Lobster Mac And Cheese Recipe
Orecchiette pasta in a creamy white cheese sauce with juicy chunks of lobster.
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Ingredients
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Pasta & Lobster
Cheese Sauce
Topping & Finish
Method
Pasta & Lobster
Cook pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 1 lb orecchiette and cook until just shy of al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.
Prepare lobster
If lobster is raw, poach or steam until cooked through, then cool slightly and chop into roughly 1-inch chunks to yield about 1 lb meat. If using pre-cooked lobster, gently cut into large bite-sized pieces. Season lobster lightly with 1/2 tsp kosher salt and 1/2 tsp black pepper. Keep refrigerated until sauce is ready; you'll fold it in at the end to avoid overcooking.
Cheese Sauce
Sauté aromatics
In a heavy 4–5 quart saucepan over medium heat, melt 4 tablespoons unsalted butter. Add 1 large minced shallot and 2 minced garlic cloves. Sauté until softened and fragrant, about 2–3 minutes, without browning.
Deglaze & make roux
Add 1 tablespoon all-purpose flour and cook, stirring, 1 minute to remove raw flour taste. Pour in 1 tablespoon dry white wine and stir to deglaze, scraping any bits from the pan.
Build sauce
Gradually whisk in 2 cups whole milk and 1 cup heavy cream until smooth. Increase heat to medium-high and bring just to a gentle simmer, whisking frequently so the sauce thickens slightly, about 4–6 minutes. Reduce heat to low.
Flavor & cheese
Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, a pinch of freshly grated nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon white pepper (if using). Remove the pan from heat and stir in 1 cup grated Gruyère, 1 cup sharp cheddar, and 1 tablespoon finely grated Parmesan in small handfuls, stirring until fully melted and the sauce is smooth and glossy. If sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
Assembly & Baking
Combine pasta and sauce
Return the drained orecchiette to the pot (or a large mixing bowl) and pour about two-thirds of the cheese sauce over the pasta. Gently fold to coat, adding a few tablespoons of reserved pasta water if needed to loosen. Fold in the lobster chunks gently so they remain in large pieces. Taste and adjust seasoning with additional salt and pepper if needed.
Prepare topping
In a small bowl, combine 3/4 cup panko breadcrumbs, 2 tablespoons melted butter, 1 teaspoon lemon zest, 2 tablespoons chopped parsley, 2 tablespoons grated Parmesan, and 1/4 teaspoon smoked paprika (if using). Toss until crumbs are evenly moistened.
Bake
Preheat oven to 375°F (190°C). Transfer the pasta mixture to a shallow 9x13 (or similar) baking dish, smoothing the top. Spoon the remaining cheese sauce over any dry spots. Evenly sprinkle the panko topping over the mac. Bake until bubbling and the topping is golden brown, about 18–22 minutes. If you want an extra-browned top, run under a broiler for 1–2 minutes while watching closely.