Lobster Mac Au Gratin Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the macaroni and cook until just shy of al dente (about 1 minute less than package instructions). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

If using raw lobster tails: poach or steam until just cooked through (internal temperature ~135–140°F), remove meat from shells, cool slightly and chop into bite-size pieces. If using pre-cooked lobster: ensure it is chilled, pat dry and chop.

Season chopped lobster with 1/2 tsp kosher salt and 1/4 tsp black pepper. Set aside.

Make a roux

In a medium heavy saucepan over medium heat, melt 4 tbsp unsalted butter. Add 4 tbsp all-purpose flour and whisk continuously for 1.5–2 minutes until the mixture bubbles and loses its raw flour taste but does not brown.

Slowly whisk in 2 cups whole milk and 1 cup heavy cream in a steady stream to avoid lumps. Increase heat slightly and bring the mixture to a gentle simmer, whisking often, until it thickens to a creamy, coat-the-spoon consistency (about 4–6 minutes).

Reduce heat to low. Whisk in 2 oz softened cream cheese until fully incorporated. Add 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/8 tsp freshly grated nutmeg, and the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Add cheeses

Remove the sauce from direct heat. Gradually whisk in 10 oz grated Gouda a handful at a time until smooth. Stir in 1/2 cup grated Parmesan. If the sauce is too thick, whisk in up to 1/2 cup of reserved pasta water (or additional milk) to reach a velvety pourable consistency. Stir in 2 tbsp finely snipped chives.

Preheat oven to 400°F (200°C). Butter a 9x13-inch baking dish or an equivalent ovenproof gratin dish.

Combine the drained pasta and chopped lobster in a large mixing bowl. Pour the warm Gouda sauce over the pasta and lobster and gently fold to coat evenly. If the mixture seems dry, add a splash of reserved pasta water. Taste and adjust salt and pepper if necessary.

Transfer the mac and lobster mixture to the prepared baking dish, spreading it into an even layer.

Prepare topping

In a small bowl, stir together 1 cup panko breadcrumbs, 3 tbsp melted butter, 1/2 cup shredded Gouda, 1/4 tsp fine sea salt, and 1 tbsp thinly sliced chives until evenly moistened.

Evenly sprinkle the panko-Gouda topping over the mac and lobster.

Bake in the preheated oven until bubbly and the topping is golden brown, about 18–22 minutes. For extra color, broil 1–2 minutes watching carefully to avoid burning.

Remove from oven and let rest 5 minutes to set. Garnish with additional snipped chives before serving.