Description

This Lobster Mac and Cheese is a rich and creamy dish featuring tender corkscrew pasta enveloped in a smooth cheddar and mozzarella cheese sauce, generously studded with succulent chunks of cooked lobster. Baked to golden perfection with a buttery panko breadcrumb topping and garnished with fresh chives, it’s a decadent main course or indulgent side dish perfect for special occasions or comforting meals.

Ingredients

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Cheese Sauce and Pasta

4 tablespoons butter (divided use)
2 tablespoons flour
2 1/2 cups water
4 cups milk (whole milk recommended)
1 pound corkscrew pasta (uncooked, such as cavatappi or cellentani)
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
4 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 1/2 cups chopped cooked lobster meat (plus more for garnish)

Topping

1/2 cup panko breadcrumbs
2 tablespoons chives (thinly sliced)
cooking spray

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly coat a 2 or 3 quart baking dish with cooking spray to prevent sticking and set aside.
Melt Butter and Make Roux: In a large pot over medium heat, melt 2 tablespoons of the butter. Sprinkle in the flour and whisk continuously for about 30 seconds to combine and cook the flour, forming a roux that will thicken the sauce.
Add Liquids: Slowly pour in the water while whisking to ensure the mixture is smooth and free of lumps. Cook until it thickens slightly, then add the milk and whisk everything together until fully combined.
Add Pasta and Seasonings: Stir in the uncooked corkscrew pasta along with salt, garlic powder, onion powder, smoked paprika, and pepper. Bring the entire mixture to a gentle simmer.
Cook Pasta: Let the pasta cook in the simmering liquid for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta reaches desired tenderness.
Incorporate Cheese: Reduce the heat to low and gradually stir in the shredded cheddar and mozzarella cheeses, stirring continuously until the sauce becomes smooth and creamy.
Add Lobster: Gently fold in the chopped cooked lobster meat to evenly distribute it throughout the cheesy pasta mixture.
Transfer to Baking Dish: Pour the lobster mac and cheese mixture into the prepared baking dish, spreading it out evenly.
Prepare Breadcrumb Topping: Melt the remaining 2 tablespoons of butter and combine it with the panko breadcrumbs until fully coated.
Add Topping and Bake: Sprinkle the buttery breadcrumbs evenly over the top of the mac and cheese. Bake in the preheated oven for 10-15 minutes or until the topping turns golden brown and crispy.
Garnish and Serve: Remove from the oven, sprinkle with thinly sliced chives, and garnish with additional lobster chunks if desired. Serve immediately to enjoy the dish at its best.

Notes

This lobster mac and cheese combines two types of cheese to create a luscious, creamy sauce that perfectly complements the tender lobster pieces.
Baking the dish with a buttery panko topping adds a delightful crunchy texture that contrasts beautifully with the creamy interior.
Use fresh or high-quality cooked lobster meat for the best flavor and texture.
The smoked paprika adds a subtle smoky depth that enhances the overall flavor without overpowering the lobster.
For an extra special presentation, garnish with additional lobster chunks and fresh chives just before serving.
This dish is perfect for special occasions but also works well as a comforting indulgent meal.

Nutrition

Serving Size: 1 serving
Calories: 627 kcal
Sugar: 8 g
Sodium: 694 mg
Fat: 30 g
Saturated Fat: 19 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 53 g
Fiber: 2 g
Protein: 29 g
Cholesterol: 97 mg