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Lobster Mac & Cheese

3.09 avg. rating (62% score) - 76 votes

Lobster Mac & Cheese

This recipe for Lobster Mac & Cheese is so good that it beat out Bobby Flay’s version in a 2010 episode of Throwdown!

Total Time: 45
Yield: 6 servings

For the pasta:

Ingredients

  • 1 pound shaped pasta, such as elbows or shells
  • 8 tablespoons salted butter, divided
  • 1 small yellow onion, diced
  • 1 garlic clove, minced
  • 5 tablespoons all-purpose flour
  • 2 cups light cream
  • 2 cups shredded Gruyere cheese
  • 3 cups shredded cheddar cheese
  • 1/2 cup grated Romano cheese
  • Kosher or sea salt and freshly ground black pepper to taste
  • 8 ounces cooked lobster meat (from about two 1-1/2-pound lobsters), cut into bite-size pieces

Instructions

Cook pasta according to package instructions. Drain in a colander, set into the sink, and rinse with cold water to cool. Set aside.

Preheat oven to 350°. Melt 3 tablespoons butter in a medium-size saucepan over medium heat. Stir in onion and garlic; cook until onion has softened and turned translucent, about 5 minutes. Transfer to a bowl and set aside.
Melt remaining 5 tablespoons butter in the saucepan. Whisk in flour and stir until mixture is light golden-brown and glossy, 8 to 10 minutes. Gradually whisk cream into flour mixture, increase heat to medium-high, and bring to a simmer. Once simmering, reduce heat to medium-low; cook, stirring, until mixture is thick, creamy, and smooth, 10 to 15 minutes.

Stir onion/garlic mixture and cheeses into cream mixture until melted and smooth. Season to taste with salt and pepper; then gently stir in lobster and reserved pasta. Pour mixture into a 4-quart casserole and smooth the top.

Next, make the topping: In a small saucepan over medium heat, melt 2 tablespoons butter. Add breadcrumbs and parsley; cook, stirring , until lightly toasted. Sprinkle evenly over casserole.

Bake in preheated oven until sauce is bubbly and the top is golden-brown, 10 to 12 minutes.

For the topping:

Ingredients

  • 2 tablespoons salted butter
  • 3/4 cup panko breadcrumbs
  • 1 teaspoon chopped fresh parsley

Instructions

Next, make the topping: In a small saucepan over medium heat, melt 2 tablespoons butter. Add breadcrumbs and parsley; cook, stirring, until lightly toasted. Sprinkle evenly over casserole.

Bake in preheated oven until sauce is bubbly and the top is golden-brown, 10 to 12 minutes.
Comments
  • Hi Carol. The lobster mac & cheese can be made a day ahead and kept in the refrigerator, covered, until you’re ready to eat. Just be sure to add a little more time in the oven to make up for the chill. We hope that you and your guests enjoy it!

    Reply
  • Good afternoon,

    I am going to make your recipe for Lobster mac and cheese this weekend. I will be serving it
    to guests, and would like to prepare it before they get here. Would it ruin it if I assemble it and put it in
    the refrigerator until they arrive and bake it when we are ready to have dinner?

    Thank you,
    Carol

    Reply

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