The Best Easy Lobster Mac and Cheese Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6 people
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Calories
822 kcal
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Course
Main Course
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Cuisine
American
The Best Easy Lobster Mac and Cheese Recipe
Description
The Best Easy Lobster Mac and Cheese Recipe combines elbow macaroni with a blend of cheeses including gruyere, cheddar, and Romano, creating a velvety cheese sauce with a mild sharpness. Aromatics such as diced onion, minced garlic, and shallots are cooked gently before adding milk and pasta water to build depth. The lobster meat is folded in chunks, offering a tender and sweet seafood element. A panko breadcrumb topping adds a crisp counterpoint after baking. This dish presents a creamy, cheesy base complemented by the lobster's richness and the toasted topping's crunch.
The finished mac and cheese can be served as a hearty main course or an indulgent side dish, suitable for special dinners or gatherings where a richer pasta option is desired. The creamy sauce and tender lobster offer a balanced yet sophisticated flavor profile.
No specific notes were provided, so general care in cooking the pasta al dente and ensuring the sauce does not boil is recommended to maintain texture and flavor integrity.
Ingredients
- 16 oz elbow macaroni
- 3 cups lobster meat cooked and chopped into 1" chunks
- 2 tbsp butter
- 1 onion diced
- 1 clove garlic minced
- 1 shallot chopped
- 10 black peppercorns
- 2 cups milk
- 5 tbsp butter
- 5 tbsp all-purpose flour
- 1 lb gruyere cheese shredded
- 3 cups cheddar cheese shredded
- 1 cup Romano cheese grated
- ½ tsp salt plus more to taste, sea salt
- ¼ tsp black pepper
- 3 tbsp panko bread crumbs
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
- Once the water is boiling, stir in the macaroni, and return to a boil.
- Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still a bit crunchy to the touch, about 8 minutes.
- Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink.
- Set aside.
- Melt 2 tablespoons of butter in the pot over medium heat.
- Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes.
- Place the garlic, shallots, peppercorns, reserved pasta water, and milk into the saucepan with the onions.
- Bring to a gentle simmer over medium heat, and cook for 20 minutes. Milk should not boil.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 5 tablespoons of butter in a saucepan over medium-low heat.
- Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes.
- Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat.
- Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
- Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth.
- Season to taste with salt and pepper, then stir in the cooked lobster meat and macaroni.
- Pour the macaroni into a 4 quart casserole dish or enameled dutch oven and smooth the top to be an even surface.
- Sprinkle evenly with the panko crumbs.
- Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.
- Serve immediately and enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 822 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 822kcal | 41% |
| Carbohydrates | 73g | 24% |
| Protein | 47g | 94% |
| Fat | 37g | 57% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 252mg | 84% |
| Sodium | 1242mg | 52% |
| Potassium | 637mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1113IU | 22% |
| Vitamin C | 2mg | 2% |
| Calcium | 637mg | 64% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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