Lobster Mac Recipe

Prepare lobster

If using frozen cooked lobster, thaw overnight in refrigerator and pat dry. Cut into bite-size chunks (about 1/2 to 3/4 inch). Reserve shells if you want to make a quick stock, otherwise proceed.

In a small skillet over medium heat, melt 1 tablespoon butter. Add lobster chunks and sauté 1 minute just to warm through — do not overcook (the lobster is already cooked). Stir in 1 tablespoon lemon juice, 1 teaspoon sea salt and 1 teaspoon black pepper. Remove from heat and set aside.

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 10 oz pasta and cook until al dente according to package directions (usually 7–9 minutes). Reserve 3/4 cup pasta cooking water, then drain pasta and set aside.

In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Once melted and foamy, whisk in 1 tablespoon flour and cook 1 minute to make a blond roux (do not let it brown).

Slowly whisk in 2 cups whole milk and 1 cup heavy cream in a steady stream to avoid lumps. Increase heat slightly and bring to a gentle simmer, whisking frequently, until sauce thickens enough to coat the back of a spoon (3–5 minutes).

Reduce heat to low. Add 2 oz softened cream cheese and whisk until fully incorporated and smooth.

Whisk in 1 cup grated Gruyère, 1 cup grated sharp cheddar, and 1 tablespoon grated Parmesan a handful at a time, allowing each addition to melt before adding the next. Keep the sauce warm but do not boil.

Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon Old Bay seasoning, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water a few tablespoons at a time to reach a creamy, pourable consistency.

Fold cooked pasta into the cheese sauce until evenly coated.

Gently fold the warm lobster chunks into the sauced pasta, reserving a few pieces for garnish if desired. Transfer mixture to a lightly buttered 9x9-inch or similar baking dish.

Preheat the oven to 375°F (190°C).

In a small bowl combine 3/4 cup panko breadcrumbs, 2 tablespoons melted butter, 1 tablespoon chopped parsley, 1 teaspoon lemon zest and 1/4 teaspoon smoked paprika (optional). Toss until crumbs are evenly moistened.

Sprinkle the panko mixture evenly over the lobster mac in the baking dish. Dot any remaining butter over the top if desired.

Bake uncovered for 15–18 minutes, or until the topping is golden brown and sauce is bubbling around the edges. For extra browning, place under the broiler for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with remaining parsley and reserved lobster chunks or an extra squeeze of lemon if desired.