Lobster Mac And Cheese Recipe

Cook lobsters

Bring a large pot of water (at least 3 L) to a rolling boil and add 1 tablespoon kosher salt. Using tongs, place the live lobsters headfirst into the pot. Cover and boil for 8 minutes for 1–1.25 lb lobsters (adjust 1–2 minutes more for larger). Remove lobsters and transfer to an ice bath to stop cooking. Reserve 1 cup of lobster cooking liquid; refrigerate or skim fat and set aside.

Extract meat

When cool enough to handle, twist off claws and knuckles; crack with a shell cracker and remove meat. Remove tail meat by turning the tail down and pulling out the meat in one piece; remove vein and cartilage. Chop claw and tail meat into 1/2-inch pieces. Reserve any smaller bits and coral (roe) if present; chop and keep with meat. Set aside 1/4 cup shelled lobster pieces (for garnish) and fold remaining lobster into the finished mac later.

Brush the reserved shells lightly with olive oil and keep for serving. If using cleaned single shells for presentation, set them on a rimmed baking sheet lined with foil.

Bring a pot of salted water to a boil (use the reserved lobster cooking liquid in place of up to 1 cup of water for extra flavor). Add 1 tablespoon kosher salt and the pasta. Cook elbow macaroni until just shy of al dente (about 7–8 minutes; check package instructions). Drain, reserving 1/4 cup cooking water, and set pasta aside.

Make roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Whisk in 4 teaspoons flour and cook, whisking constantly, for 1–2 minutes until the mixture is bubble-y and lightly golden but not browned.

Add milk and cream

Slowly pour in 2 cups whole milk and 1/2 cup heavy cream while whisking to avoid lumps. Bring to a gentle simmer, whisking, until the sauce thickens and coats the back of a spoon, about 4–6 minutes.

Season and cheese

Whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, and a pinch (1/8 tsp) of nutmeg. Reduce heat to low and stir in grated cheeses in two additions: first the 1 cup white cheddar until melted and smooth, then 1/2 cup Gruyère and 1/4 cup Parmesan. If the sauce seems too thick, whisk in up to 1/4 cup reserved pasta or lobster cooking water to reach a luxuriously thick but pourable consistency.

Combine pasta, sauce, and lobster

Fold the drained pasta into the warm cheese sauce until fully coated. Gently fold in the chopped lobster meat, reserving the 1/4 cup set aside for garnish. Taste and adjust seasoning with salt and pepper as needed.

Prepare breadcrumb topping

In a small bowl, combine 3/4 cup panko breadcrumbs with 2 tablespoons melted butter, 2 tablespoons snipped chives, and 1/2 teaspoon paprika if using. Toss until crumbs are evenly moistened.

Portion into shells

Preheat the broiler to high (or oven to 400°F / 200°C if you prefer gentler heat). Divide the lobster mac and cheese evenly among the prepared lobster shells (about 1 cup per shell depending on shell size), mounding slightly. Sprinkle the breadcrumb mixture evenly over each portion and top each with a few reserved lobster pieces for presentation.

Bake/grill

Place stuffed shells on the baking sheet and broil 3–4 inches from the heat for 2–4 minutes until breadcrumbs are golden and sauce bubbles. If using oven at 400°F, bake 8–10 minutes until hot and browned on top. Watch carefully to avoid burning.

Remove from oven, let rest 1–2 minutes, then garnish with additional snipped chives and a light squeeze of lemon juice (about 1/2 teaspoon per shell) and serve warm in the shells.