Lobster Mac and Cheese
Lobster Mac and Cheese Recipe – Rich, creamy cheese sauce smothering the classic macaroni with chunks of delectable lobster doesn’t get any better. Both elegant and comforting, it’s perfect for a fancy date night or simply as a treat to make an ordinary day feel extra special!
I’m still processing all the glowing feedback from my Southern baked mac and cheese recipe. At one point, the heavy traffic even caused the site to crash, and honestly, I couldn’t be more ecstatic. So I’ve decided to do an indulgent spin on mac and cheese with lobster for a more bougie and filling meal.
Content…What Makes It Special |
What Makes Lobster Mac and Cheese Special?
Ok, so you’ll spend more on fresh lobster tails than you would, say, on a bag of frozen shrimp, but let me tell you, it’s worth the splurge. With a richer, sweeter, and less “fishy” flavor than crab meat, you’ll quickly see what the hype is about. Feeling like a high-end chef when your family raves about the results is so worth it. 👩🏽🍳
How to Make Lobster Mac and Cheese
Cook the Lobster
- Boil Water – Bring a large pot of water to a boil. You’ll want enough to cover the lobster with 3-4 inches.
- Add Lobster – Gently add lobsters to the boiling water headfirst. Cover the pot with a tight-fitting cover, return to a boil as quickly as possible, and start the timer. It should take 7-8 minutes for a 1½-pound lobster. NOTE: Add 2-3 minutes per pound for each additional pound for extra-large lobsters.
- Drain and shock lobsters in cold water.
- Extract Meat – Carefully remove the lobster from the pot with tongs. Place it on a board or a working surface. Carefully crack the lobster’s claw without tearing the meat, then remove the meat. A rolling pin, mallet, or lobster cracker can all break it open.
- Cook pasta al dente according to package instructions and drain.
Make the Mac and Cheese
- The Roux – Add butter to the skillet, and whisk the flour in as soon as the butter melts. Continue whisking until flour is thoroughly mixed with butter, then cook for about a minute to eliminate the raw flour taste.
- Add the Liquids – Slowly add evaporated milk while whisking, followed by the half-and-half so no lumps form. Simmer for about 3-5 minutes until the mixture thickens slightly.
- Season with onion and garlic powder, Creole seasoning, and cayenne pepper to taste.
- Cook – Bring to a simmer and simmer gently for about 2 minutes.
- Cheese – Stir in the cheeses (reserve ½ cup or more as a topping) and continue stirring until everything melts and the sauce becomes smooth. Adjust salt and pepper to taste.
- Assemble -Add the pasta and lobster to the pan with the cheese sauce and stir to evenly incorporate. Spread the remaining lobster on top.
- Bake – Transfer the pasta mixture from the pan into a lightly greased 2-quart baking dish. Then, top with the remaining cheese. Bake in a preheated oven at 375℉/190℃ for 20 minutes or until golden and bubbly.
- Serve – Optionally top with freshly grated parmesan cheese. Let it rest for 5-10 minutes so the cheese firms up and serve.
Tips and Tricks
- If you can’t find fresh lobster or don’t want to send a live lobster into a pot of boiling water at home, Costco and some other grocery stores carry prepackaged frozen lobster meat in the freezer section. Some supermarkets will steam lobsters for a small fee or even for free. Just ask your local seafood counter.
- Salted or unsalted butter works for this recipe. If you use salted butter, though, adjust how much salt you add along the way so as not to overdo it.
- Don’t have a can of evaporated milk in your pantry? Don’t sweat it because you can make your own evaporated milk at home, and it’s actually super easy.
Make-Ahead and Leftovers
You can totally make this recipe ahead, so you always have a fancy dish up your sleeve, ready when you need it. Skip the baking part and store the dish in the fridge or freezer. Thaw (if required) and bake when ready to serve.
Though I seriously doubt you will have any leftovers, 😆 if you happen to have any, you can store them in an airtight container. Leftover lobster mac and cheese will stay good in the fridge for about three days, and it can last up to two months in the freezer.
