Baked Lobster Mac and Cheese

Get ready to elevate your mac and cheese game with this indulgent Baked Lobster Mac and Cheese recipe. This creamy, luxurious dish combines tender lobster meat with perfectly cooked pasta and a rich, cheesy sauce that’s guaranteed to impress.

Ingredients:

• Main Ingredients:
  • 1 pound elbow macaroni
  • 2 cups cooked lobster meat, roughly chopped
  • 4 cups sharp cheddar cheese, freshly grated
  • 2 cups gruyere cheese, freshly grated
  • 4 cups whole milk
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon nutmeg
• For the Topping:
  • 1 cup panko breadcrumbs
  • 4 tablespoons melted butter
  • 1/4 cup parmesan cheese, grated
  • 2 tablespoons fresh parsley, chopped
• Pro Tips:
  • For best results, grate cheese fresh – pre-shredded cheese contains anti-caking agents that affect melting
  • Substitute gruyere with fontina or gouda if needed
  • Contains shellfish, dairy, and gluten – see variations for dietary modifications

Step-by-Step Instructions:

1. Preheat & Prep (15 minutes)
   • Set oven to 375°F (190°C)
   • Cook macaroni in salted water until just al dente (about 2 minutes less than package instructions)
   • Pro tip: Slightly undercook pasta as it will continue cooking in the oven
2. Make the Cheese Sauce (20 minutes)
   • Melt butter in a large saucepan over medium heat
   • Add flour and whisk constantly for 1-2 minutes until golden (this is your roux)
   • Gradually add milk while whisking to prevent lumps
   • Cook until sauce thickens enough to coat the back of a spoon
   • Remove from heat and stir in cheeses until melted
3. Combine & Assemble (10 minutes)
   • Fold lobster meat and cooked pasta into cheese sauce
   • Transfer to a 9×13 baking dish
   • Mix topping ingredients and sprinkle evenly over the top
4. Bake (25-30 minutes)
   • Bake until golden brown and bubbly
   • Let rest for 10 minutes before serving

Key Details:

🕒 Total Time: 1 hour 15 minutes (Prep: 45 mins | Cook: 30 mins)
🍽️ Servings: 8-10 people
🔥 Calories: ~650 per serving
⚙️ Equipment: 9×13 baking dish, large pot, saucepan, whisk, grater

Pro Tips & Variations:

• Room temperature ingredients create a smoother sauce
• Use fresh lobster when possible, but high-quality frozen works too
• For a lighter version, substitute whole milk with 2% milk
• Add a dash of Old Bay seasoning for extra flavor
• Make it gluten-free by using GF pasta and replacing flour with cornstarch

Storage Instructions:

• Refrigerate leftovers in an airtight container for up to 3 days
• Reheat in the oven at 350°F covered with foil
• Add a splash of milk when reheating to restore creaminess
• Not recommended for freezing due to dairy content

Frequently Asked Questions:

Can I use imitation lobster meat?
While real lobster provides the best flavor, imitation lobster can work in a pinch. The texture will be different, but it’s more budget-friendly.

Why is my sauce grainy?
This usually happens when cheese is added to too-hot milk or the sauce is cooked at too high a temperature. Remove from heat before adding cheese and stir until just melted.

Can I make this ahead of time?
Yes! Assemble up to 24 hours in advance, store covered in the refrigerator, and bake just before serving. Add an extra 10-15 minutes to baking time if cooking from cold.