Five Cheese Lobster Mac Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz elbow macaroni and cook until just shy of al dente (about 1 minute less than package directions). Reserve 1 cup of pasta cooking water, then drain pasta and return to the pot. Toss with 2 tablespoons unsalted butter to prevent sticking and keep warm.

Prepare lobster

If lobster is cold from prior cooking, warm gently: place chopped lobster meat in a small bowl and toss with 1 tablespoon melted butter and 1 teaspoon lemon juice. Keep covered at room temperature. Do not overheat to avoid rubbery texture; it will finish heating in the sauce.

Make a roux

In a medium heavy-bottomed saucepan over medium heat, melt 3 tablespoons unsalted butter. Whisk in 3 tablespoons all-purpose flour and cook, whisking constantly, for 1 to 2 minutes until the mixture is bubbly and pale golden (do not brown).

Add dairy

Gradually whisk in 2 cups whole milk and 1 cup heavy cream in two additions, ensuring a smooth mixture. Increase heat to medium and bring to a gentle simmer, whisking frequently, until sauce thickens and coats the back of a spoon, about 5 minutes.

Incorporate cheeses

Reduce heat to low. Whisk in 3 oz softened cream cheese until fully melted and smooth. Add 1 cup sharp cheddar, 1 cup fontina, 3 oz gruyère, and 1 cup finely grated Parmesan in batches, whisking until each addition melts before adding the next. Keep the sauce on low so it stays glossy and smooth; do not boil once cheese is added.

Season sauce

Stir in 1 teaspoon Dijon mustard, 1 teaspoon freshly ground black pepper, 1 teaspoon ground nutmeg, and 1 teaspoon sea salt. Taste and adjust seasoning as needed. If sauce is too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until desired consistency is achieved for coating the pasta.

Combine pasta and sauce

Add the butter-tossed drained macaroni to the cheese sauce and gently fold to coat. Add the reserved lobster meat and gently fold until evenly distributed. Warm through on low for 1 to 2 minutes so lobster is heated but not overcooked. If needed, loosen with a splash of reserved pasta water.

Prepare topping

In a small bowl, combine 3 tablespoons panko breadcrumbs, 2 tablespoons melted butter, 1 teaspoon lemon zest, 1 tablespoon chopped chives, and 1/2 teaspoon smoked paprika (optional). Toss until breadcrumbs are evenly coated.

Bake or broil (optional)

Preheat broiler to high if broiling or oven to 400°F (200°C) if baking. Transfer mac and cheese to a shallow oven-safe baking dish (about 9x9 or similar). Sprinkle the buttered panko mixture evenly over the top. Broil on the top rack for 1 to 2 minutes until golden and crisp (watch carefully), or bake at 400°F for 8 to 10 minutes until bubbling and golden.

Finish and serve

Remove from oven and let rest 2 minutes. Sprinkle 1 tablespoon chopped parsley and additional lemon zest if desired. Serve hot, family-style, spooning lobster mac into bowls. Offer extra cracked black pepper at the table.