Lobster Mac and Cheese
This dish combines lobster meat with creamy cheese sauce and pasta, creating a decadent comfort dish. Cooked lobster and al dente pasta are enveloped in a rich cheese sauce made with sharp cheddar and Gruyere. Seasoned with paprika, salt, and pepper, the sauce coats every bite with richness. Topped with breadcrumbs for a crispy finish, it bakes until golden.
Approx times: Prep: 15 min - Cook: 30 min
Approx times: Prep: 15 min - Cook: 30 min
Ingredients
Serves 4
- 8 ounces of elbow macaroni
- 2 lobster tails
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere cheese
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (optional, for topping)
- Fresh parsley, chopped (for garnish)
Directions
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- Cook the lobster tails according to your preferred method (boiling, steaming, or baking).
- Once cooked, remove the meat from the shells and chop it into bite-sized pieces. Set aside.
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour to create a roux, cooking for 1-2 minutes until lightly golden.
- Gradually pour in the milk while whisking continuously to prevent lumps from forming.
- Cook the mixture until it thickens and coats the back of a spoon, about 5-7 minutes.
- Stir in the shredded cheddar and Gruyere cheese until melted and smooth.
- Season the cheese sauce with paprika, salt, and pepper to taste.
- Add the pasta and lobster meat to the cheese sauce, stirring until well combined.
- Preheat the oven to 350°F (175°C).
- Transfer the mac and cheese mixture to a greased baking dish.
- If desired, sprinkle breadcrumbs over the top for added crunch.
- Bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbly.
- Remove the lobster mac and cheese from the oven and let it cool for a few minutes.
- Garnish with chopped fresh parsley before serving.