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Lobster Mac & Cheese

By Matt Price

May 30, 2024, Updated Mar 15, 2026

This lobster mac and cheese is the ultimate indulgence. Tender chunks of sweet lobster meat folded into a rich, creamy cheese sauce with perfectly cooked pasta makes this the most luxurious comfort food you will ever taste. If you want to impress at your next dinner party or just treat yourself to something special, this lobster mac and cheese recipe is the one.

This lobster mac and cheese is the ultimate indulgence. Tender chunks of sweet lobster meat folded into a rich, creamy cheese sauce with perfectly cooked pasta makes this the most luxurious comfort food you will ever taste. If you want to impress at your next dinner party or just treat yourself to something special, this lobster mac and cheese recipe is the one.

Lobster Mac & Cheese Recipe by Mr. Make It Happen

Why Lobster Mac and Cheese Is the Ultimate Comfort Food

In the realm of comfort foods, few dishes can rival the irresistible allure of macaroni and cheese. Its creamy, cheesy goodness has been a staple on dinner tables for generations, satisfying cravings and warming hearts with every spoonful. But what happens when you take this beloved classic to the next level? Enter lobster mac and cheese – a decadent marriage of tender lobster meat, rich cheese sauce, and perfectly cooked pasta. This culinary masterpiece elevates comfort food to new heights, offering a luxurious twist that delights the senses and leaves a lasting impression.

The Perfect Fusion:

Lobster mac and cheese seamlessly blends the elegance of seafood with the comforting familiarity of macaroni and cheese. The succulent chunks of lobster add a touch of opulence, infusing the dish with a delicate sweetness and a hint of the ocean. As you take a bite, the tender lobster meat melds effortlessly with the creamy cheese sauce, creating a symphony of flavors that dance on your palate.

The Cheese Factor

At the heart of any great mac and cheese lies the cheese sauce, and lobster mac and cheese is no exception. While traditional recipes often call for cheddar or American cheese, the possibilities are endless when it comes to crafting the perfect cheese sauce for this indulgent dish. Gouda, Colby Jack, and Parmesan are just a few of the cheeses that can elevate the flavor profile, adding depth and complexity to every spoonful.

Perfecting the Pasta:

While any pasta shape can be used in lobster mac and cheese, certain varieties lend themselves particularly well to this dish. Elbow macaroni is a classic choice, offering the perfect balance of texture and surface area to hold onto the creamy cheese sauce. However, feel free to get creative with your pasta selection –, Cavatappi, is my personal favorite choice when making this dish and that’s what I am going with today.

Once the prep work is complete, it’s time to cook! First things first, you’re going to want to either use pre-cooked lobster from the store or grab some lobster tails. Today, I am using both. Boil the lobster tails in salted water until the tails curl and turn bright orange. Remove and chop the meat.

Next, it’s time for the roux. Melt some butter and cook your shallot and garlic. Add the lobster base and mix to combine. Next, add all-purpose flour (this will be the thickening agent, effectively creating the “roux”). Cook this for 1-2 minutes and then deglaze with dry white wine or sherry (use seafood or chicken broth if you’re not into using wine). Whisk this mixture thoroughly and bring to a simmer – and then add in your cream. Bring to a boil and then reduce to a simmer. 

After you reduce the heat, begin to slowly incorporate your cheese. Once the cheese mixture reaches your desired consistency (the more you add, the thicker it will get) season to taste. It’s important to season to taste AFTER adding your cheese because cheese tends to have a relatively high sodium content and you run the risk of it being too salty if you don’t follow this order. I like to add a little diced parsley for a pop of color, but that’s optional.

Once your cheese sauce is perfect, add in the lobster. I like to reserve a bit of lobster meat to add on top right before the final layer of cheese when the dish is about to hit the oven (just so you can see the lobster peeking out from under the melted cheese during the final presentation)

Last but not least, add in that cooked pasta (that you boiled in salted pasta water). Mix to combine and add to your baking dish. Top with one last layer of cheese, cuz why the hell not and then into the oven at 375 for about 20 minutes. I also like to add the tail end of the lobster tail to the dish for added presentation.. but again, optional.

Conclusion

Lobster mac and cheese is more than just a meal – it’s a culinary experience that celebrates the marriage of indulgence and comfort. With its rich, creamy cheese sauce and succulent lobster meat, this dish embodies the epitome of luxury, yet remains accessible enough to grace any dinner table. So why not treat yourself and your loved ones to a taste of extravagance with lobster mac and cheese? After all, life’s too short not to indulge in the finer things. You might also love my bang bang shrimp. Don't miss my chicken alfredo garlic bread for another delicious option. Looking for more? Try my lobster pasta.

