Lobster Mac & Cheese Recipe

Cook pasta

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 1.5 cups elbow macaroni and cook until just al dente (about 7–8 minutes, check package). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Prepare lobster

If lobster is cold from refrigeration, bring to room temperature briefly. Chop 12 oz cooked Maine lobster meat into bite-size pieces (retain any juices). If desired, gently warm lobster in a skillet with a teaspoon of butter for 30–60 seconds—do not overcook. Set aside.

Make roux

In a medium heavy-bottomed saucepan over medium heat, melt 3 tablespoons unsalted butter. Once foaming, add 3 tablespoons all-purpose flour and whisk continuously for 1½–2 minutes until the mixture is lightly golden and has a nutty aroma (this cooks out the raw flour taste).

Add milk and cream

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream in three additions, whisking thoroughly after each addition to keep the sauce smooth. Bring to a gentle simmer over medium-low heat, whisking, until the sauce thickens enough to coat the back of a spoon (about 4–6 minutes).

Finish sauce with cheeses and seasonings

Reduce heat to low. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon ground white pepper, 1/2 teaspoon kosher salt, and 1 teaspoon fresh lemon juice. Add grated cheeses off the heat in two batches: first the 3 oz gruyère, whisk to melt, then the 3 oz sharp white cheddar, stirring until the sauce is smooth. Stir in 1 oz finely grated parmesan until fully incorporated. Taste and adjust seasoning (a pinch more salt or lemon to brighten if needed). If sauce is too thick, loosen with up to 1/4 cup reserved pasta cooking water, 1 tablespoon at a time, to reach a creamy consistency.

Combine pasta, lobster and sauce

Preheat oven to 375°F (190°C). In a mixing bowl or directly in the saucepan, gently fold the drained pasta and chopped lobster meat into the three-cheese sauce, taking care not to break up the lobster pieces. If mixture seems dry, add a tablespoon or two of reserved pasta water. Transfer mixture to a lightly buttered 8x8 inch baking dish (or equivalent single-serving dishes for plating).

Prepare topping

In a small bowl, combine 1/2 cup panko breadcrumbs with 1 tablespoon melted butter and 1 teaspoon finely chopped parsley. Mix until crumbs are evenly coated. Sprinkle the panko mixture evenly over the mac and cheese. Finish with a light dusting of 1/8 teaspoon smoked paprika and an optional 1/4 oz extra grated parmesan.

Bake

Place the baking dish on a sheet pan and bake in the preheated oven until the topping is golden and sauce is bubbling at the edges, about 12–15 minutes. For a crispier top, set oven to broil for the last 1–2 minutes—watch carefully to avoid burning.

Rest and garnish

Remove from oven and let rest 5 minutes to set. Garnish with remaining chopped parsley. Serve hot.