Lobster Mac & Cheese Recipe

Cook pasta

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add the fresh pasta and cook until just al dente, about 2–4 minutes depending on thickness (or 7–9 minutes for dried elbows). Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside.

Warm lobster

In a small skillet over low heat, melt 1 teaspoon unsalted butter. Add the chopped cooked Maine lobster meat and gently warm for 1–2 minutes just to take the chill off. Remove from heat and set aside.

Make roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. When it foams, add 3 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the raw flour scent is gone and the mixture is a pale blonde (do not let it brown).

Add milk and cream

Gradually whisk in 2 cups whole milk and 1 cup heavy cream, pouring slowly and whisking to avoid lumps. Bring mixture to a gentle simmer, whisking frequently, until it thickens slightly, about 4–6 minutes.

Season and finish sauce

Reduce heat to low. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon ground nutmeg. Taste and adjust seasoning. Remove the sauce from heat briefly and stir in the grated cheeses in batches: first 1 cup sharp cheddar and 1 cup Gruyère, stirring until melted and smooth. Finish with 1 tablespoon finely grated Parmesan. If sauce is too thick, whisk in up to 1/4–1/2 cup reserved pasta water a tablespoon at a time to reach a glossy, pourable consistency.

Combine pasta and sauce

Return the drained pasta to the pot or a large mixing bowl. Pour the cheese sauce over the pasta and toss gently to coat. Fold in the warmed lobster meat, distributing it evenly. If the mixture seems tight, add a splash of the reserved pasta water to loosen.

Optional topping and bake

Preheat the broiler (or oven to 400°F / 200°C if you prefer). Transfer the mac & cheese to an oven-safe dish (individual ramekins or a shallow 9×9-inch dish). In a small bowl, combine 1 tablespoon panko breadcrumbs with 1 teaspoon melted butter, 1 teaspoon chopped fresh chives, and 1/4 teaspoon smoked paprika; sprinkle over the top. Place under the broiler until the topping is golden and bubbling, about 1–3 minutes; watch closely to prevent burning. Alternatively bake at 400°F for 10–12 minutes to brown the top.

Serve

Remove from oven, let rest 2 minutes, garnish with remaining chives if desired, and serve immediately.