Lobster Mac and Cheese
If you are looking for a dinner that feels a little special without a ton of effort, this Lobster Mac and Cheese recipe is exactly that. Decadent creamy mac and cheese with chunks of lobster and a crispy breadcrumb topping. It has become one of my go-to weeknight dinners when I want something that feels intentional and truly satisfying.
Why You Will Love This Recipe
- Ready in about 45 min from start to finish
- Uses simple, accessible ingredients
- Big, satisfying flavors the whole family will love
- Leftovers taste even better the next day
Ingredients
- Lobster tails
- Cavatappi pasta
- Gruyere
- Sharp cheddar
- Butter
- Heavy cream
- Breadcrumbs
How to Make It
- Gather and prep all your ingredients ahead of time so the cooking goes smoothly.
- Heat your pan or oven as directed and get everything ready to go.
- Combine ingredients and cook, about 45 min total.
- Taste and adjust seasoning before serving warm. Enjoy every bite!
My Favorite Kitchen Tool for This
I reach for my Enameled Dutch Oven every single time I make this recipe. It distributes heat evenly and makes cleanup so much easier. Grab one on Amazon if you do not have one yet!
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Lobster Mac and Cheese
Cavatappi in a silky Gruyere and sharp cheddar sauce with sweet chunks of lobster, baked under a buttery breadcrumb crust. Worth every minute.
Ingredients
Method
- Heat the oven to 375 degrees and butter a 9x13 baking dish.
- Bring a large pot of salted water to a boil. Simmer the lobster tails for 5 to 6 minutes, until the shells turn bright red. Lift them out, cool slightly, then pull the meat and chop it into bite sized pieces.
- Cook the cavatappi in the same water until just shy of al dente, about 1 minute less than the package says. Drain.
- Melt 4 tablespoons butter in a large pot over medium heat. Whisk in the flour and cook 1 minute, then slowly whisk in the milk and cream. Simmer, whisking, until it thickens enough to coat a spoon, about 4 minutes.
- Off the heat, stir in the Gruyere and cheddar a handful at a time until smooth, then season with the salt and pepper.
- Fold in the pasta and lobster and pour everything into the baking dish. Toss the panko with the melted butter and scatter it over the top.
- Bake 20 to 25 minutes, until bubbling at the edges and golden on top. Let it sit 10 minutes before serving.
Notes
Frozen lobster tails work beautifully, just thaw them overnight in the fridge. Do not overbake or the sauce tightens up.
