Lobster Mac Recipe

Bring 4 cups water and 1 tablespoon kosher salt to a rolling boil in a medium pot. Add 1 cup elbow macaroni and cook until al dente (about 7–8 minutes) according to package directions. Drain, reserve 1/4 cup pasta cooking water, and set pasta aside.

If using refrigerated cooked lobster meat, pat dry and chop into bite-size pieces to measure 1 cup. In a small skillet over low heat, melt 1 tablespoon unsalted butter. Add lobster, 1 teaspoon lemon juice, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Warm gently for 1–2 minutes—do not overcook. Remove from heat and set aside.

Make roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until it bubbles and turns slightly golden (this cooks raw flour taste).

Add liquids

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, a little at a time to avoid lumps. Bring mixture to a gentle simmer while whisking; the sauce will thicken in 3–5 minutes.

Season and finish

Lower heat to medium-low. Whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper and a pinch of cayenne if using. Remove pan from heat and stir in 1 cup grated sharp cheddar, 1/2 cup grated Gruyère, and 1/4 cup grated Parmesan in batches, stirring until fully melted and smooth. If sauce is too thick, whisk in up to the reserved 1/4 cup pasta cooking water a tablespoon at a time to reach a creamy consistency.

Return the drained pasta to the empty pasta pot or a mixing bowl. Pour the cheese sauce over the pasta and fold gently to coat. Add the warmed lobster and any butter/lemon juices from the lobster step; fold to combine. Taste and adjust seasoning with salt and pepper if needed.

Preheat oven to 375°F (190°C). In a small bowl combine 1/2 cup panko, 1 tablespoon melted butter, 1 teaspoon chopped parsley, and 1 tablespoon grated Parmesan. Toss to coat. Transfer the lobster mac mixture to a lightly buttered 1-quart baking dish. Sprinkle the panko mixture evenly over the top.

Bake uncovered for 12–15 minutes until sauce is bubbling and topping is golden brown. For an extra golden top, broil on high for 1–2 minutes—watch carefully to prevent burning.

Remove from oven and let rest 3–5 minutes. Sprinkle with 1 tablespoon chopped chives or parsley. Serve with lemon wedges alongside for squeezing over individual portions.