Baked Lobster Mac & Cheese Recipe

Preheat oven to 375°F (190°C). Bring 4 quarts of water to a rolling boil in a large pot; add 1 tablespoon salt. Add rigatoni and cook until very al dente (about 2 minutes less than package directions). Reserve 1 cup of the pasta cooking water, then drain rigatoni and set aside in the colander.

If using whole lobster: remove meat from shells and chop into bite-size pieces. Reserve shells. If using pre-cooked lobster meat, chop and set aside. Measure 1 cup lobster shells or lobster stock.

In a medium saucepan over medium heat, melt 3 tablespoons butter. Add minced shallot and sauté 2–3 minutes until translucent but not browned. Add minced garlic and cook 30 seconds until fragrant.

Stir in 1 teaspoon tomato paste and cook 1 minute to deepen flavor. Deglaze the pan with 1 cup dry white wine, scraping up any browned bits; simmer until reduced by half (about 3–4 minutes).

Add the lobster shells (or 1 cup lobster stock) and 1 cup heavy cream. Bring to a gentle simmer, then reduce heat and simmer 8–10 minutes to infuse the cream with lobster flavor. If using shells, strain the mixture through a fine-mesh sieve into a clean saucepan, pressing on solids to extract liquid; return strained liquid to the pan.

Add the remaining 1 cup heavy cream, lemon juice, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon paprika. Keep warm over low heat while you make the béchamel and cheese sauce.

Fold the chopped lobster meat into the warm lobster cream to heat through (do not boil). Taste and adjust seasoning with more salt, pepper, or lemon as needed. Keep warm.

In a separate medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in 3 tablespoons flour and cook, whisking constantly, for 1–2 minutes to form a blond roux (no browning).

Gradually whisk in 1 cup whole milk until smooth. Continue to cook, stirring frequently, until the mixture thickens and coats the back of a spoon, about 4–6 minutes. If needed, thin with some reserved pasta water (up to 1/2 cup) to reach a saucy consistency.

Reduce heat to low and whisk in 1 teaspoon Dijon mustard and 1/2 teaspoon Worcestershire sauce. Add grated gruyère, sharp cheddar, fontina, and half (1/4 cup) of the grated parmesan, stirring until melted and smooth. Season with salt and pepper to taste.

Pour the béchamel cheese sauce into the warm lobster cream and stir gently to combine into a cohesive lobster mac cream. If sauce seems too thick, loosen with reserved pasta water a tablespoon at a time until desired consistency is reached.

Add the drained rigatoni to the sauce and gently fold to coat all pasta evenly. If making ahead, stop here, cover, and refrigerate. For immediate baking proceed to topping.

Combine 0.75 cup panko, 2 tablespoons melted butter, 2 tablespoons grated parmesan and 1 tablespoon chopped parsley in a small bowl. Toss to coat the crumbs evenly.

Transfer the lobster mac and cheese to a 9x13-inch baking dish (or equivalent). Sprinkle the remaining 1/4 cup grated parmesan evenly over the surface, then distribute the panko-parmesan topping in an even layer on top. Lightly dust with 1/4 teaspoon smoked paprika if using.

Bake in the preheated 375°F (190°C) oven uncovered for 18–22 minutes, until the topping is golden and the sauce is bubbling at the edges. For a more browned top, place under the broiler for 1–2 minutes watching carefully to avoid burning.

Remove from oven and let rest 5 minutes. Sprinkle with remaining chopped chives or parsley (about 2 tablespoons) before serving.