Lobster mac and cheese is an indulgent twist on the classic comfort food, combining the creamy richness of macaroni and cheese with the luxurious flavor of succulent lobster. This decadent dish is a perfect blend of creamy, melted cheese, tender pasta, and sweet lobster meat, offering a combination of textures and flavors that elevate the beloved comfort food. The cheese sauce is typically made with a blend of sharp cheddar and Gruyère or fontina, creating a creamy, velvety base that coats the pasta perfectly. The addition of lobster, often freshly cooked and either chopped or left in large chunks, infuses the dish with a sweet, briny flavor that complements the rich cheese sauce.
The preparation of lobster mac and cheese begins with the lobster, which can be boiled or roasted to bring out its natural sweetness. The pasta, usually elbow macaroni or cavatappi, is cooked al dente before being tossed in the luscious cheese sauce. Some variations of the dish include a crunchy topping made from breadcrumbs, often toasted in butter to add a slight crispiness that contrasts beautifully with the smooth, cheesy pasta. The dish is typically finished with a sprinkle of fresh herbs, like parsley or chives, for a burst of color and added freshness. Whether baked until golden and bubbling or served fresh from the stovetop, lobster mac and cheese is a rich and satisfying dish that feels special enough for a celebration yet comforting enough for a cozy night in. It’s the ultimate fusion of seafood elegance and homey indulgence, making it a crowd-pleaser for any occasion.
Lobster Mac and Cheese
Equipment
- Casserole Dish
Ingredients
- 1 tbsp Kosher Salt
- 3 tbsp Vegetable Oil
- 1 lbs Elbow Macaroni
- 1 qt Milk
- 8 tbsp Unsalted Butter (1 stick)
- ½ Cup All-Purpose Flour
- ½ tsp Freshly Ground Black Pepper
- 12 oz Gruyere Cheese, grated (4 cups)
- 1½ lbs Cooked Lobster Meat
- 1½ Cups Fresh White Bread Crumbs (5 slices, crusts removed)
Instructions
- Preheat the oven to 375 degrees F.
- Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
- Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
- Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Lobster Mac and Cheese
Equipment
- Casserole Dish
Ingredients
- 1 tbsp Kosher Salt
- 3 tbsp Vegetable Oil
- 1 lbs Elbow Macaroni
- 1 qt Milk
- 8 tbsp Unsalted Butter (1 stick)
- ½ Cup All-Purpose Flour
- ½ tsp Freshly Ground Black Pepper
- 12 oz Gruyere Cheese, grated (4 cups)
- 1½ lbs Cooked Lobster Meat
- 1½ Cups Fresh White Bread Crumbs (5 slices, crusts removed)
Instructions
- Preheat the oven to 375 degrees F.
- Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
- Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
- Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
