Crab & Lobster Mac Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and 1 teaspoon olive oil (optional). Add 12 oz gemelli and cook until al dente according to package directions (typically 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Pat crab and lobster meat dry with paper towels and check for stray shell pieces.

Sauté shellfish

In a large skillet over medium heat, melt 2 tablespoons butter. Add 1 teaspoon minced garlic and sauté 20–30 seconds until fragrant. Add crab and lobster meat, season with 1 teaspoon salt and 1 teaspoon black pepper, and cook gently 1–2 minutes to warm through — do not over-stir to avoid breaking up lumps. Add 1 teaspoon lemon zest and 1 tablespoon lemon juice; toss gently. Remove from heat and stir in 1 tablespoon chopped chives. Transfer shellfish to a bowl and reserve skillet for sauce.

In the same large skillet (wipe if necessary) melt 3 tablespoons unsalted butter over medium heat.

Add 3 tablespoons all-purpose flour and whisk continuously to form a blond roux, cooking 1½–2 minutes until it smells slightly toasty but not browned.

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 while whisking; the sauce will begin to thicken in 3–5 minutes.

Stir in 3 tablespoons dry sherry and 1 teaspoon Dijon mustard. Simmer gently 1–2 minutes to meld flavors.

Reduce heat to low. Stir in 1 cup grated Gruyère, 1 cup grated white cheddar, and 1 tablespoon grated Parmesan a handful at a time, stirring until fully melted and smooth.

Add 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, 1 teaspoon ground nutmeg, 1 teaspoon fine sea salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning. If the sauce is too thick, add up to 1/2 cup reserved pasta water to reach a creamy, coat-the-pasta consistency.

Return cooked gemelli to the skillet with the sherried cheese sauce and gently fold to coat. Fold in the warmed crab and lobster meat, taking care to preserve lumps of crab. If mixture seems dry, add a few tablespoons of reserved pasta water.

For a baked finish (recommended): Preheat oven to 375°F (190°C). Transfer the mac to a 9x9-inch or similar baking dish, smoothing the top. In a small bowl combine 3/4 cup panko, 1 tablespoon melted butter, 2 tablespoons grated Parmesan, and 1 tablespoon chopped parsley; sprinkle evenly over the pasta. Bake 12–15 minutes until bubbly and topping is golden. For extra color, broil 1–2 minutes watching closely.

For a stovetop finish: Sprinkle the panko mixture on top and place the skillet under the broiler or put the skillet lid on and cook on low 3–4 minutes until warmed and the panko is lightly toasted.

Garnish with additional chopped chives or parsley and a small squeeze of lemon if desired before serving.