Lobster Mac and Cheese is a special dish for a special occasion. The flavorful homemade cheese sauce is perfectly seasoned, elevating this dish to entree status.
Lobster Mac and Cheese
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.
Lobster Macaroni and Cheese
While lobster may be a bit of a pricey choice when served alone as an entree, 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.
- 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 various amount of sodium. Adjust to your taste, according to the brand used.
- You can fully assemble this mac and cheese in advance, cover and chill. Allow to sit at room temperature for 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.
Dishes to Serve with Lobster Mac
As I mentioned earlier, this dish can be enjoyed as an entree or a side dish, it’s completely up to you. Some entrees and accompaniments you may like:
- Seven Layer Salad
- Bacon Wrapped Top Sirloin Medallions
- Spinach Salad with Honey Dijon Vinaigrette
- Teriyaki London Broil with Garlic Herb Butter
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Helpful Kitchen Items:
Lobster Mac and Cheese
- 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
- 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
- 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.