Lobster Mac & Cheese Recipe

Prep lobster

If using precooked lobster tails/claws, remove meat and chop into 1/2-inch pieces. Reserve any juices. Keep lobster chilled until ready to fold into sauce. If cooking raw lobster, steam or boil tails 6–8 minutes until opaque; cool and remove meat.

Warm dairy

In a small saucepan, combine the whole milk and heavy cream and warm over low heat until steaming but not boiling. Remove from heat and keep warm.

Make roux

In a heavy-bottomed saucepan over medium heat, melt 6 tbsp unsalted butter. Add 6 tbsp all-purpose flour and whisk continuously for 2–3 minutes until the mixture smells slightly nutty and turns a pale golden (do not brown). This is your roux.

Build bechamel

Slowly add the warm milk/cream mixture to the roux in a steady thin stream while whisking constantly to avoid lumps. Add the bay leaf. Continue to cook and whisk over medium-low heat until the sauce thickens enough to coat the back of a spoon, about 6–8 minutes.

Finish sauce base

Stir in the white wine, Dijon mustard, freshly grated nutmeg, 1 tsp salt and 1 tsp freshly ground black pepper. Simmer gently 2 minutes, then remove and discard the bay leaf.

Add cheeses

Reduce heat to low. Remove the sauce from direct heat and stir in the grated white cheddar, 1 cup Parmesan a handful at a time, whisking until smooth and fully incorporated. If sauce seems too thick, whisk in up to 1/4 cup additional warm milk to reach a creamy consistency.

Incorporate lobster

Fold the chopped lobster meat into the cheese sauce along with the lemon zest and 1 tbsp of the sliced chives. Gently heat for 1–2 minutes to warm the lobster through, but do not simmer vigorously (to prevent rubbery lobster). Taste and adjust seasoning with salt and pepper as needed.

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 1 lb cavatappi or elbow macaroni and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta well.

Combine pasta and sauce

Return drained pasta to the pot off the heat. Pour about three-quarters of the lobster cheese sauce over the pasta and gently toss to coat. If the sauce is thick, add reserved pasta water, a tablespoon at a time, to loosen to desired creaminess. Taste and adjust seasoning. Stir in the remaining sauce as desired to leave some sauce for serving or bake step.

Prepare topping

Preheat the oven to 375°F (190°C) if baking. In a small skillet over medium heat, melt 2 tbsp unsalted butter with 1 tsp olive oil. Add 1 cup panko breadcrumbs, 1 tsp smoked paprika and 1/2 tsp kosher salt. Toast, stirring frequently, until golden and crisp, about 3–4 minutes. Remove from heat and stir in remaining 1 tbsp sliced chives and 2 tbsp grated Parmesan (reserve a little for finishing).

Serve or bake (two options)

Option A - Stovetop: Spoon the lobster mac & cheese into warmed serving bowls, sprinkle the toasted panko topping over each portion and finish with a small grating of Parmesan and a pinch of chives. Option B - Baked: Transfer the sauced pasta to a buttered 9x13-inch baking dish, smooth the top, sprinkle the toasted panko evenly over the surface, dot with a few small pieces of butter if desired, and bake in the preheated 375°F oven until bubbly and the topping is golden, about 15–18 minutes. Let rest 5 minutes before serving.

Garnish and serve

Finish with an extra pinch of lemon zest, a light grind of black pepper, a few reserved lobster chunks on top if desired, and the remaining sliced chives. Serve hot.