Lobster Mac Recipe

Warm and season lobster

If lobster is cold from fridge, gently warm in a bowl over a pot of simmering water for 2–3 minutes or briefly microwave (10–15 seconds) to take chill off. Toss lobster chunks with 1 tablespoon melted butter, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Set aside.

Bring 4 cups water to a rolling boil with 1 tablespoon salt. Add 3 cups pasta and cook until al dente (follow package for time, usually 7–9 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and return to the pot off heat.

In a medium saucepan over medium heat, melt 3 tablespoons butter. Whisk in 3 tablespoons flour and cook 1–2 minutes until the roux smells lightly nutty and begins to bubble but does not brown.

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

Reduce heat to low and whisk in 3/4 cup grated Gruyère, 1/2 cup sharp cheddar and 1/4 cup grated Parmesan until melted and smooth. Stir in 1/2 teaspoon Dijon mustard, 1/4 teaspoon Worcestershire sauce, 1/8 teaspoon grated nutmeg, 1/2 teaspoon salt and 1/4 teaspoon black pepper. If sauce is too thick, whisk in up to 1/4–1/2 cup reserved pasta water to reach a creamy pouring consistency.

Taste and adjust seasoning. Keep sauce warm on lowest heat while preparing remaining components.

While sauce is thickening, heat 1 teaspoon olive oil in a small skillet over medium heat. Add 1/2 cup finely diced fennel and 1 minced jalapeño and sauté 2–3 minutes until softened but not browned.

Remove from heat, stir in 1/2 cup seeded and diced tomato, 2 tablespoons chopped parsley, 1 tablespoon chopped chives, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Set aside to cool slightly.

Preheat oven to 375°F (190°C). Combine the drained pasta, warm 3-cheese mornay sauce and sautéed vegetable mixture in the pasta pot. Fold gently to coat. If needed, add a splash of reserved pasta water to loosen the mixture.

Fold in the seasoned lobster meat, reserving a few chunks to place on top for presentation. Transfer mixture to a buttered 9-inch (or equivalent) shallow baking dish, smoothing the top.

In a small bowl, combine 3/4 cup breadcrumbs, 2 tablespoons melted butter, 2 tablespoons grated Parmesan, 1 tablespoon chopped parsley, 1/2 teaspoon lemon zest and 1/8 teaspoon smoked paprika (if using). Stir until crumbs are evenly moistened.

Sprinkle breadcrumb mixture evenly over the pasta. Place reserved lobster chunks on top. Bake in the preheated 375°F oven for 15–18 minutes until bubbling and the topping is golden. For extra browning, run under broiler 1–2 minutes, watching closely.

Remove from oven and let rest 5 minutes. Finish with additional chopped chives or parsley and a light squeeze of lemon if desired. Serve hot.