5 from 400 votes
Extra Creamy Lobster Mac and Cheese
Extra Creamy Lobster Mac and Cheese blends cooked lobster meat with medium pasta in a rich cheese sauce. The sauce is thickened with butter, flour, milk, half-and-half, and a mix of cheddar, gruyere, and Parmesan cheeses, seasoned with onion powder, dry mustard, Old Bay, salt, and pepper. A crispy breadcrumb topping finished with butter, Parmesan, and parsley adds texture and contrast. This baked dish suits those who want a decadent, creamy mac and cheese with the distinct flavor of lobster.
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings:
6
Calories:
887 kcal
Course:
Main Course, Dinner
Cuisine:
American
Ingredients
- 8 ounces lobster meat cooked, chopped, about 2 cups *see note
- 16 ounces cavatappi pasta penne, shells, or other medium pasta
- ⅓ cup butter salted
- ⅓ cup all-purpose flour
- 1 teaspoon onion powder
- ½ teaspoon dry mustard powder
- ½ teaspoon salt or to taste
- ¼ teaspoon Old Bay seasoning
- ¼ teaspoon black pepper or to taste
- 2 ¾ cups milk
- ½ cup half and half or light cream
- 2 cups cheddar cheese shredded sharp
- 1 ¼ cups gruyere cheese or swiss cheese, mozzarella, or havarti, shredded
- ½ cup Parmesan Cheese shredded
Topping
- ½ cup seasoned bread crumbs
- 2 tablespoons butter melted
- 2 tablespoons Parmesan Cheese grated
- 1 teaspoon parsley or ½ teaspoon dried parsley, chopped, fresh
Instructions
- Preheat oven to 400°F. Grease a 9x13 pan.
- Combine topping ingredients in a small bowl. Set aside.
- Cook pasta al dente according to package directions. Drain and run under cold water and set aside.
- While pasta is cooking, melt butter over medium heat in a saucepan. Stir in flour and seasonings and cook 2 minutes.
- Combine milk and cream. Add to the flour mixture a little bit at a time whisking in after each addition. The mixture will be very thick at first but will smooth out as you continue adding liquid.
- Once all of the liquid is added, bring the mixture to a boil. Reduce heat and simmer 1 to 2 minutes or until thickened while whisking.
- Remove from heat and stir in the cheeses whisking until the sauce is smooth and melted.
- Combine the sauce and the pasta. Gently stir in half of the lobster meat and spread into the prepared pan.
- Add remaining lobster meat on top and sprinkle with the topping mixture.
- Bake 20-25 minutes or until bubbly and topping is browned. Do not overcook.
Cup of Yum
Notes
- Cook lobster tails by boiling 3-4 minutes in heavily salted water until 140°F internal temperature, then chop before use.
- Substitute other seafood such as lump crab meat, shrimp, scallops, or salmon if lobster is unavailable.
- For make-ahead, store topping and extra lobster separately; bring the dish to room temperature 45 minutes before baking.
- Reheat leftovers covered with foil for 20 minutes, stir adding warm milk if needed, then top with reserved lobster and topping and bake uncovered for 10 minutes until browned.
Nutrition Information
Calories
887
(44%)
Carbohydrates
75g
(25%)
Protein
45g
(90%)
Fat
45g
(69%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
13g
(65%)
Trans Fat
1g
(50%)
Cholesterol
182mg
(61%)
Sodium
1053mg
(44%)
Potassium
520mg
(11%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
1482IU
(30%)
Vitamin C
1mg
(1%)
Calcium
947mg
(95%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 887
% Daily Value*
| Calories | 887 | 44% |
| Carbohydrates | 75g | 25% |
| Protein | 45g | 90% |
| Fat | 45g | 69% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 182mg | 61% |
| Sodium | 1053mg | 44% |
| Potassium | 520mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1482IU | 30% |
| Vitamin C | 1mg | 1% |
| Calcium | 947mg | 95% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.