Lobster Mac & Cheese Recipe

Prepare Lobster

If using live lobster: bring a large pot of salted water to a rolling boil. Add lobster (2 small or 1 large) and cook 8–10 minutes until shell is bright red. Remove and cool slightly. If using precooked lobster, skip to shelling. Shell lobster, remove claws and tail meat, and chop into 1/2-inch pieces to yield about 1.5 cups. If desired, reserve a few nice claw/tail pieces for garnish.

Poach lobster gently: melt 2 tbs butter in a small skillet over low heat. Add chopped lobster meat, lemon juice, 1/4 tsp salt and 1/8 tsp pepper and warm for 1–2 minutes just to infuse butter and finish heating. Do not overcook. Set aside while you make the sauce.

Preheat oven to 375°F (190°C). Bring a large pot of water to a boil and add 1 tbsp salt. Cook macaroni until 1–2 minutes shy of package al dente (usually 7–8 minutes). Reserve 1/2 cup pasta water, then drain pasta and return to the pot off the heat.

Make a Roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tbs butter. Whisk in 1/2 cup flour and cook, whisking constantly, 1.5–2 minutes to remove raw flour taste but do not brown.

Add Milk and Cream

Slowly whisk in 3 cups whole milk and 1/2 cup heavy cream a little at a time to avoid lumps. Bring to a gentle simmer, whisking, until the sauce thickens and coats the back of a spoon, 6–8 minutes.

Finish the Sauce

Lower heat to low. Whisk in 2 oz cream cheese until smooth. Add 2 cups grated aged cheddar and 1 cup grated gouda in batches, stirring until melted and smooth. Stir in 1 tsp Dijon, 1/2 tsp Worcestershire, 1/8 tsp nutmeg, 1/2 tsp salt and 1/4 tsp pepper. If sauce seems too thick, add up to 1/4–1/2 cup reserved pasta water to reach a creamy, pourable consistency.

Taste and adjust seasoning. Keep the sauce warm on the lowest heat while you combine with pasta; avoid boiling once cheese is added.

Combine Lobster, Pasta and Sauce

Add drained pasta to the pot with the cheese sauce and stir to combine evenly. Fold in the warmed lobster pieces, reserving a few for garnish if desired. Taste and adjust salt/pepper. Transfer mixture to a lightly buttered 9x9-inch (or similar) baking dish, smoothing the top.

Prepare Topping

In a small bowl, combine 3/4 cup panko, 1/4 cup grated Parmesan, and 2 tbs melted butter until moistened. Sprinkle evenly over the mac and cheese.

Bake

Bake in the preheated 375°F (190°C) oven until the topping is golden and sauce is bubbly, 18–22 minutes. If you want a deeper golden top, broil on high for 1–2 minutes while watching closely.

Remove from oven and let rest 5 minutes. Garnish with reserved lobster pieces and chopped fresh parsley before serving.