Lobster Mac And Cheese Recipe

Preheat oven to 375°F (190°C). Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add elbow macaroni and cook until just shy of al dente (about 1–2 minutes less than package directions), roughly 7–8 minutes. Reserve 1/2 cup of pasta cooking water, then drain pasta and set aside.

If using pre-cooked lobster, pat meat dry and chop into bite-sized pieces to measure about 1 cup. In a small skillet over medium heat, melt 1 tablespoon butter. Add minced garlic and sauté 30 seconds until fragrant. Add lobster, lemon juice, 1/4 teaspoon pepper and 1 teaspoon salt; toss just until warmed through (1–2 minutes). Remove from heat and set aside. Keep juices in pan to incorporate later if desired.

Make roux and béchamel

In a medium saucepan over medium heat, melt 4 tablespoons butter. Sprinkle in 4 teaspoons flour and whisk continuously for about 1–1.5 minutes to cook the raw flour taste without browning it.

Add milk and cream

Gradually whisk in 3 cups whole milk and 1/2 cup heavy cream, adding a splash at a time to avoid lumps. Continue whisking and bring the mixture to a gentle simmer. Cook, stirring frequently, until slightly thickened, about 5–6 minutes.

Season and finish sauce

Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, and 1/8 teaspoon nutmeg. Reduce heat to low. Remove 1–2 tablespoons of the hot sauce and whisk into the shredded cheddar and Gruyère to temper the cheese, then stir the cheese mixture back into the sauce until smooth. Add 1/2 cup grated Parmesan and stir until melted. If sauce is too thick, whisk in up to 1/4–1/2 cup reserved pasta water to reach a creamy consistency.

Fold the drained pasta into the cheese sauce until evenly coated. Gently fold in the warmed lobster meat, taking care not to break up large chunks. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon if desired.

Transfer the lobster mac and cheese to a 9x9-inch baking dish (or equivalent). Smooth the top so it’s even.

In a small bowl, combine 3/4 cup panko breadcrumbs with 2 tablespoons melted butter, 1 teaspoon chopped parsley, 1/2 teaspoon lemon zest (if using), and 1/4 teaspoon smoked paprika. Stir until crumbs are evenly moistened. Sprinkle evenly over the mac and cheese and finish with an additional 1–2 tablespoons grated Parmesan if desired.

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

Remove from oven and let rest 5 minutes. Garnish with a sprinkle of chopped parsley and an extra squeeze of lemon if desired. Serve warm.