Lobster Mac N Cheese Recipe

Prep lobster meat

If using whole cooked lobster, remove meat from tails and claws and roughly chop into 1/2-inch pieces. Pat dry with paper towels. If using pre-shelled cooked lobster, check for shells and chop to size.

In a small skillet over medium heat, add 1 tablespoon unsalted butter. When butter is foaming, add chopped lobster, lemon juice, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Sauté 1–2 minutes just to warm and coat the lobster — do not overcook. Remove from heat and set aside.

Bring 4 cups water and 1 tablespoon kosher salt to a rolling boil in a large pot. Add 12 oz pasta and cook until al dente, about 1–2 minutes less than package instructions (typically 7–9 minutes depending on pasta). Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot off the heat.

In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Once melted and bubbling (but not browned), whisk in 4 tablespoons all-purpose flour and cook, whisking constantly, for 1–2 minutes to form a blond roux (do not let it brown).

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, adding a little at a time to avoid lumps. Continue whisking until mixture thickens and comes to a simmer, about 4–6 minutes.

Reduce heat to low and whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/8 teaspoon cayenne, 1/8 teaspoon nutmeg (if using), 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasoning.

Remove saucepan from heat and add 1.5 cups sharp cheddar, 3/4 cup Gruyère and 1/2 cup grated Parmesan in batches, stirring after each addition until cheese is fully melted and the sauce is smooth. If the sauce is too thick, whisk in up to 1/4 cup reserved pasta water to reach a creamy, pourable consistency.

Fold half of the sautéed lobster (about 6 oz) into the cheese sauce to distribute flavor throughout.

Pour the cheese-lobster sauce over the drained pasta in the pot and stir gently to combine, ensuring all pasta is coated. Taste and adjust salt and pepper.

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

Transfer the mac and cheese mixture to the prepared baking dish and spread evenly. Scatter the remaining sautéed lobster evenly over the top so you have visible chunks.

In a small bowl, combine 3/4 cup panko breadcrumbs, 2 tablespoons melted butter, 2 tablespoons grated Parmesan, and 1 tablespoon finely chopped parsley. Mix until crumbs are evenly moistened. Sprinkle the breadcrumb mixture evenly over the mac and cheese. If desired, lightly dust with 1/4 teaspoon smoked paprika for color.

Bake in the preheated oven until the top is golden and the sauce is bubbling around the edges, 18–22 minutes. For a crispier top, place under the broiler for 1–2 minutes—watch closely to prevent burning.

Remove from oven and let rest 5 minutes. Garnish with remaining parsley before serving.