Lobster Mac & Cheese Recipe
Cavatappi pasta and lobster sautéed in our Seafood Chowder and shredded cheese
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Ingredients
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Pasta & Lobster
Seafood Chowder Sauce
Cheese & Finish
Method
Pasta & Lobster
- 1
Cook the pasta
Bring a large pot of salted water to a rolling boil. Add the cavatappi and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
- 2
Prep lobster
If using whole cooked lobster, remove meat from shells and chop into bite-sized chunks (about 1-inch). Pat lobster lightly dry with paper towels. If using pre-chopped cooked lobster, ensure it's thawed and patted dry.
- 3
Sauté lobster
In a large skillet over medium-high heat, warm 1 tbsp olive oil and 1 tbsp unsalted butter until foaming. Add lobster chunks in a single layer, season with 1/2 tsp kosher salt and 1/4 tsp black pepper, and sauté just until they are warmed through and edges are lightly seared, 1–2 minutes. Remove lobster to a bowl and keep warm.
Seafood Chowder Sauce
- 4
Make a light roux
In the same large skillet (wipe out excess oil if needed) melt the remaining 1 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook for 1–2 minutes, stirring constantly, until the raw flour smell cooks off and mixture becomes pale and slightly nutty.
- 5
Add chowder and dairy
Slowly whisk in 3 cups prepared seafood chowder, 1 cup whole milk, and 1 cup heavy cream. Bring to a gentle simmer, whisking to blend and dissolve any lumps from the roux.
- 6
Season and adjust
Stir in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp Old Bay seasoning, 1 tbsp lemon juice, and the remaining 1/2 tsp kosher salt and 3/4 tsp black pepper. Simmer gently for 3–4 minutes until sauce thickens slightly. If sauce is too thick, loosen with up to 1/2 cup reserved pasta water until it reaches a creamy, saucy consistency.
Cheese & Finish
- 7
Melt cheese into sauce
Reduce heat to low. Stir in shredded sharp cheddar (1 cup), shredded Gruyère (1 cup), and 1 tbsp finely grated Parmesan, a handful at a time, stirring until fully melted and smooth. Taste and adjust seasoning (salt, pepper, or a pinch more Old Bay) as needed.
- 8
Combine pasta and lobster with sauce
Add the drained cavatappi to the cheese-chowder sauce and toss gently to coat. Stir in the sautéed lobster chunks, folding carefully so lobster pieces remain intact. If the mixture seems tight, add up to 1/2 cup reserved pasta water to loosen.
- 9
Prepare breadcrumb topping
In a small bowl, combine 3 tbsp panko breadcrumbs with 1 tbsp melted butter and 1 tbsp grated Parmesan. Toss to coat. Optionally toast in a small skillet over medium heat for 2 minutes until golden for extra crunch.
- 10
Finish and garnish
Transfer the lobster mac & cheese to individual ramekins or a shallow baking dish if desired. Sprinkle the panko-Parmesan mixture evenly over the top. If using a broiler, place under high broil 2–3 inches from heat for 1–2 minutes until topping is golden and bubbly (watch closely). Alternatively, serve without broiling. Finish with 2 tbsp chopped fresh chives and 1 tsp lemon zest for brightness.