Lobster Mac & Cheese Recipe

Cook and remove meat

If using live lobster: bring a large pot of salted water to a rolling boil. Add lobster(s) and boil 8–10 minutes for 1½–2 lb lobsters until shells are bright red. Remove and cool slightly. If using precooked lobster meat, skip to next step. Using kitchen shears or a sharp knife and a small spoon, remove meat from claws, knuckles, and tail. Reserve any juices. Chop meat into 1-inch pieces. Toss lobster meat with 1 tbs melted butter, juice of ½ lemon, ½ tsp kosher salt and 1/4 tsp black pepper; set aside. Reserve shells if you want to make a quick stock (optional).

Bring 4 cups water to a boil in a medium pot with 1 tsp kosher salt. Add 12 oz pasta and cook 1–2 minutes less than package directions so pasta is very slightly undercooked (about 7–8 minutes for elbows). Reserve ½ cup pasta cooking water, then drain pasta and set aside.

In a medium saucepan over medium heat, melt 4 tbs unsalted butter. Add 4 tbs all-purpose flour and whisk continuously for 1–2 minutes to cook the raw flour (do not let it brown).

Gradually whisk in 2 cups whole milk and ½ cup heavy cream, a little at a time to keep the sauce smooth. Bring to a gentle simmer, whisking until the sauce thickens and coats the back of a spoon (about 4–6 minutes).

Stir in 1 tsp Dijon mustard, ½ tsp Worcestershire sauce, 1/8 tsp cayenne, and 1/8 tsp nutmeg. Season with ¾ tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Remove the béchamel from heat and fold in 1.5 cups grated sharp cheddar, 1 cup grated Gruyère (or fontina), and ½ cup Parmesan in two additions, stirring until cheese is fully melted and sauce is smooth. If sauce becomes too thick, whisk in up to ¼ cup reserved pasta water to loosen.

Fold the drained pasta into the cheese sauce, then gently fold in the chopped lobster meat, making sure pieces are evenly distributed. If desired, reserve a few larger claw pieces for garnish.

Preheat oven to 375°F (190°C). Butter a 2–2.5 quart baking dish or large ovenproof skillet. Transfer the lobster mac & cheese mixture into the dish, smoothing the top.

In a small bowl, combine 3/4 cup panko breadcrumbs, 1 tbs melted butter, 1 tbs chopped parsley and 1/4 tsp smoked paprika (if using). Sprinkle the breadcrumb mixture evenly over the pasta and finish with 2 tbs extra grated Parmesan.

Bake uncovered for 18–22 minutes, until bubbly and the topping is golden. For an extra-crisp top, place under a preheated broiler for 1–2 minutes, watching closely to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with chopped chives or parsley (1 tbs). Serve warm.