Lobster Mac & Cheese

Lobster Mac and Cheese

Sara Welch
The sweet lobster meat pairs perfectly with the creamy pasta and the crunchy breadcrumb topping is the perfect finish.
0 from 0 votes
Prep Time 20 mins
Cook Time 25 mins
Steam Lobsters and Shuck 18 mins
Total Time 10 mins
Course Main Course
Cuisine American
Servings 8


  • Large pot to steam lobsters
  • Baking dish/Casserole – approximately 4 qts.
  • Measuring cups, spoons, large pot for preparing the macaroni


  • 4 TBSP Butter – unsalted and divided
  • 2 TBSP Flour
  • 2 1/2 Cups Water
  • 4 Cups Whole milk
  • 1 LB Cellentani or Cavatappi pasta Use the good stuff
  • 3/4 TSP Coarse salt
  • 1/4 TSP Garlic powder
  • 1/4 TSP Onion powder
  • 1/2 TSP Smoked paprika
  • 1/4 TSP Black pepper, fresh ground-coarse
  • 1 1/2 Cups Shredded mozzarella cheese Or you could use Gruyere Fontina or Monterey Jack,
  • 4 Cups Shredded cheddar cheese–
  • 1/2 Cups Panko bread crumbs –plain not seasoned.
  • 1 1/2 Cups Cooked lobster meat plus more for garnish
  • 2 TBSP Chives–sliced thin
  • Cooking spray


  • Preheat the oven to 350 degrees F. Coat a 2 or 3 quart baking dish with cooking spray.
  • Melt 2 tablespoons of the butter in a large pot over medium heat. Add the flour, then whisk until combined, about 30 seconds.
  • Pour in the water and whisk until smooth and just thickened. 
  • Add the milk and whisk until combined.
  • Stir in the pasta, salt, garlic powder, onion powder, smoked paprika and pepper, then bring the mixture to a simmer.
  • Cook for 10-12 minutes, stirring occasionally, until pasta is done.
  • Turn the heat to low, then stir in the cheeses. Keep stirring until the sauce is smooth.
  • Fold in the lobster meat. Transfer the pasta mixture to the prepared baking dish.
  • Melt the remaining 2 tablespoons of butter, and stir it into the panko breadcrumbs.
  • Sprinkle the breadcrumbs over the top of the pasta. Bake for 10-15 minutes or until topping is golden brown.
  • Sprinkle with chives and garnish with addition chunks of lobster if desired. Serve immediately.


Wines I’d recommend:
Sauvignon Blanc, Albariño, Gruner Veltliner, non-oak chards. Pinot Gris. 
Reds: pinot noir, Grenache
This recipe is from https://www.dinneratthezoo.com/ by Sara Welch.
Tried this recipe?Let us know how it was!

Published by

Leave a Reply