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Creamy Lobster Mac & Cheese Recipe
Ash Tyrrell

Creamy Lobster Mac & Cheese Recipe

I have to tell you, making this Creamy Lobster Mac & Cheese was one of the most indulgent cooking experiences I’ve had. I love rich, cheesy dishes, and adding lobster just takes it to the next level.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 12 oz elbow macaroni – I always prefer dried pasta over fresh; it holds the sauce better.
  • 1/4 cup unsalted butter – Using unsalted butter helps control the overall saltiness.
  • 1/4 cup all-purpose flour – For a smooth creamy roux without lumps.
  • 3 cups whole milk – Whole milk gives the sauce the richest texture.
  • 1/2 tsp mustard powder – Adds a subtle tang to balance the creaminess.
  • 1/2 tsp smoked paprika – Gives a mild smoky flavor that pairs beautifully with lobster.
  • Salt and black pepper – Adjust to taste I like a touch more pepper for warmth.
  • 1 1/2 cups sharp cheddar cheese grated – Freshly grated cheese melts better than pre-shredded.
  • 1 cup Gruyère cheese grated – Adds a nutty, smooth flavor that complements cheddar.
  • 1/2 tsp Old Bay seasoning – Classic seafood seasoning that enhances lobster flavor.
  • 8 oz cooked lobster meat chopped – Fresh or frozen, but thawed, lobster works best.
  • 1/2 cup panko breadcrumbs – Optional for a crunchy topping.
  • 2 tbsp parsley chopped – For garnish and a fresh touch.

Method
 

  1. Start by boiling the elbow macaroni in salted water until al dente. I usually undercook it slightly because it will continue to bake in the oven. Drain and set aside.
  2. In a medium saucepan, melt butter over medium heat. Whisk in flour until smooth, then gradually add milk. Stir constantly until thickened.
  3. Mix in mustard powder, smoked paprika, salt, and pepper. Slowly fold in cheddar and Gruyère cheese until the sauce is silky and creamy.
  4. Add the cooked pasta and chopped lobster meat into the sauce. Stir gently to coat everything evenly without breaking the lobster chunks.
  5. Pour the mixture into a greased baking dish. Sprinkle panko breadcrumbs and extra cheese on top for a golden crust.
  6. Bake at 375°F (190°C) for 20 minutes, until bubbly and golden on top. Garnish with chopped parsley before serving.

Notes

  • I always grate the cheese myself; it melts smoother and tastes fresher.
  • Don’t overcook lobster; it becomes tough if heated too long.
  • I sometimes mix half-and-half milk for extra creaminess.
  • Adding a tiny bit of white wine to the sauce elevates the flavor beautifully.
  • Letting the mac and cheese rest for 5 minutes after baking helps it set nicely.