Lobster Mac and Cheese

Name: Lobster Mac and Cheese
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 16 ounces corkscrew pasta; 6 tablespoons melted butter, divided; 2 large garlic cloves, minced; ½ cup finely chopped red onion; ¼ cup all-purpose flour; 3 cups whole milk, at room temperature; 1 ½ cups (6 ounces) grated sharp Cheddar cheese; 1 ½ cups (6 ounces) grated Gruyère cheese; 1 tablespoon Dijon mustard; ½ cup minced fresh chives; ⅛ teaspoon cayenne pepper; ½ teaspoon salt, divided; ½ teaspoon freshly ground black pepper, divided; 1 pound coarsely chopped cooked lobster meat; 2 cups oyster crackers, crushed

13 Ratings
9 Reviews

This lobster mac and cheese recipe debunks the myth that seafood and cheese don't belong together—in fact, they're absolutely delicious. Sweet, fresh lobster meat marries well with the zesty Cheddar and mellow Gruyère, while the subtle heat of Dijon mustard and cayenne pepper cut through the richness of the dish. Any pasta shape works here, but corkscrews are our favorite for holding the warm, velvety sauce inside. Between the tender, cheesy noodles and the crisp, buttery crumb topping, this lobster mac and cheese recipe offers the flavors and textures of the perfect comfort food.

Recipe by Coastal Living October 2010

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Credit: Greg Dupree; Food Styling: Rishon Hanners; Prop Styling: Missie Crawford

Recipe Summary

prep:

15 mins

cook:

50 mins

total:

1 hr 5 mins

Yield:

8 servings

Directions

Step 1
Cook pasta until al dente according to package directions. Drain, rinse with cold water, and drain again.

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Step 2
Place 4 tablespoons melted butter in a saucepot over medium-low heat. Add garlic and onion; cook 5 minutes or until onion is softened. Whisk in flour; cook 1 minute. Pour in milk; bring mixture to a boil over medium-high heat, whisking frequently. Reduce heat to medium-low, and simmer 3 minutes or until sauce is smooth and thickened.
Step 3
Remove from heat, and whisk in cheeses and next 3 ingredients. Stir in 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper. Fold in pasta and lobster. Pour into a greased 3-quart baking dish.
Step 4
Combine crushed crackers and remaining 2 tablespoons melted butter. Stir in remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper. Sprinkle over casserole. Bake at 375° for 30 minutes or until crust is crisp and sauce bubbles. Let stand 5 minutes before serving.

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MyRecipes Member

12/31/2021

I sautéed the lobster in garlic and butter before adding it to the sauce it adds additional moisture to the sauce so no extra milk needed - used Gruyère and Sharp White Vermont Cheddar - perfect! Oh and used 2 lbs fresh lobster meat

BarbaraMeyer

12/30/2018

I made this on the fly - used Havarti instead of Gruyere and I actually believe the milder flavor was more delicious with the delicate lobster than the Gruyere might have been. I toasted the oyster crackers with the butter and spread it over the top of the casserole and really didn’t need to bake it, unless you want to heat it up again.

Chefmel

05/01/2016

Great recipe....I added about 1/2 cup more milk,and I used more lobster....but besides that the taste is spot on....

kare1kare

01/03/2016

Came out amazing. Did not use onion or chives and it was perfect.

raynickben

01/23/2014

This is truly excellent. I made it exactly as written but I did have to add another 3/4 cup of whole milk at the end for a more velvety sauce. I used 3 frozen lobster tails that I thawed and then steamed. It was the perfect amount of lobster for us but if you desire lobster in every bite I recommend using 4 or even 5 tails.

KJULIEN

06/20/2013

I followed this recipe but added a few extra splashes of milk. This is a great recipe!

seaside725

02/07/2013

I thought this was a really good mac & cheese, probably one of the best that I have had. I just thought it was a bit too dry, so I would use more milk the next time I make it. Other then that it was great!

PBsara

12/03/2012

My husband and I make this for Christmas every year and we go heavy on the lobster! It is fantastic!!

kathyr515

02/01/2011

Made it without the Lobster meat, used Monteray Jack cheese instead of Guryere. So delicious can't wait to try it again with lobster and Guryere!

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Lobster Mac and Cheese

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Recipe Summary

Ingredients

Directions

Reviews (9)

All Reviews for Lobster Mac and Cheese