Lobstah Mac N Cheese Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse kosher salt. Add cavatappi and cook until just al dente according to package directions (usually 9–11 minutes). Reserve 1 cup pasta cooking water, then drain pasta and return to the pot off heat.

While pasta cooks, prepare the lemongrass: using the back of a chef's knife or a grill pan over high heat, press and char the trimmed lemon grass stalks for 1–2 minutes per side until blackened in spots and fragrant. Let cool slightly and thinly slice the white tender inner core. You should have about 2 tablespoons minced charred lemongrass.

Add 2 tablespoons butter to the drained pasta and toss to coat. Stir in half the minced charred lemongrass, and the zest of 1 lemon. Keep warm.

Just before serving, squeeze 1–2 teaspoons fresh lemon juice into the mac for brightness and sprinkle with chopped chives.

Pat the lobster meat dry and cut into 1-inch pieces. Toss gently with 1 teaspoon olive oil, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper.

In a nonstick skillet over medium-high heat, quickly sear the lobster pieces 30–60 seconds per side just to warm and develop a little color (do not overcook). Remove from heat and set aside. Reserve any juices in the pan.

Make roux and base

In a medium saucepan over medium heat, melt 3 tablespoons butter. Add 3 tablespoons flour and whisk constantly for 1–2 minutes until mixture is bubbling and smells slightly toasty (blond roux).

Add dairy

Slowly whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time to avoid lumps. Bring to a gentle simmer, whisking, until sauce thickens and coats the back of a spoon, about 4–6 minutes.

Finish sauce

Reduce heat to low. Whisk in 1.5 cups smoked gouda and 1.5 cups sharp cheddar in small handfuls until melted and smooth. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon hot sauce (optional), 1/2 teaspoon smoked paprika, 1/8 teaspoon nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper. If sauce seems too thick, whisk in reserved pasta water 1–2 tablespoons at a time until desired consistency is reached (you want a clingy but pourable sauce).

Taste and adjust seasoning — more salt, lemon juice (a few drops), or hot sauce as needed. Fold in the remaining minced charred lemongrass to distribute the citrus/lemongrass aroma through the sauce.

Preheat broiler to high (or oven to 425°F / 220°C). In a small bowl, combine 3/4 cup panko, 1/4 cup grated Parmesan, 2 tablespoons melted butter, 1/4 teaspoon smoked paprika, and 1/4 teaspoon salt. Mix until evenly coated.

If finishing under broiler: stir three-quarters of the panko mixture into the mac and cheese for texture, transfer to a buttered shallow baking dish, top with remaining topping and broil 1–3 minutes until golden and crisp (watch carefully). If not broiling, stir all the topping into the mac for a crunchy-studded texture.

Combine: Pour the smoky cheese sauce over the reserved, buttered pasta and toss gently to coat. Fold in the warm seared lobster pieces, gently turning so lobster stays in chunks and is evenly distributed.

Adjust texture: If sauce is too thick, add reserved pasta water 1 tablespoon at a time until sauce is glossy and coats the pasta (you should still see pieces of sauce pooled but not soupy).

Finish and serve: Transfer to serving bowls or a shallow gratin dish. Sprinkle with remaining topping if using, broil for a crisp top if desired. Garnish with remaining lemon zest, a few drops of lemon juice, and the sliced chives. Serve immediately.