Lobster Mac & Cheese Delight

Transform a traditional favorite with this indulgent, creamy, and mouthwatering lobster mac and cheese recipe.

Ingredients for Lobster Mac & Cheese

Gather these ingredients to create a luxurious, restaurant-style lobster mac and cheese that will impress your guests:

• Macaroni: This crowd-pleasing recipe starts with a package of elbow macaroni noodles.
• Lobster: You'll need a 2-pound lobster, split.
• Butter: Use butter to saute the onion and to make a roux.
• Vegetables: An onion and a shallot add tons of flavor to the mac and cheese.
• Milk: Whole milk adds richness and thins the roux, creating a perfectly velvety sauce.
• Seasonings: This lobster mac and cheese is seasoned with salt, black peppercorns, and a clove of fresh garlic.
• Flour: Make a roux with butter and all-purpose flour.
• Cheeses: A combination of Gruyere, Cheddar, and Romano cheeses ensures the perfect flavor and smooth texture.
• Bread crumbs: Use store-bought bread crumbs (such as Panko) or make your own at home.

How to Prepare Lobster Mac and Cheese

Below is the complete, step-by-step guide to making lobster mac and cheese at home — but here's a quick preview of the process you'll follow:

1. Boil the macaroni in salted water.
2. Cook the lobster in the same water, then chop the meat and set the shells aside.
3. Sauté the onions in butter, then set them aside.
4. In the same pan, add the shells, milk, shallots, peppercorns, and garlic, and bring to a simmer.
5. Create a roux, then whisk it into the strained milk mixture. Continue cooking until the sauce thickens.
6. Stir in the cheeses and seasoning. Add the lobster meat, onions, and pasta.
7. Transfer the mixture into a greased casserole dish and sprinkle with Panko breadcrumbs.
8. Bake until the sauce is bubbling and the top is golden brown.

How to Store Lobster Mac and Cheese

Keep leftover lobster mac and cheese in an airtight container in the fridge for up to 2-3 days. Reheat thoroughly in the microwave, oven, or on the stovetop before serving again.

Is Freezing Lobster Mac and Cheese Possible?

Lobster mac and cheese can be frozen for up to three months, but be aware that the pasta may become slightly mushy once thawed.

Tips and Feedback from the Dinogo Community

"We went a little off-track and used imitation crab/lobster meat along with aged Swiss cheese in place of Gruyere," says supermc. "It still turned out fantastic."

"The lobster mac and cheese was incredibly creamy, flavorful, and packed with plenty of lobster," shares Maya. "This recipe will definitely be a staple for years to come."

"I followed this recipe with lobster, and I've also tried it with chicken," says Sharon Becker Hearst. "For a spicy kick, I added Buffalo sauce — it turned out amazing if you enjoy a bit of heat!"

Contributions by Corey Williams

Ingredients List

• 1 (16 ounce) package elbow macaroni

• 1 (2 pound) lobster, split

• 7 tablespoons butter, divided

• 1 small onion, diced

• 2 cups milk

• 1 shallot, chopped

• 10 black peppercorns

• 1 clove garlic, minced

• 5 tablespoons all-purpose flour

• 1 pound shredded Gruyere cheese

• 3 cups shredded Cheddar cheese

• 1 cup grated Romano cheese

• kosher salt and pepper to taste

• 3 tablespoons panko bread crumbs

Instructions

Prepare all the necessary ingredients before starting the recipe.

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, for about 8 minutes, or until tender but still al dente. Reserve 2 cups of the hot pasta water, then drain the macaroni in a colander. Rinse with cold water to cool, and set aside.

Pour the reserved pasta water back into the pot and place the lobster halves, cut-side up. Bring to a boil, then reduce the heat to medium-low, cover, and steam for about 3 minutes, or until the lobster meat is firm and opaque.

Transfer the lobster to a tray and let it cool for a few minutes, then extract the meat and cut it into bite-sized pieces. Keep the shells for later use.

Melt 2 tablespoons of butter in a saucepan over medium heat. Add the onion and cook, stirring, until it becomes soft and translucent, about 5 minutes. Transfer the onions to a small bowl and set aside.

Add the reserved lobster shells, milk, shallots, peppercorns, and garlic to the same saucepan. Bring the mixture to a gentle simmer over medium heat and cook for 20 minutes.

Melt the remaining 5 tablespoons of butter in a separate saucepan over medium-low heat. Whisk in the flour and cook, stirring constantly, until the mixture becomes thick and light golden brown, about 10 minutes. Strain the milk mixture through a fine mesh sieve and slowly add it to the flour mixture, whisking as you go. Bring to a simmer over medium heat and cook, stirring, until the sauce thickens and becomes smooth, 10 to 15 minutes. Remove from heat.

Stir in the Gruyère, Cheddar, and Romano cheeses into the thickened milk mixture until fully melted and smooth. Season with salt and pepper, then fold in the reserved lobster meat, onions, and macaroni.

Transfer the mixture to a 4-quart casserole dish and spread it evenly. Top with a generous layer of panko breadcrumbs.

Bake in the preheated oven until the sauce is bubbling and the top is golden brown, about 8 to 12 minutes.

Nutritional Information (per serving)