Lobster Mac and Cheese

A most comforting dish loaded with cheesy goodness, chunks of lobster meat, and al dente pasta. This dish is baked to perfection to achieve that cheesy goodness top. An absolute decadent meal, perfect for a fancy date night or simply as a treat to make an ordinary day feel extra special!

Course Side Dish

Cuisine American, Southern

Cook Time 20

Baking Time 20

Total Time 40

Servings

Calories 450kcal

Author Imma

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.

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.

Nutrition