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Lobster Mac and Cheese

Matt Price

In the realm of comfort foods, few dishes can rival the irresistible allure of macaroni and cheese. Its creamy, cheesy goodness has been a staple on dinner tables for generations, satisfying cravings and warming hearts with every spoonful. But what happens when you take this beloved classic to the next level?

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Seafood Recipes

Cuisine Lousianan

Servings 4

Calories 1708 kcal

Equipment

4-6 Small Mixing Bowls

1 Large Mixing Bowl

1 Mr. Make It Happen Skillet or preferred cooking skillet

1 Whisk

1 Boiling Pot

Ingredients

  

1x2x3x

Seafood

• ▢ 4 Lobster Tails

Dry Ingredients

• ▢ 1 lb Cavatappi or Elbow Mac noodles
• ▢ ¼ cup flour

Dairy

• ▢ 1 ½ cups shredded cheddar cheese
• ▢ 1 ½ cups shredded monterey jack
• ▢ 1 cup Havarti cheese
• ▢ 1 cup Parmesan Cheese
• ▢ 2 tbsps sour cream
• ▢ 2 cups heavy cream
• ▢ 2 cups whole milk
• ▢ ¼ cup butter

Produce

• ▢ 1 tablespoon garlic paste or fresh garlic
• ▢ 1 diced shallot

Seasonings

• ▢ 2.5 oz Boursin Garlic and Herbs
• ▢ 2 tsps Better than bouillon lobster base or chicken/veggie etc
• ▢ onion powder to taste
• ▢ garlic powder to taste
• ▢ cayenne pepper to taste
• ▢ cajun seasoning to taste

Wet Ingredients

• ▢ ¼ cup dry white wine optional – swap for chicken stock

Instructions

 

• First things first, you’re going to want to either use pre-cooked lobster from the store or grab some lobster tails. Today, I am using both.
• Boil the lobster tails in salted water until the tails curl and turn bright orange.
• Remove and chop the meat.

MAKING THE ROUX

• Next it’s time for the roux. Melt some butter and cook your shallot and garlic.
• Add the lobster base and mix to combine.
• Next, add all purpose flour (this will be the thickening agent, effectively creating the “roux”).
• Cook this for 1-2 minutes and then deglaze with dry white wine or sherry (use seafood or chicken broth if you’re not into using wine).
• Whisk this mixture thoroughly and bring to a simmer – and then add in your cream. Bring to a boil and then reduce to a simmer.

Cheese Sauce

• After you reduce the heat, begin to slowly incorporate your cheese.
• Once the cheese mixture reaches your desired consistency (the more you add, the thicker it will get) season to taste.
• It’s important to season to taste AFTER adding your cheese because cheese tends to have a relatively high sodium content and you run the risk of it being to salty if you don’t follow this order.
• I like to add a little diced parsley for a pop of color, but that’s optional.
• Once your cheese sauce is perfect, add in the lobster.
• I like to reserve a bit of lobster meat to add on top right before the final layer of cheese when the dish is about to hit the oven (just so you can see the lobster peeking out from under the melted cheese during the final presentation)
• Last but not least, add in that cooked pasta (that you boiled in salted pasta water).
• Mix to combine and add to your baking dish.
• Top with one last layer of cheese, cuz why the hell not and then into the oven at 375 for about 20 minutes.
• I also like to add the tail end of the lobster tail to the dish for added presentation.. but again, optional.

Notes

Preheat oven to 375 degrees

Nutrition

Calories: 1708kcalCarbohydrates: 105gProtein: 71gFat: 110gSaturated Fat: 68gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 404mgSodium: 1712mgPotassium: 845mgFiber: 4gSugar: 14gVitamin A: 3695IUVitamin C: 2mgCalcium: 1419mgIron: 3mg

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Frequently Asked Questions

What type of lobster is best for lobster mac and cheese?

Fresh lobster tail is the best choice for a lobster mac and cheese recipe. You can also use frozen lobster tails that have been thawed. Avoid imitation lobster as it will not give you the same sweet, rich flavor.

How do you keep lobster from getting rubbery in mac and cheese?

The key is to not overcook the lobster. Cook it just until opaque, then fold it into the mac and cheese near the end. The residual heat from the cheese sauce will finish it gently without making the lobster tough or rubbery.

Can you use canned lobster for lobster mac and cheese?

You can use canned or frozen lobster meat in a pinch, but fresh lobster tails will always give you the best flavor and texture. If using canned, drain it well and fold it in at the very end.

What sides go well with lobster mac and cheese?

A crisp green salad, roasted asparagus, or garlic bread pairs perfectly with lobster mac and cheese. Keep the sides light since the dish itself is already rich and indulgent.