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.
Why You’ll Love This Lobster Mac and Cheese
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!
Lobster Mac and Cheese Tips
- For the best results, I suggest manually grating all of your cheeses if it’s feasible. Pre-grated or shredded cheese often contains an anti-caking agent, which might cause the cheese to separate from the other components in your macaroni and result in a less smooth melt. While not obligatory, I strongly recommend this approach.
- Opt for regular mozzarella —avoid using fresh mozzarella.
- I utilize the coarse setting on a cheese grater.
- If you’d rather steam your own lobsters, place the lobsters into a sizable pot with two inches of boiling water. Steam them, covered, in the boiling water for approximately 20 minutes. Afterward, crack and measure out one pound of meat. Consult your fishmonger for advice on the number of lobsters to purchase, taking into consideration the season, lobster shell type (hard or soft), and available sizes.
- Both Emmental and Jarlsberg cheeses belong to the Swiss cheese category. While gruyere is an option, Emmental and Jarlsberg are more budget-friendly choices that still offer delightful flavors.
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)
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!
