Greg Dupree; Food Styling: Rishon Hanners; Prop Styling: Missie Crawford
Prep Time
15 Mins
Cook Time
50 Mins
8 servings

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.

How to Make It

Step 1

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

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.

Ratings & Reviews

raynickben's Review

January 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's Review

June 20, 2013
I followed this recipe but added a few extra splashes of milk. This is a great recipe!

seaside725's Review

February 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!


December 31, 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.

yanhughes's Review

December 12, 2012

BethBeach's Review

September 07, 2013

kathyr515's Review

February 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!

PBsara's Review

December 03, 2012
My husband and I make this for Christmas every year and we go heavy on the lobster! It is fantastic!!

tipper1042's Review

January 15, 2014

mary327's Review

November 23, 2012