Lobster Mac and Cheese

Lobster Mac and Cheese is a special dish for a special occasion. The flavorful homemade cheese sauce is perfectly seasoned, elevating this dish to entrée status.

The Best Lobster Mac and Cheese Recipe

The seafood lovers in my life always enjoy a different take on their favorites. Whether it’s jumbo lump crab cakes, downhome salmon patties, a low country slow cooker shrimp boil or crab salad. There’s always a season to highlight our favorites.

How to Make the Best Lobster Mac and Cheese Recipe

This lobster macaroni and cheese is a tasty way to add lobster to the menu. While lobster may be a bit of a pricey choice when served alone as an entrée, this mac and cheese stretches it into a generous amount of servings for a group. It does double duty, as it’s also delicious paired with your favorite cut of beef for a fresh take on surf and turf.

• Ingredients you’ll need to make homemade Lobster Mac and Cheese recipe: Cavatappi pasta or twisted macaroni, one pound lobster meat, all purpose flour, butter, seafood seasoning, granulated garlic, salt, black pepper, nutmeg, chive and onion cream cheese, milk, shredded monterey jack cheese and shredded sharp cheddar cheese for the sauce.
• For the crispy topping you’ll need: Butter, Panko breadcrumbs, grated Parmesan cheese, seafood seasoning and chopped parsley for garnishing.
• Please note: The seafood seasoning is a crucial part of the overall flavor of this dish. Use your favorite to season the sauce. I used Seafood Magic. (affiliate)
• Keep in mind, different seasoning blends contain varying amounts of sodium. Adjust the amount of salt to your taste based on the brand you’re using.
• You can fully assemble this lobster mac and cheese one day in advance, cover with plastic wrap and chill in the refrigerator. Allow it to sit at room temperature for 15-20 minutes prior to baking per the recipe until golden and bubbly.
• You could adapt the type of cheese used. Gruyere and Asiago also work well in this dish.
• Store leftover lobster mac and cheese in the refrigerator for up to 2 days. Reheat gently in the microwave.

How to Make your Own Lobster Tail for Macaroni and Cheese

If you’re feeling adventurous and want to make your own lobster tails you can. Lobster can be boiled, steamed, baked or grilled them. You can even smoke them. The easiest way to prepare them for this recipe is to boil them then you’ll be sure to be able to easily remove the lobster from the shell. Once cooked, remove the lobster from the shell, cool and chop for this recipe.

• Thaw frozen lobster tails and skewer them through the middle to prevent them from curling.
• Bring a large deep soup pot of water to a rolling boil. Season with 2-3 tablespoons sea salt.
• Add 2 tablespoons butter per lobster tail.
• Lower heat to medium-high and drop the tails into the water.  Boil for 4-6 minutes depending on the size. (A 6 ounce lobster tail will take around 4-5 minutes)
• Test to be sure they’re done, if they need more time simply drop them back into the boiling water.
• Once cooked, immediately submerge in ice water to stop cooking.
• Serve with melted butter and lemon wedges on the side.

Southern Style Side Dishes to Serve with Lobster Mac and Cheese

As I mentioned earlier, this dish can be enjoyed as an entrée or a side dish, it’s completely up to you. Some entrées and accompaniment recipe you may like to try:

• A colorful Seven Layer Salad will add just the right amount of crunch for this macaroni and cheese.
• Bacon Wrapped Top Sirloin Medallions are a special dish for a special occasion.
• Spinach Salad with Honey Dijon Vinaigrette features toasted pecans, bleu cheese, bacon and fresh Granny Smith apple slices.
• Teriyaki London Broil with Garlic Herb Butter is tender and flavorful.

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Lobster Mac and Cheese

Prep Time25 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Main Course, Side Dish

Cuisine: American

Keyword: lobster-mac-and-cheese, lobster-macaroni-and-cheese, macaroni-and-cheese-recipes

Servings: 10 servings

Calories: 656kcal

Ingredients

• 1 lb cavatappi pasta
• 1 lb cooked lobster meat (If frozen, thawed)
• 1/2 cup butter
• 1/2 cup all purpose flour
• 1 1/2 tsp seafood seasoning i.e. Old Bay or Seafood Magic
• 1 tsp granulated garlic or garlic powder
• 1/2 tsp salt adjust to taste
• 1/4 tsp black pepper adjust to taste
• 1 dash ground nutmeg
• 2 oz chive and onion cream cheese softened
• 5 cups whole milk
• 3 cups shredded sharp cheddar cheese
• 2 cups shredded monterey jack cheese
• Topping:
• 2 Tbsp unsalted butter melted
• 1/2 cup panko breadcrumbs
• 2 Tbsp grated Parmesan cheese
• 1/4 tsp seafood seasoning
• 1 Tbsp chopped fresh Italian parsley

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Instructions

• Preheat oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
• Cook the pasta in salted water per the package directions until al dente. Drain well and set aside.
• Add the cooked pasta and lobster meat to a large mixing bowl. Set aside while you make the sauce.
• Meanwhile: In a medium-size heavy bottomed saucepan melt 1/2 cup butter over medium heat.
• To the melted butter add the flour, seafood seasoning, garlic, salt, black pepper and nutmeg. Mix until the flour has been absorbed by the butter stirring constantly. Gradually whisk in the milk. Whisk constantly to prevent clumping.
• Bring the milk to a boil then immediately lower the heat to low. Simmer for 3-5 minutes gently bubbling stirring occasionally to prevent sticking. (You can add additional 1/2 cup milk if needed to thin.)
• Turn off the heat. Add cream cheese to the sauce. Stir until melted.
• Toss together cheddar and monterey jack. Add 3 cups to sauce. Remove from the heat, stirring until melted. Pour cheese sauce over cavatappi and lobster, and mix until fully coated and the lobster is evenly distributed.
• Pour 1/2 macaroni into baking dish. Sprinkle with 1 cup shredded cheese combo. Repeat with macaroni then top with the final 1 cup shredded cheese.
• Topping: Melt the remaining 2 Tbsp of butter in a small microwave safe bowl.. Mix with panko bread crumbs, Parmesan cheese, and 1/4 tsp seafood seasoning. (Add more or less to your taste) Sprinkle on top.
• Place into the oven and bake for 35-40 minutes or until the top is golden and and the edges are bubbly.
• Garnish with chopped parsley just before serving.

Notes

Please note: Each brand of seafood seasoning contains differing amounts of sodium. Adjust the amount of salt in this recipe based on the type of seafood seasoning used.

To make your own lobster for this recipe: Once cooked and cooled remove the lobster from the shell and chop for this recipe.

• Thaw frozen lobster tails and skewer them through the middle to prevent them from curling.
• Bring a large deep soup pot of water to a rolling boil. Season with 2-3 tablespoons sea salt.
• Add 2 tablespoons butter per lobster tail. 
• Lower heat to medium-high and drop the tails into the water.  Boil for 4-6 minutes depending on the size. (A 6 ounce lobster tail will take around 5 minutes)
• Test to be sure they're done, if they need more time simply drop them back into the boiling water. 
• Once cooked, immediately submerge in ice water to stop cooking. 
• Serve with melted butter and lemon wedges on the side. 

Nutrition

Serving: 1serving | Calories: 656kcal | Carbohydrates: 48g | Protein: 33g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 841mg | Potassium: 431mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1172IU | Vitamin C: 1mg | Calcium: 631mg | Iron: 2mg

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