There are a few ways to reheat this dish. You can put it in a greased baking dish, cover it with aluminum foil, then reheat it in a 350℉/175℃ oven for 20-30 minutes. You could also microwave or reheat it on the stovetop on medium-low heat. In any case, add one tablespoon of milk for every cup of mac and cheese you’re reheating to avoid dry pasta.
What to Serve With Lobster Mac and Cheese
Serve this rich and delicious baked mac and cheese with equally comforting dishes like potato croquettes or collard greens. This dish also goes great with a refreshing tossed or Greek salad for an elegant side.
More Comforting Southern Recipes to Try
- Smoked Pork Belly
- Cajun Shrimp Boil
- Shrimp Etouffee
- Southern Chocolate Gravy and Biscuits
- Seafood Gumbo
By Imma
Watch How to Make It
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This blog post was first published in February 2019 and has been updated with additional information and a video
Lobster Mac and Cheese
Ingredients
- 8 ounces (250g) uncooked macaroni (or more if desired)
- 3 tablespoons (60g) unsalted butter
- 2 tablespoons (16g) flour
- 1 12-ounce can (355ml) evaporated milk
- ¾ cup (177ml) half and half (or replace with milk)
- ½-1 tablespoon (3-7g) onion powder
- 2 teaspoons (6-7g) garlic powder
- ½-1 teaspoon (2-5g) Creole seasoning
- ¼ teaspoon (<1g) cayenne pepper
- ½ cup (50g) mozzarella cheese, grated
- ½ cup (50g) sharp cheddar cheese, grated
- ½ cup (50g) jack cheese, grated
- salt and pepper to taste
- ½ pound (225g) cooked lobster meat
Instructions
Prepare the Lobster
- Add water to a large pot about 3-4 inches deep, enough to cover the whole lobster. Then, bring a pot of water to a rolling boil (water boiled rapidly with loads of bubbling).
- Gently add lobsters to the boiling water headfirst. Cover the pot with a tight-fitting cover, return to a boil as quickly as possible, and start the timer. It should take 7-8 minutes for a 1½-pound lobster.NOTE: Add 2-3 minutes per pound for each additional pound for extra-large lobsters.
- Drain and shock the lobster under cold water.
- Carefully remove the lobster from the pot; tongs work great for this. Place it on a board or a working surface.
- Carefully crack the lobster's claw without tearing the meat, then remove the meat. A rolling pin, mallet, or lobster cracker all work to break it open. Cut the tail open and remove the meat.
The Mac and Cheese
- Cook pasta al dente according to package instructions and drain.
- Add butter to the skillet, and as soon as butter melts, whisk in flour. Continue whisking until flour is thoroughly mixed with butter, then cook for about a minute to eliminate the flour taste.
- Slowly add evaporated milk a little at a time, followed by the half and half; you don't want the mixture to form lumps. Simmer for 3-5 minutes until the mixture thickens slightly.
- Add seasonings, onion and garlic powder, Creole seasoning, and cayenne pepper.
- Bring to a simmer and let it simmer gently for about 2 minutes.
- Stir in the cheeses (reserve ½ cup for the topping) and continue stirring until everything's melted and evenly combined and smooth. Adjust salt and pepper to taste.
- Add the pasta and lobster to the pan with the cheese sauce and stir to incorporate evenly. Spread some lobster on top.
- Transfer the pasta mixture from the pan into a lightly greased 2-quart baking dish. Then top with the remaining cheese.
- Bake at 375℉/190℃ for about 20 minutes or until golden and bubbly.
Tips & Notes:
- If you don’t have access to fresh lobster or don’t want to send a live lobster into a pot of boiling water at home, Costco and some other grocery stores carry prepackaged frozen lobster meat in the freezer section. It’ll save you time, but let’s be real: nothing beats that fresh, juicy taste of fresh seafood. Some supermarkets will even steam lobsters for a small fee or even free. Just ask your local seafood counter.
