Lobster Mac & Cheese Recipe

Prepare lobster meat

If using whole cooked lobster or tails, remove meat from shells and chop into 1/2-inch pieces. Pat dry with paper towels. If lobster is refrigerated, bring to room temperature for 10–15 minutes to remove chill so it warms quickly in the sauce.

In a small skillet over medium heat, melt 1 tablespoon unsalted butter. Add chopped lobster, sprinkle 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper; sauté just until warmed through, about 1–2 minutes. Remove from heat and set aside. Do not overcook lobster.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz elbow macaroni and cook until 1–2 minutes shy of package al dente (usually 7–8 minutes). Reserve 1 cup of pasta cooking water, then drain pasta well and set aside.

Make a roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. When foaming subsides, add 4 tablespoons all-purpose flour and whisk constantly for 1–2 minutes to cook the flour, creating a pale roux. Do not let it brown.

Add milk and cream

While whisking, slowly pour in 3 cups whole milk and 1/2 cup heavy cream in a thin stream to avoid lumps. Increase heat to medium-high and continue whisking until the sauce thickens and coats the back of a spoon, about 6–8 minutes.

Season and finish sauce

Reduce heat to low. Whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon hot sauce, 1/8 teaspoon ground nutmeg, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasoning slightly if needed.

Add cheeses

Remove the béchamel from direct heat. Add 2 cups shredded sharp cheddar, 1 cup grated Gruyère and 1/2 cup finely grated Parmesan in small handfuls, stirring between additions until fully melted and the sauce is smooth and glossy. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, a few tablespoons at a time, to reach a creamy consistency.

If using optional smoked cheddar, fold it in now for additional flavor.

Preheat the oven to 375°F (190°C). Lightly butter a 2-quart baking dish.

In a large mixing bowl, combine the drained pasta, cheese sauce (reserve about 1/4 cup of sauce for serving if desired), and the warmed lobster pieces. Gently fold to coat the pasta evenly, taking care not to break up the lobster. If mixture seems dry, add 2–4 tablespoons reserved pasta water.

Transfer mixture to the prepared baking dish and spread into an even layer.

In a small bowl, mix 3/4 cup panko breadcrumbs with 2 tablespoons melted butter, 1/2 teaspoon lemon zest (optional) and a pinch of salt. Sprinkle the breadcrumb mixture evenly over the mac and cheese. Sprinkle remaining 1–2 tablespoons grated Parmesan over the top if desired.

Bake in preheated oven until topping is golden and sauce is bubbling around the edges, about 18–22 minutes. For a deeper crust, finish under the broiler 1–2 minutes—watch carefully to prevent burning.

Remove from oven and let rest 5 minutes. Garnish with 1 tablespoon chopped fresh parsley and optional sliced scallions. Serve warm.