Lobster Mac and Cheese
A rich and creamy dish that combines the comfort of traditional mac and cheese with the luxury of succulent lobster, perfect for special occasions.
Ingredients
Pasta
- 16 ounces cavatappi pasta
Sauce Ingredients
- ½ cup unsalted butter (divided) 6 tablespoons for cooking, remaining for topping
- 1 small onion (diced)
- 2 cloves garlic (minced)
- ½ cup all-purpose flour
- ½ cup chicken or vegetable broth
- 3 ½ cups milk (warmed to 115 degrees F)
- 12 ounces Gruyere cheese (shredded) High-quality cheese recommended
- 8 ounces cheddar cheese (shredded)
- 1 cup Parmesan cheese (grated, divided) Use all but 2 tablespoons in the sauce
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- 1 ½ pounds cooked lobster meat Freshly cooked or thawed if frozen
Topping
- ¼ cup panko breadcrumbs
- 1 Tablespoon remaining Parmesan cheese
- Fresh chopped parsley (for garnish)
Instructions
Preparation
- Preheat the oven to 375 degrees F. Spray a 4-quart casserole dish with cooking spray and set aside.
- Cook the pasta in salted water according to the package directions until al dente. Drain and set aside.
Cooking the Sauce
- In a medium saucepan, melt 6 tablespoons of butter over medium heat.
- Add the diced onion and cook for 4-5 minutes until soft and translucent.
- Stir in the minced garlic and sauté for 30 seconds, until fragrant.
- Sprinkle in the flour and cook over low heat for 2 minutes, whisking constantly, until it turns golden.
- Whisk in the broth while scraping the bottom of the pan for any brown bits.
- Then, still whisking, pour in the warmed milk. Bring to a gentle simmer over medium heat, cooking until the mixture thickens and becomes smooth.
- Remove the saucepan from heat, then add the Gruyere, cheddar, all but 2 tablespoons of Parmesan, salt, pepper, and nutmeg. Stir until all the cheese has melted and is combined.
- Add the cooked macaroni and lobster to the sauce and stir well to coat.
- Transfer the mixture to the prepared casserole dish.
Topping and Baking
- Melt the remaining butter and mix it into the panko breadcrumbs and remaining Parmesan cheese, then sprinkle this mixture on top of the mac and cheese.
- Bake for 15-20 minutes, or until the sauce is bubbly and the top is golden brown.
- Garnish with fresh chopped parsley and serve hot.
Notes
Serve hot from the oven for best flavor and texture. Can be enjoyed as a main dish or side. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. Consider adding spices for additional flavor and using freshly shredded cheese for better melting.