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How to Make Lobster Mac and Cheese - A Step-by-Step Guide

Lobster mac and cheese is a luxurious twist on the classic comfort food, combining rich and indulgent lobster meat with creamy and gooey macaroni and cheese. This dish is perfect for a special occasion or for those times when you want to treat yourself to something extra special.

With its combination of tender chunks of lobster meat and cheesy, velvety pasta, lobster mac and cheese is the ultimate comfort food with a touch of elegance. The lobster adds a sweet, briny flavor that pairs per...

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Ingredients

  • 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

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 5 mins
  • Total Time: 1 hr 35 mins
  • Servings: 8
  • Yield: 1 4-quart casserole

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Reserve 2 cups hot pasta water, then drain macaroni in a colander set in the sink. Rinse with cold water to cool; set aside.
  • Pour reserved pasta water into the same pot and add lobster halves, cut-side up. Bring to a boil, then reduce heat to medium-low, cover, and steam until lobster meat firms and turns opaque, about 3 minutes. Remove lobster to a tray and cool for a few minutes, then remove meat and cut into bite-sized pieces. Reserve shells.
  • Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir onion in hot butter until onion is softened and translucent, about 5 minutes. Remove onions to a small bowl; set aside. Place reserved lobster shells, milk, shallot, peppercorns, and garlic into the same saucepan. Bring to a gentle simmer over medium heat and cook for 20 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt remaining 5 tablespoons butter in a separate saucepan over medium-low heat. Whisk in flour and stir until mixture turns pasty and light golden brown, about 10 minutes. Strain milk mixture through a mesh sieve and slowly pour into flour mixture while whisking. Bring to a simmer over medium heat; cook and stir until thick and smooth, 10 to 15 minutes. Remove from heat.
  • Stir Gruyère, Cheddar, and Romano cheeses into thickened milk mixture until melted and smooth. Season with salt and pepper, then stir in reserved lobster meat, onions, and macaroni. Pour mixture into a 4-quart casserole dish and smooth the top. Sprinkle evenly with panko crumbs.
  • Bake in the preheated oven until sauce is bubbly and the top is golden brown, 8 to 12 minutes.

    • Nutrition

    913 cal.

    • Total Fat: 49g
    • Saturated Fat: 30g
    • Cholesterol: 218mg
    • Sodium: 1113mg
    • Total Carbohydrate: 55g
    • Dietary Fiber: 3g
    • Total Sugars: 6g
    • Protein: 61g
    • Vitamin C: 2mg
    • Calcium: 1189mg
    • Iron: 3mg
    • Potassium: 687mg

    Categories

    Seafood recipes
    Pasta recipes
    Cheese recipes
    American recipes
    Gourmet recipes