Sunday, November 8, 2020

Lobster Mac and Cheese + Video

Lobster mac and cheese is an indulgent cheesy pasta, with tender seafood and a golden brown topping. Make this comfort food meal tonight!

title text (pictured in a glass bowl): Lobster Mac and Cheese
Elevate your favorite comfort food meal by adding seafood!

Although this dish has become famous in fine dining restaurants, it’s easy enough to make at home even on the busiest weeknights.

For another cheesy pasta recipe, try my One-Pot American Goulash. It’s hearty, delicious, and ready in just 30 minutes!

Jack Daniel’s Bacon Mac and Cheese has a delicious smoky flavor and an extra kick from the whiskey.

If you prefer something a little lighter, make my Cheesy Chicken Pasta recipe. It’s bursting with Italian flavors and is another easy one pot meal.

lobster mac and cheese ingredients

Tips For Making Lobster Mac and Cheese

  • Always Salt Your Pasta Water: Bring the water to a boil first, then add the salt. Once it comes back to a boil, add the pasta. The standard rule is that your pasta water should taste like the ocean; this way, the noodles are well seasoned, flavorful, and less likely to stick together.
  • Shred Cheese By Hand: While pre-bagged shreds are certainly more convenient, they just don’t melt the same way. Guarantee a perfectly smooth sauce and a richer flavor by shredding fresh blocks of cheese yourself.
  • Warm The Half & Half: It’s always a good idea to use room temperature dairy, otherwise it may cause clumping when mixed into a warm sauce. At the very least, measure it out and let it sit on the while you start everything else to remove the chill.
  • Use Up Leftovers: Seafood mac and cheese is a great way to use any lobster tail meat from a previous meal. Plus, it cuts down on prep time since the meat is already cooked!
cheese sauce in pot

Kitchen tools needed for lobster mac n cheese
  • 9x13 Baking Dish - This set is one of my favorites! The 9x13 is perfect for casseroles and the smaller size is awesome for making half a casserole recipe.
  • Box Grater - As much as I love buying shredded cheese because I'm lazy, freshly grated cheese melts down so much better and creates a smoother recipe.
  • Large Heavy Bottomed Pot - For cooking the macaroni
  • Heavy Bottom Skillet - To help the sauce cook evenly, a wide skillet works best.
lobster mac and cheese in pot

Recipe Notes + FAQ

Storage and Reheating
Cover tightly with foil or transfer to a container with a lid and refrigerate for up 3 to 4 days.

For best results, warm in the oven for about 20 minutes at 300°F or until warmed through. You could try it in the microwave but do so in bursts so the meat stays tender.

I don’t recommend freezing seafood mac and cheese for two reasons. First, dairy tends to curdle and separate when frozen, thawed, and reheated. 
Second, the lobster would likely become tough and rubbery, and nobody likes that!
casserole with seafood mac and cheese

Can I use different cheeses for the sauce?

Sure! Make sure to use varieties that melt well so the sauce stays nice and smooth.

It’s often recommended to use a blend of young cheese and aged cheese for the right balance of creaminess and flavor. Any of these would taste great:
  • Sharp or medium cheddar
  • Monterey Jack
  • Fontina
  • Parmesan
  • Mozzarella
lobster mac and cheese in casserole dish

Will this cheesy pasta recipe work with different noodles?

Because of the addition of seafood, make sure to use something with bends and twists so you get a little bit of everything in each bite.

Cavatappi is another popular choice, or try pipe rigate which is basically extra-large macaroni with ridges on the outside.

spoonful of lobster mac and cheese


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lobster mac and cheese in glass bowl

Cheesy Pasta Recipe Video

To see us make the recipe from start to finish, watch the video at the top of this post.

Yield: 16
Author: Donna Elick
Lobster Mac and Cheese

Lobster Mac and Cheese

Lobster mac and cheese is an indulgent cheesy pasta, with tender seafood and a golden brown topping. Make this comfort food meal tonight!
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min


  • 16 ounces dry elbow pasta
  • 7 tablespoons unsalted butter, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Pinch of cayenne pepper
  • 1/4 cup all-purpose flour
  • 4 cups half and half
  • 4 cups shredded gruyere cheese, divided
  • 2 cups shredded white cheddar cheese, divided
  • 24 ounces cooked lobster (6 4 ounce lobster tails)
  • 3/4 cup panko breadcrumbs
  • 1 tablespoon fresh parsley, chopped fine, optional


  1. Preheat the oven to 400°F. Grease a 9x13 inch baking dish with cooking spray and set aside. Cook the noodles per the directions on the back of the box and drain well, set aside.
  2. In a heavy bottom skillet over medium-low heat, add 4 tablespoons of the butter and melt. Add the garlic powder, onion powder, salt, pepper, cayenne, and flour to the pan and whisk to mix into the butter. Cook for two minutes, whisking occasionally. Slowly add the half and half to the pan whisking constantly to avoid lumps. Bring to a simmer to thicken. Take off the heat and add 3 cups of the gruyere cheese and 1 cup of the white cheddar cheese, whisk to combine and melt the cheese into the sauce.
  3. Chop up the lobster so there is a mix of smaller and larger bite-sized pieces throughout. Mix the cheese sauce with the noodles and lobster and pour everything into the baking dish. I like to make sure a few pieces of the lobster is sticking up on top of the dish for a pretty presentation. Smooth out the top so it cooks evenly.
  4. Add the remaining cheeses on top of the casserole.
  5. Melt the remaining butter in a microwave-safe dish by microwaving in 15-second intervals until melted. In a medium-sized bowl add the breadcrumbs and melted butter, stir to combine. Sprinkle the breadcrumbs on top of the casserole. Bake 20-25 minutes until golden brown and bubbly. Serve with a parsley garnish, optional.

collage photo: Lobster Mac and Cheese

Originally published November 2020

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1 comment:

  1. I don't have half and half. Could I mix milk and sour cream as a substitute?


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