Lobster Mac and Cheese – A Match Made In Heaven!
Cheesy lobster swimming around in an ultra-comforting bowl of even cheesier macaroni. The cheese is gooey and golden, forming a perfect blanket of flavor for the lobster to lounge about in. How can it get any better than that?!
One bite of lobster mac and cheese and you’re in foodie heaven! It is the perfect marriage between creamy, cheesy goodness and succulent lobster. Every bite contains irresistible flavors – think Gruyere, lobster meat, the taste of lobster bisque thanks to a touch of Cream Sherry and Cognac, a hint of Parmesan Romano, plus all the herbs and spices that make this dish truly unique.
And if you thought it couldn’t get any better, it does: it’s all served up piping hot with a crunchy savory bread crumb topping that will keep you coming back for more! In other words, lobster mac and cheese is simply delicious.
The great thing about this dish is you can make lobster mac and cheese as a side dish or a main course. It is also a great dish to make for Pot Luck Dinners or special events.
Lobster and mac and cheese. Two classic comfort foods, when combined, create a dish that’s truly out of this world. Creamy, cheesy pasta with chunks of succulent lobster meat – it’s the ultimate indulgence.
Quality is Key
When it comes to lobster mac n cheese, the quality of the lobster meat for this recipe is of the utmost importance. I recommend Maine lobster tails if you can get them. But you certainly can use warm water lobsters like those found in Florida or the Caribbean.
Seafood Mac and Cheese
Don’t have lobster? No problem Shrimp and/or Lump Crab Meat also work very well. Or you can use a mixture of all of the above and create a delicious Seafood Mac and Cheese.
Side Dishes That Pair Well With Lobster Mac and Cheese
Lobster Mac and Cheese makes a great side dish for a number of recipes from Steaks to Fish, but it also makes for a great main dish. So, when serving it as a main dish here are some side dish ideas:
- A Delicious Homemade Garlic Bread
- The Easiest Onion Rings You Will Ever Make
- Delicious Asparagus Tips
- Awesome Green Beans
- Spinach Salad with Garlic & Hot Bacon Dressing
- Vinaigrette Dressing Over a Delicious Garden Salad
How to Best Store Left Over Lobster Mac and Cheese
Storing this dish is really quite simple. The easiest way is to refrigerate any leftover Lobster Mac and Cheese in an airtight container, cover it in foil or airtight plastic wrap, or even in an airtight plastic bag and place it in the refrigerator for up to three days. Just be sure to let it cool down before refrigerating.
To reheat, place it in a microwave-safe bowl and simply add some milk before placing it in the microwave. Heat it up in one-minute intervals, stirring in between. You can also heat up on the stove slowly in a saucepan, periodically stirring it and adding just a bit of milk to make it creamy.
Did You Know You Can Freeze Lobster Mac and Cheese?
The best way to freeze it is to first allow the dish to cool completely, then transfer it to an airtight container or resealable plastic bag. Be sure to press out as much air as possible before sealing. Sealed properly the dish will last for up to 3 months in the freezer.
When you’re ready to reheat the dish, the best method is to remove it from the freezer and transfer it to the refrigerator to thaw overnight. Once it has thawed, you can reheat it in a 350 degrees F oven for about 15-20 minutes or until it is heated through. You want to reach an internal temperature of about
You can also reheat it in the microwave, but be sure to add just a touch of milk and stir it every few minutes to ensure even heating. The milk will help make it creamy.
Lobster Mac and Cheese Recipe
- 1/2 pound Butter at room temperature
- 2 ounces Flour
- 1 large Shallot diced very small (about 2 tablespoons)
- 1 lb. Lobster Meat cut into small bite size
- 1 tablespoon Tarragon freshly chopped, use ½ if you are using dry
- 2 tablespoons Cream Sherry (optional)
- 1 tablespoon Cognac (optional)
- 4 cups Whole Milk
- ½ pound Macaroni COOKED
- 4 ounces Gruyere grated
- 4 ounces Parmesan Reggiano grated, plus 2 tablespoons for the topping
- 4 ounces Fontina grated
- Salt and Pepper to taste
- 1 ½ cup Bread Crumbs
Generously Buttered a Lasagna pan (8 cups /2 lite r/20cm X 28 com /8” X 11”)
Preheat Oven to 375°F / 190°C
For the Lobster:
- In a frying pan, heat 2 tablespoons butter and when hot add the shallots and sauté for a couple of minutes, add the lobster pieces. Cook for about 5 minutes; add the tarragon, cook for another minute and add the sherry and the cognac. And turn off the heat and reserve.
For the Sauce:
- In a saucepan, heat 4 ounces of butter; when hot, add the flour and mix well to create your roux. Add ½ of the milk, and using a whisk, mix well. When well incorporated, add the remaining milk. When everything is nicely mixed, add the cheeses and blend well.
- Add the pasta and the lobster. Adjust the seasoning with salt and pepper and transfer to your buttered lasagna pan. Top with the breadcrumbs and the parmesan and bake for about 25 minutes or until it is nicely golden brown.
You can find the items below used in making this dish at our online store!
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Chef, I’m curious, have you ever added the lobster to your “traditional” Mac and cheese dish with the brie cheese?
Of course! 😊
Most amazing dish ever. hard to go wrong. Guests LOVED it!!
The amount of butter in the ingredients list appears to be incorrect.
Hi Matt, I love butter! But remember, you need enough butter to butter your lasagna pan well, to sauté the shallots, and add to your sauce. Butter makes everything better!
Thank you for your reply, Chef.
That explains it.
I was focused on the butter to flour ratio in the roux.
I enjoy your videos very much, Chef. I do, however, have a question pertaining to the amount of pasta used in this recipe; “½ pound Macaroni COOKED”. I am unsure how this is determined. How much dry macaroni, measured in cups, would I need to start with?
Thank you for considering this question. Best regards!
8 ounces of pasta is usually 1/2 of a 1 lb box. I hope this works for you! 😊
When I looked online, it said that 4 cups dry equals 1 lb cooked. So 2 cups dry equals 1/2 lb cooked.
The recipe is great… though after fixing it once, I’ve decided that I shall never fix it again for a friend of mine. He watched the video of it and decided to give me no end of a hard time because mine didn’t turn out as runny as the one did in the video. So I’m not making it again, since apparently I can’t do it right.
How much flour? ……it isn’t in the recipe list of ingredients. The recipe sounds great!
Thank you for letting us know. It is 2 ounces! The recipe is now fixed! 😊
2 oz of flour equals 1/4 cup of flour.