Introduction:
Indulge in a luxurious twist on a comfort food classic with this Lobster Mac and Cheese. Featuring succulent lobster, a creamy cheese sauce, and a crispy breadcrumb topping, this dish is perfect for special occasions or a cozy night in. The combination of rich cheeses like sharp white cheddar, Gruyère, and Parmesan with tender lobster meat elevates this mac and cheese to a whole new level of deliciousness.
Ingredients
For the Lobster:
- 2 (10 to 12-ounce) uncooked Maine lobster tails, or 4 (4 to 6-ounce) uncooked small lobster tails
- Cooking spray
- 1 cup panko breadcrumbs
- 9 tablespoons unsalted butter, divided
- 1/4 teaspoon Old Bay seasoning
For the Cheese Sauce:
- 8 ounces sharp white cheddar cheese
- 5 ounces Gruyère cheese
- 2 ounces Parmesan cheese
- 2 tablespoons dry white wine
- 1/3 cup all-purpose flour
- 3 1/2 cups whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
For the Pasta:
- 1 pound dried cavatappi, gemelli, or large elbow macaroni pasta
- Fresh parsley sprigs (for garnish)
- 1/2 medium shallot
- 2 large cloves garlic
Directions
Prepare the Lobster:
- Thaw lobster tails if frozen.
- Preheat the oven to 450°F and coat a 9×13-inch baking dish with cooking spray.
- In a medium bowl, combine 1 cup panko breadcrumbs with 2 tablespoons melted butter.
- Cut down each side of the lobster tail shell with kitchen shears and discard feelers. Place the lobster tails cut side up on a baking sheet.
- Brush lobster with 1 tablespoon melted butter and sprinkle with 1/4 teaspoon Old Bay seasoning. Bake for 10 to 12 minutes until mostly cooked. Allow to cool until lukewarm, about 15 minutes.
Cook Pasta and Prepare Cheese Mixture:
- Bring a large pot of salted water to a boil. Cook 1 pound of pasta according to package instructions until just al dente. Drain and set aside.
- Reduce the oven temperature to 375°F. Chop fresh parsley into 3 tablespoons.
- Mince 1/2 medium shallot and 2 large garlic cloves. Grate the cheeses: 5 ounces Gruyère and 8 ounces white cheddar on large holes; 2 ounces Parmesan on small holes. Combine half of the Parmesan with breadcrumbs.
Make the Cheese Sauce:
- Remove lobster meat from the shells and coarsely chop into 1/2-inch pieces.
- In the empty pasta pot, melt 2 tablespoons butter over medium heat. Add shallots and garlic, cooking until tender and golden, about 3 minutes.
- Add 2 tablespoons dry white wine and cook until mostly evaporated, about 3 minutes.
- Add 4 tablespoons butter. Once melted, whisk in 1/3 cup flour until smooth, about 1 to 2 minutes.
- Gradually whisk in 3 1/2 cups milk, bring to a boil, whisking occasionally.
- Reduce heat to a simmer, then whisk in the cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon red pepper flakes until smooth. Stir in the pasta and lobster meat.
Assemble and Bake:
- Transfer the pasta mixture to the prepared baking dish, spreading it evenly. Top with Parmesan breadcrumbs.
- Bake for 20 to 30 minutes until the breadcrumbs are deep golden brown and the edges are bubbling. Cool for 10 minutes before serving.
- Garnish with fresh parsley before serving.
Servings and Timing
- Serves: 6-8
- Prep Time: 40 minutes
- Cook Time: 1 hour to 1 hour 20 minutes
- Total Time: Approximately 2 hours
Variations
- Cheese Options: Substitute other flavorful cheeses like fontina or gouda for a different twist.
- Add-ins: Incorporate cooked bacon or sautéed mushrooms into the dish for added depth of flavor.
- Pasta Types: Try using different pasta shapes like penne or rigatoni to suit your preference.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm in a 350°F oven until heated through, or microwave individual portions on medium heat.
10 Frequently Asked Questions
- Can I use pre-cooked lobster?
- Yes, you can use pre-cooked lobster. Just add it during the final assembly before baking.
- What if I don’t have Old Bay seasoning?
- You can substitute with a mix of paprika, celery salt, and black pepper.
- Can I freeze Lobster Mac and Cheese?
- Freezing is not recommended as the cheese sauce may separate, but you can freeze the lobster meat separately.
- Can I use a different type of pasta?
- Absolutely! Any sturdy pasta that holds sauce well will work.
- Is there a substitute for white wine in the cheese sauce?
- You can use chicken broth or omit it altogether.
- Can I use a different type of cheese?
- Yes, feel free to experiment with your favorite cheeses.
- How can I make this dish gluten-free?
- Use gluten-free pasta, flour, and breadcrumbs.
- Can I make this dish ahead of time?
- Yes, you can assemble it up to a day in advance and bake it when ready to serve.
- How do I know when the lobster is cooked?
- The lobster should be opaque and firm to the touch when done.
- Can I use other seafood?
- Yes, shrimp or crab can be excellent substitutes or additions to the dish.
Conclusion
This Lobster Mac and Cheese is a gourmet version of a beloved classic, perfect for when you want to impress guests or simply treat yourself to a decadent meal. With its rich cheese sauce, tender lobster, and crunchy breadcrumb topping, it’s sure to become a favorite in your recipe rotation. Enjoy this indulgent dish and savor the luxurious flavors of lobster paired with creamy mac and cheese.
PrintDecadent Lobster Mac and Cheese
- Total Time: 2 hours
- Yield: 6–8 servings 1x
Description
A decadent and indulgent twist on a classic comfort food, this Lobster Mac and Cheese features rich cheeses like sharp white cheddar, Gruyère, and Parmesan combined with tender lobster meat, all topped with a crispy breadcrumb crust.
Ingredients
- For the Lobster:
- 2 (10 to 12-ounce) uncooked Maine lobster tails, or 4 (4 to 6-ounce) uncooked small lobster tails
- Cooking spray
- 1 cup panko breadcrumbs
- 9 tablespoons unsalted butter, divided
- 1/4 teaspoon Old Bay seasoning
- For the Cheese Sauce:
- 8 ounces sharp white cheddar cheese
- 5 ounces Gruyère cheese
- 2 ounces Parmesan cheese
- 2 tablespoons dry white wine
- 1/3 cup all-purpose flour
- 3 1/2 cups whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- For the Pasta:
- 1 pound dried cavatappi, gemelli, or large elbow macaroni pasta
- Fresh parsley sprigs (for garnish)
- 1/2 medium shallot
- 2 large cloves garlic
Instructions
- Thaw lobster tails if frozen.
- Preheat oven to 450°F and coat a 9×13-inch baking dish with cooking spray.
- Prepare lobster: Cut down each side of the tail shell with kitchen shears, brush with butter, and season with Old Bay. Bake until mostly cooked.
- Cook pasta until al dente. Set aside.
- Make the cheese sauce: Sauté shallots and garlic, add white wine, then create a roux with flour and butter. Whisk in milk and cheeses.
- Combine pasta, cheese sauce, and lobster, then transfer to baking dish.
- Top with breadcrumbs and bake at 375°F until golden brown and bubbly.
- Cool slightly, garnish with parsley, and serve.
Notes
- Storage: Leftovers can be stored in the refrigerator for up to 2 days.
- Make Ahead: Lobster and pasta can be prepared a day in advance and assembled before baking.
- Prep Time: 40 minutes
- Cook Time: 1 hour to 1 hour 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About 1/8th of the dish
- Calories: 700 kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg