Upgrade To Lobster Macaroni Shells & Cheese Recipe

Lobster Macaroni Shells & Cheese

1. 1

   Prepare pasta

   Bring a large pot of water to a rolling boil. Add 1 tbs salt and 1 tsp butter (optional). Add the 12 oz dried medium pasta shells and cook until 1 minute shy of package al dente (usually 8–9 minutes). Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.

2. 2

   Prepare lobster

   If using cold cooked lobster, ensure meat is roughly chopped into bite-sized pieces (about 1/2 to 3/4-inch). If using raw lobster tails, steam or poach until opaque (about 8–10 minutes depending on size), cool slightly, then remove meat and chop to yield about 6–8 oz. Pat lobster dry and set aside.

3. 3

   Make béchamel cheese sauce

   In a medium heavy-bottomed saucepan over medium heat, melt 3 tbs unsalted butter. Whisk in 3 tbs all-purpose flour and cook the roux 1–2 minutes until it is bubbly and lightly golden (do not brown). Gradually whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer, stirring frequently, until it begins to thicken, about 4–6 minutes.

4. 4

   Season sauce

   Lower heat to medium-low. Whisk in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp freshly ground black pepper, and 1 tsp grated nutmeg. Taste and add salt to taste. If sauce is too thick, whisk in up to 1/4 cup reserved pasta water to reach a smooth, pourable consistency.

5. 5

   Add cheeses

   Remove the sauce from heat. Stir in 2 cups sharp cheddar and 1 cup Gruyère in handfuls, stirring until fully melted and smooth. Fold in 1 tablespoon finely grated Parmesan. Keep the sauce warm but not boiling to prevent cheese separation.

6. 6

   Combine pasta, lobster, and sauce

   In a large mixing bowl or the pot used for pasta, combine the drained shells with the cheese sauce, tossing to coat evenly. Fold in the chopped lobster meat, 1 tablespoon chopped fresh chives, and 1 teaspoon lemon zest. If the mixture seems thick, add up to the reserved 1/2 cup pasta water, a tablespoon at a time, to loosen. Taste and adjust salt and pepper.

7. 7

   Prepare breadcrumb topping

   In a small bowl, toss 3 tbs panko breadcrumbs with 1 tsp olive oil and 1 tsp smoked paprika (optional) until crumbs are evenly coated.

8. 8

   Assemble and bake (optional)

   Preheat oven to 375°F (190°C) if baking. Transfer the lobster mac and cheese to an ovenproof baking dish (about 8x8 or similar). Sprinkle the panko-Parmesan mixture evenly over the top. Bake uncovered 12–15 minutes until bubbling and golden on top. For extra browning, broil 1–2 minutes monitoring closely.

9. 9

   Serve (no-bake option)

   If not baking, simply transfer mixture to serving bowls and sprinkle the panko mixture on top; you can briefly toast the panko in a skillet over medium heat until golden (2–3 minutes) before sprinkling. Garnish with remaining chopped chives and a light dusting of freshly grated Parmesan if desired.

10. 10

    Portion and finish

    Divide into 4 servings. Top each portion with an extra pinch of lemon zest and a grind of black pepper. Serve immediately.