobster but I recommend getting pre-cooked lobster meat which can usually be found at your grocery store or local fish market.
- Whole milk – whole milk helps us get that creamy finish!
- Half and half – some half and half adds a bit more indulgence than just whole milk alone.
- All-purpose flour – flour creates a roux.
- Butter – butter creates a roux.
- Chives – chives, garnished on top, add a pop of freshness and brightness.
How to Make Lobster Mac and Cheese
Lobster mac and cheese at home is the BEST type of lobster mac and cheese!
- Prepare.
Lightly grease a 9×13” pan. Preheat oven to 350 degrees.
- Pasta.
In a large pot, boil your elbows for the cook time on the box minus 1 minute for extra al-dente pasta. Drain. Add 1 tablespoon of butter and toss to coat.
- Begin roux.
In a separate medium pan over low heat, add the remaining 4 tablespoons of butter. Let melt. Increase heat to medium, add flour and whisk until incorporated.
- Add milk.
Slowly add milk, and then half and half, whisking them into the flour mixture. Add salt and pepper to taste.
- Heat.
Whisk for about 6-12 minutes over medium heat (depending on how cold your ingredients were when you started) until it passes the wooden spoon test. Stir constantly!
- Wooden spoon test.
The wooden spoon test will help check whether your roux has thickened. When the roux is steaming hot and about to simmer, you’ll feel a bit of resistance as the roux thickens. Use your finger to trace a line on the back of a wooden spoon. If there is a creamy coating on the back of the spoon and the line remains strong and visible (not faint), the roux is thick enough and it’s done! See video for visual instructions.
- Add cheese.
When roux has thickened, turn heat off and add the mozzarella, Emmental (or Jarlsberg), and sharp cheddar (NOT the parmesan). Stir until the cheese melts.
- Combine.
Pour the cheese mixture into the pasta and toss. Add about 75% of the lobster. Toss.
- Pan.
Pour pasta mixture into your pan, smoothing out into an even layer.
- Bake.
Bake for 25 minutes. With about 7 minutes left, sprinkle parmesan cheese and remaining lobster, and finish baking. Serve with snipped chives!
Variations & Substitutions
- Use a different type of short pasta like cavatappi or shells.
- Sprinkle 1-2 cups of breadcrumbs on the top of the mac after you add the parmesan cheese.
- Bake your mac longer for a more golden brown top and thicker interior.
- Add in a tablespoon or two of truffle oil for truffle lobster mac and cheese.
- Top with different herbs or spices like tarragon, basil, chervil or saffron.
Frequently Asked Questions (FAQs) & Tips
I recommend hand-grating all of your cheeses. Pre-grated/shredded cheese includes an anti-caking agent which can cause the cheese to separate from the other ingredients in your mac and not melt as smoothly. It’s not a mandatory but definitely recommended. I use the coarse setting of a cheese grater.
Store in the fridge, covered once cooled, for up to 4 days.
Reheat mac and cheese right in the pan (or in a separate dish), covered with foil at 350 degrees until hot. Reheat time depends on how much mac you’re reheating.
You can freeze lobster mac and cheese for up to 3 months. Defrost in the fridge before reheating.
Yes, you can! Add lobsters to a large pot with 2 inches of boiling water. Steam in boiling water, covered, for 20 minutes. Crack and measure out 1 pound of meat. Ask your fish monger how many lobster to buy. It depends on the season (hard/soft shell and lobster sizes available!).
Serve lobster mac and cheese in so many different ways. It can be a side dish or main dish depending on your mood! You can serve with a simple vegetable like Broiled Asparagus, or even as a steakhouse dinner with a Pan-Seared Tenderloin Steak! I also love this Green Goddess Salad that’s healthy and fresh, a perfect match for the mac.
More Cheesy Recipes You’ll Love!
- Ham and Cheese Sliders
- Italian Cheese Calzones
- Cheesy Bacon & Chives Mini Quiches
- Cheesy Quiche Florentine
- Garlic Parmesan Wings
Equipment
- 9×13" pan
- Wooden spoon
Ingredients
- 1 pound elbow pasta
- 1 ⅔ cups hand-grated mozzarella cheese (not fresh mozz) packed
- 1 ⅔ cups hand-grated sharp cheddar cheese packed
- 1 ⅔ cups hand-grated Emmental or Jarlsberg cheese packed
- 1 cup hand-grated parmesan cheese packed
- 1 pound cooked lobster meat
- 4 cups whole milk
- 1 cup half and half
- ⅓ cup all-purpose flour
- 5 tablespoons butter
- Salt and black or white pepper to taste
- Chives to garnish
Instructions
- Lightly grease a 9×13” pan. Preheat oven to 350°F.
- In a large pot, boil your elbows for the cook time on the box minus 1 minute for extra al-dente pasta. Drain. Add 1 tablespoon of butter and toss to coat.
- In a separate medium pan over low heat, add the remaining 4 tablespoons of butter. Let melt. Increase heat to medium, add flour and whisk until incorporated.
- Slowly add milk, and then half and half, whisking them into the flour mixture. Add salt and pepper to taste.
- Whisk for about 6-12 minutes over medium heat (depending on how cold your ingredients were when you started) until it passes the wooden spoon test. Stir constantly!
- The wooden spoon test will help check whether your roux has thickened. When the roux is steaming hot and about to simmer, you’ll feel a bit of resistance as the roux thickens. Use your finger to trace a line on the back of a wooden spoon. If there is a creamy coating on the back of the spoon and the line remains strong and visible (not faint), the roux is thick enough and it’s done! See video for visual instructions.
- When roux has thickened, turn heat off and add the mozzarella, Emmental (or Jarlsberg), and sharp cheddar (NOT the parmesan). Stir until the cheese melts.
- Pour the cheese mixture into the pasta and toss. Add about 75% of the lobster. Toss.
- Pour pasta mixture into your pan, smoothing out into an even layer.
- Bake for 25 minutes. With about 7 minutes left, sprinkle parmesan cheese and remaining lobster, and finish baking. Serve with snipped chives!
Video
Notes
- I recommend hand-grating all of your cheeses if possible. Pre-grated/shredded cheese includes an anti-caking agent which can cause the cheese to separate from the other ingredients in your mac and not melt as smoothly. It’s not a mandatory but definitely recommended.
- Look for regular mozzarella cheese, NOT fresh mozzarella.
- I use the coarse setting of a cheese grater.
- If you prefer to steam your own lobsters, add lobsters to a large pot with 2 inches of boiling water. Steam in boiling water, covered, for 20 minutes. Crack and measure out 1 pound of meat. Ask your fish monger how many lobster to buy. It depends on the season (hard/soft shell and lobster sizes available!).
- Emmental and Jarlsberg cheese are Swiss cheeses. You can use gruyere if preferred, but Emmental and Jarlsberg are certainly less expensive and still delicious!
