Lobster Mac and Cheese
Lobster mac and cheese is the restaurant special you can make at home with cooked lobster meat. A nutty Gruyère and white cheddar sauce, softened shallot and a splash of sherry suit the sweet lobster without overpowering it. The lobster goes in already cooked and bakes only briefly, so it stays tender instead of turning rubbery.
By Luca Ferraro
Published
- Prep Time
- 20 mins
- Cook Time
- 35 mins
- Total Time
- 55 mins
- Servings
- 6 servings
How do you make Lobster Mac and Cheese?
For lobster mac and cheese, boil 340 g (12 oz) cavatappi 2 minutes short of al dente. Make a sauce with butter, a shallot, 1/4 cup flour, 600 ml milk and 120 ml cream, then melt in 285 g Gruyère and white cheddar. Fold in the pasta and 340 g chopped cooked lobster, top with buttered panko and bake at 190°C (375°F) for 15-20 minutes.
- Total time
- 55 mins
- Calories
- 735 per serving
- Protein
- 37 g
- Yield
- 6 servings
- Difficulty
- Medium
- Method
- Baking
Ingredients
Pasta and lobster
Cheese sauce
Topping
Equipment
23 x 33 cm (9 x 13 inch) baking dish or 6 individual gratin dishes · Large pot · Colander · Large saucepan · Whisk · Box grater
Quick Directions
Get ready
Heat the oven to 190°C (375°F) and butter a 23 x 33 cm (9 x 13 inch) baking dish or 6 individual gratin dishes.
Par-cook the pasta
Cook the pasta in a large pot of well-salted boiling water for 2 minutes less than the package time.
Make the sauce base
Soften the shallot in butter, add flour, then whisk in milk and cream and simmer until thick.
Melt in the cheese
Take the pan off the heat and stir in the Gruyère and cheddar a handful at a time until the sauce is smooth and glossy.
Fold in the lobster
Stir the pasta into the sauce, then gently fold in the lobster so the pieces stay whole.
Bake and serve
Bake for 15-20 minutes for a large dish, or 12-15 minutes for individual dishes, until the sauce is bubbling at the edges and the crumbs are golden.
Step-by-Step Instructions
Follow these detailed steps to make the perfect lobster mac and cheese.
Get ready
Heat the oven to 190°C (375°F) and butter a 23 x 33 cm (9 x 13 inch) baking dish or 6 individual gratin dishes. Pat the chopped lobster dry with paper towels and keep it in the fridge until you need it.
Par-cook the pasta
Cook the pasta in a large pot of well-salted boiling water for 2 minutes less than the package time. Drain well and set aside.
Make the sauce base
Melt the 55 g of butter in a large saucepan over medium heat. Add the shallot and cook for 2-3 minutes until soft, then add the garlic for 30 seconds. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk and cream until smooth and simmer for 5-6 minutes, whisking often, until the sauce coats a spoon. Whisk in the sherry, mustard powder, cayenne and salt.
Melt in the cheese
Take the pan off the heat and stir in the Gruyère and cheddar a handful at a time until the sauce is smooth and glossy. Taste and add more salt if needed.
Fold in the lobster
Stir the pasta into the sauce, then gently fold in the lobster so the pieces stay whole. Spoon into the baking dish or divide among the individual dishes. Mix the panko with the melted butter and scatter it over the top.
Bake and serve
Bake for 15-20 minutes for a large dish, or 12-15 minutes for individual dishes, until the sauce is bubbling at the edges and the crumbs are golden. Scatter with chives and serve with lemon wedges.
Recipe Tips
- Use cooked lobster and bake it only until bubbling. Already-cooked lobster turns tough and rubbery if it spends too long in the oven.
- Pat the lobster dry before folding it in. Excess water from thawed or freshly cooked lobster thins the sauce.
- Mix tail meat with claw and knuckle meat if you can. Claw and knuckle meat is especially sweet and tender.
Variations
- Swap half the lobster for cooked shrimp or crab meat.
- Add 1 tsp finely grated lemon zest to the sauce with the cheese for a brighter flavour.
- Use fontina instead of white cheddar for a softer, milder sauce.
Nutrition (per serving)
| Calories | 735 |
|---|---|
| Protein | 37 g |
| Carbs | 59 g |
| Fat | 39 g |
| Saturated fat | 23 g |
| Fibre | 2.5 g |
| Sugar | 8 g |
| Sodium | 825 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate in an airtight container and eat within 2 days, as with any cooked seafood dish.
- Reheat
- Reheat covered at 175°C (350°F) for 15-20 minutes, or in the microwave with a splash of milk, until hot to 74°C (165°F). Freezing is not recommended, because the lobster turns tough and watery.
Lobster Mac and Cheese FAQs
What kind of lobster is best for mac and cheese?
Any cooked lobster meat works, from fresh-cooked tails to thawed frozen meat. A mix of tail, claw and knuckle meat gives the best texture and flavour. You need about 340 g of meat, which is roughly 4 tails or 2 whole lobsters of 700 g (1 1/2 lb) each.
How do you cook lobster tails for mac and cheese?
Drop the tails into a pot of boiling salted water and cook for about 1 minute per 30 g (1 oz) of each tail's weight, until the shells are bright red and the meat is opaque white throughout. Cool, remove the meat from the shells and chop it.
How do I keep the lobster from getting rubbery?
Fold the cooked lobster in at the very end, never simmer it in the sauce, and bake only until the sauce bubbles and the topping is golden. Cooked lobster just needs to heat through.
Can I use frozen lobster meat?
Yes. Thaw it overnight in the fridge, drain it and pat it very dry with paper towels before chopping. Frozen lobster releases water, which can thin the sauce if it isn't dried well.
Can I make lobster mac and cheese ahead?
Yes. Assemble it without the topping, cover and refrigerate for up to 1 day. Add the buttered panko and bake for 25-30 minutes, until bubbling and hot to 74°C (165°F) in the centre.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
