Description
This Lobster Mac and Cheese recipe offers a rich and creamy blend of four cheeses combined with succulent chunks of lobster, baked to a golden, gooey perfection. It’s an indulgent twist on classic mac and cheese, perfect for special occasions or a luxurious comfort meal.
Ingredients
Scale
Seafood
- 5 lobster tails (increase to 6 for extra meat)
Dairy
- 10 tbsp unsalted butter (divided)
- 1 1/2 cup shredded mild cheddar cheese
- 1 1/2 cup shredded Monterey Jack cheese
- 1 1/2 cup shredded Gruyere cheese
- 2/3 cup shredded Parmesan cheese
- 2 1/4 cup heavy cream (room temperature)
- 2 1/4 cup whole milk (room temperature)
- 2 large eggs (beaten)
Pantry
- 1 1/2-2 tsp Cajun seasoning
- 8 cups water
- 1 lb cavatappi pasta
- 1 tsp olive oil
- 2 tsp minced garlic
- 1/2 cup all-purpose flour
- 2 tsp onion powder
- 2 tsp garlic powder
- 3/4 tsp dry mustard
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne powder
- 1/2 cup panko crumbs
Herbs
- Chopped parsley (for garnish)
Instructions
- Prepare Lobster Tails: Boil the lobster tails in 8 cups of water seasoned with 1 1/2-2 tsp Cajun seasoning until fully cooked. Remove, cool slightly, then shell and chop the lobster meat into bite-sized pieces. Set aside.
- Cook Pasta: In the same boiling water, cook 1 lb of cavatappi pasta according to package instructions until al dente. Drain and set aside.
- Sauté Garlic: In a large saucepan or skillet, heat 1 tsp olive oil and 2 tsp minced garlic over medium heat until fragrant, about 1 minute.
- Make Roux: Add 6 tbsp unsalted butter to the garlic and melt. Whisk in 1/2 cup all-purpose flour and cook for 2-3 minutes, stirring constantly to create a smooth roux without browning.
- Add Dairy: Gradually whisk in 2 1/4 cups heavy cream and 2 1/4 cups whole milk slowly to avoid lumps. Cook, stirring often, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
- Incorporate Spices: Stir in 2 tsp onion powder, 2 tsp garlic powder, 3/4 tsp dry mustard, 1/2 tsp smoked paprika, and 1/4 tsp cayenne powder. Mix well to fully combine the seasoning.
- Add Cheeses: Lower heat and add 1 1/2 cups shredded mild cheddar, 1 1/2 cups shredded Monterey Jack, 1 1/2 cups shredded Gruyere, and 2/3 cup shredded Parmesan cheese. Stir until the cheese is fully melted and the sauce becomes creamy.
- Temper Eggs: Slowly add the beaten eggs while stirring continuously to avoid curdling, ensuring a smooth, rich cheese sauce.
- Combine Lobster and Pasta: Fold in the prepared lobster meat and cooked pasta gently until well coated in the cheese sauce.
- Prepare for Baking: Preheat oven to 350°F (175°C). Butter a large baking dish with 4 tbsp unsalted butter. Pour the buttery lobster mac and cheese mixture into the dish, smoothing out the top.
- Top with Panko: Sprinkle 1/2 cup panko crumbs evenly over the surface, then dot with the remaining 4 tbsp butter to achieve a crispy golden topping.
- Bake: Bake uncovered for 25-30 minutes or until the top is golden brown and bubbly throughout the dish.
- Garnish and Serve: Remove from oven, let it rest for 5 minutes, garnish with chopped parsley, and serve warm for the best flavor and texture.
Notes
- This recipe features a creamy, decadent sauce made with four different cheeses and tender lobster chunks baked together with pasta to create a gooey and delicious dish.
- Using multiple cheeses like cheddar, Monterey Jack, Gruyere, and Parmesan adds depth and complexity to the cheesy sauce.
- Be sure to use room temperature heavy cream, milk, and eggs to prevent curdling when making the sauce.
- Adjust the quantity of lobster tails depending on how meaty you want the mac and cheese to be.
- For an extra crispy topping, broil the panko crust for the last 2-3 minutes, watching carefully to avoid burning.
Nutrition
- Serving Size: 1 serving
- Calories: 578 kcal
- Sugar: 3 g
- Sodium: 423 mg
- Fat: 39 g
- Saturated Fat: 23 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 173 mg
