Lobster Mac and Cheese Recipe (Creamy & Baked)
May 30, 2024, Updated Sep 14, 2026
This post contains affiliate links. Please see our disclosure policy.
Quick Summary
In This Recipe
This lobster mac and cheese recipe combines tender lobster, cavatappi pasta, Boursin and four cheeses in a silky sauce, then bakes at 375°F until hot and golden. It is a rich, restaurant-style comfort-food dish that...
Category: Pasta & Italian, Seafood Recipes, Side Dishes | By: Matt Price, Mr. Make It Happen
This lobster mac and cheese recipe combines tender lobster, cavatappi pasta, Boursin and four cheeses in a silky sauce, then bakes at 375°F until hot and golden. It is a rich, restaurant-style comfort-food dish that is ready in about one hour.
The sauce is built from butter, shallot, garlic, lobster base, milk and cream. Cheddar, Monterey Jack, Havarti, Parmesan and Boursin provide melt, flavor and a smooth texture without overpowering the lobster.
Why This Lobster Mac and Cheese Works
Layered seafood flavor: Lobster base and an optional splash of dry white wine reinforce the sweet lobster without hiding it.
A balanced cheese blend: Cheddar brings sharpness, Monterey Jack and Havarti melt smoothly, Parmesan adds savory depth, and Boursin seasons the sauce with garlic and herbs.
A creamy baked finish: The pasta is coated on the stovetop, topped with reserved cheese and lobster, then baked just long enough to bring everything together.
Key Ingredients
Lobster tails: Four tails provide plenty of lobster throughout the casserole. Cook only until the shells turn bright orange and the tails curl, then remove the meat and chop it.
Cavatappi or elbow macaroni: Either shape holds the creamy sauce well. Cook the pasta just shy of fully tender so it does not become soft in the oven.
Cheese: Cheddar, Monterey Jack, Havarti, Parmesan and garlic-and-herb Boursin create the sauce used in the tested recipe.
Milk and heavy cream: The combination gives the sauce richness while keeping it pourable enough to coat the pasta.
Dry white wine: This is optional. Chicken or seafood stock can be used instead.
How to Make Lobster Mac and Cheese
1. Cook and chop the lobster
Boil the lobster tails in salted water just until they curl and turn bright orange. Remove the meat from the shells, chop it into bite-size pieces and reserve some for the top.
2. Build the roux
Melt the butter, then cook the shallot, garlic and lobster base. Stir in the flour and cook for 1–2 minutes to remove the raw-flour taste.
3. Make the cheese sauce
Deglaze with the optional wine, sherry or stock. Whisk in the cream and milk, then add the cheeses gradually until the sauce is smooth. Taste before adding seasoning because the cheeses and lobster base already contain salt.
4. Combine and bake
Fold in the cooked pasta and most of the lobster. Transfer the mixture to a baking dish, top with the reserved cheese and lobster, and bake at 375°F for about 20 minutes.
Tips for the Best Result
Do not overcook the lobster. It cooks again in the oven, so remove it from the boiling water as soon as the shell brightens and the tail curls.
Add cheese gradually. Lower the heat and stir in small handfuls so the sauce stays smooth.
Season at the end. Lobster base, Boursin, Parmesan and seasoning blends can all add salt.
Keep the sauce loose. The pasta absorbs sauce while baking. If it looks too thick before it goes into the dish, loosen it with a small splash of milk.
What to Serve with Lobster Mac and Cheese
Serve it as a holiday side or as a rich main dish with butter-basted snow crab legs, seafood dressing, or a lighter vegetable side. If you want another lobster dinner, try this lobster pasta.
Storage and Reheating
Refrigerate leftovers in a covered container. Reheat individual portions gently with a splash of milk to loosen the sauce. Avoid prolonged high heat, which can toughen the lobster and make the cheese sauce separate.
Frequently Asked Questions
Can I use frozen lobster?
Yes. Thaw it completely and pat it dry before cooking so excess water does not thin the sauce.
What can I use instead of wine?
Use chicken stock or seafood stock in the same step. The wine is optional.
What cheese is best for lobster mac and cheese?
This recipe uses cheddar, Monterey Jack, Havarti, Parmesan and garlic-and-herb Boursin. Together they provide sharp flavor, smooth melting and a creamy finish.
Can I make it ahead?
For the best texture, prepare the sauce and pasta, assemble the dish, cover and refrigerate, then add the topping and bake when needed. Allow extra oven time if the casserole is cold.
Lobster Mac and Cheese Recipe
Use the recipe card below for the complete ingredient quantities and step-by-step instructions.
Love this recipe? You'll love my seasonings even more!
Level up your cooking with my signature AP Seasoning, Cajun Seasoning, and more.
Shop My SeasoningsMake It Happen in Your Kitchen
Level up every recipe with my signature seasonings, cookware & bundles.
Lobster Mac and Cheese
Equipment
Ingredients
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.
Looks delicious can’t wait to try. Can I use shrimp if I dont have lobster?
Hey Chris,
Of course, you can substitute it for whatever seafood or protein you'd like!