- Sharp cheddar cheese, mozzarella, and jack cheese are my top faves. Or you can also use pepper jack, Gouda, Fontina, and Gruyere.
- If you use salted butter, adjust how much salt you add along the way to avoid overdoing it.
- Don’t have evaporated milk in your pantry? Don’t sweat it because you can make your own evaporated milk at home, and it’s super easy.
- Please don’t use pre-shredded bagged cheese; it is drier and doesn’t melt as smoothly. Shredding blocks of cheese is much better.
- Reheat in the microwave if there are any leftovers. Stir in a splash of milk for moisture.
- Don’t cover baked mac and cheese with foil as it would steam on the inside, preventing that slightly crusty golden bubbly top. The melted cheese also sticks to the foil.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
I love this recipe i have made it too many times to count at this point! everyone loves it. However, i did have a question. I usually use a 16 oz box of noodles, would i just double every other ingredient or certain ones i shouldn’t like the milk,flour, butter for example?
Lovely! Double everything except the cook time :).
8 oz of pasta seems WAY to little…. is that right?
Yes it is. You may add more
Your recipe says milk but then later on says half and half which one should I use?
Either works just fine .
What is the best way to cook the lobster for the lobster Mac & Cheese???
I lightly sauté it for a few minutes, until lightly pink.
The ingredient that say 1/2-1 tsp. What exactly is that measurement. 1 teaspoon, 1/2 teaspoon, or 1 1/2 teaspoon?
It’s a matter of preference- I usually use 1 teaspoon.
Somewhere between. All spicing is basically a suggestion. Feel free to use more or less to your liking. IMO of course.
Made Southern Style Mac and Cheese today from a recipe I found online a few days ago. It was good……but bland…..so I went online just now and found your site. Added some Cajun spice to the next bite as per your instructions and OMG! Yes!
Thank you!!!
Tried it today for my hubby. It was a hit! Thanks for the great recipe. I will definitely try it again.
Yaaay! I’m so happy to know that it turned out well for you guys. Thank you for letting me know. Keep safe and be healthy!
Followed the recipe and replaced lobster with shrimp. GREAT DISH!!
So happy to hear this. Thanks for giving it a try.
When I baked it, the cheese came out clumpy, lumpy or whatever. It was not smooth and creamy. Where may I have gone wrong/
Sorry to hear about that. Make sure your sauce is not too dry. Add about 1/2 cup more milk to it .
When you’re making the cheese sauce try not to add more cheese until the cheese in the pot is melted. Adding milk may help.
What size evaporated milk? I have cans that are 5 oz or 12 oz each
I used 12 ounce canned milk.
I haven’t made it yet but really excited to try. Just want to make sure I have all my ducks in a row… The instructions say to stir in the cheese but then later it says to top with “remaining cheese”… are you not suppose to add all three cheeses when making the sauce? Where is the “remaining cheese” coming from, how much, etc.?
You reserve some for topping(about 1/2 cup or more ) . You may add additional cheese , if desired . Happy Holidays!!!
Planning to serve this at a bbq. Can I freeze this or make ahead of time and reheat?
Hi Manon. Yes, you can freeze this or make it ahead of time and reheat. Just make sure your pasta is really al dente, to prevent it from getting mushy when you reheat or bake.
Your recipe says use milk but the instructions say half and half. Which one is correct?
I have used both and they both work.
Both at the same time?
No, not at the same time. You can either use regular milk or half and half.
I used heavy whipping cream..omg it was to die for
Awesome! Thanks so much.
Will the pasta be cooked in oven ?? What about over cooking lobster in oven ?? Thanks
You cook the pasta first before adding to the Mac and cheese . And the lobster would not be overcooked.
Happy Valentines day to you, Imma. Love all of your recipes. I also love to cook and am very good at it. Been meaning to thank you for all of your wonderful, delicious recipes. I am from Vancouver, Canada.
Regards,
Cheryl
PS: I had a cooking school for a few years!
Thank you,too, Cheryl for taking the time to let me know. I truly appreciate it. Happy Valentine’s Day! 🙂