Tackling a whole lobster can be a daunting task, so this lobster mac and cheese recipe takes the easy route by calling for already picked lobster meat. Less time in the kitchen means you’ll be enjoying your lobster mac n’ cheese all the sooner, and quietly slipping into that blissful carb coma that can only be brought on by a mountain of bubbly, cheesy goodness.
For the Lobster Mac and Cheese:
- 1 pound curly pasta, such as fusilli or cavatappi
- salt, as needed
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 ½ cups whole milk
- ½ cup heavy cream
- ¼ teaspoon sweet paprika
- ¼ teaspoon mustard powder
- pinch nutmeg
- freshly cracked black pepper, to taste
- 1 cup shredded white cheddar cheese
- ½ cup shredded gruyere cheese
- ½ cup shredded Monterey jack cheese
- 2 cups cooked lobster meat, cut in large chunks
For the Topping:
- ½ cup breadcrumbs
- ½ cup grated parmesan cheese
- 2 tablespoons melted butter
- 1 teaspoon minced garlic
- 2 tablespoons chopped fresh parsley
- Preheat the oven to 375℉. Lightly butter a 9 x 13 inch baking dish or pan and set aside.
- Bring a large pot of salted water to a boil and cook the pasta according to the al-dente instructions. Drain, transfer to a large pot or bowl, and set aside.
- While the pasta is cooking, start making the cheese sauce. Melt the butter in a medium saucepan over medium heat. Once it bubbles, add the flour, whisking constantly and cook until the mixture is lightly golden and smells nutty, about 2-3 minutes. While continuing to whisk, slowly add the milk and heavy cream, whisking to break up any lumps in the flour mixture. Bring to a simmer for 3-4 minutes, until the mixture is thick and smooth without any lumps. Stir in the paprika, mustard powder, nutmeg, and black pepper to taste.
- Add the shredded cheddar, gruyere, and Monterey jack cheeses to the thickened milk mixture and stir until fully melted and smooth. If the sauce becomes too thick, add an additional splash of milk, and continue stirring until the sauce reaches a creamy consistency. Taste and adjust seasonings as desired.
- Pour the warm cheese sauce over the cooked pasta and stir gently until evenly mixed. Fold in the lobster meat, being careful not to smash or break up the pieces.
- Transfer the lobster mac and cheese into the prepared baking dish. In a small bowl, toss the breadcrumbs, parmesan cheese, melted butter, garlic, and parsley. Sprinkle the breadcrumb mixture all over the top of the lobster mac n’ cheese and bake for about 25 minutes, until it’s bubbling and the top is golden brown.