Lobster Mac & Cheese
This lobster mac and cheese is ultra creamy with three types of freshly shredded cheese and plenty of chunks of lobster meat, all baked together to golden brown perfection. A rich and decadent main course or side dish to make for life’s special moments!
Lobster mac and cheese is the ultimate comfort meal! It is rich and decadent and the lobster really adds to the flavor in this recipe. As you all know I love cheese and the KEY to a good mac and cheese is this three cheese combo I use. I have tried many cheese combinations and nothing compares to these three. Baked together in a sauce, they make the trilogy of all cheese sauces! You get that nice cheese pull with the mozzarella but also that flavor with the gruyere.
Ingredients for BAKED MAC AND CHEESE
This baked mac and cheese is very easy to make. The hardest part is shredding all your fresh cheeses but it’s so worth it to shred them fresh! You can taste the difference in the sauce with freshly shredded cheese. These ingredients are all my secret weapon to making the cheesiest & creamiest mac and cheese.
lobster tails
sharp orange cheddar
mozzarella cheese
Le Gruyère cheese
macaroni noodles
butter
flour
heavy cream
full fat milk
smoked paprika
garlic powder
dry mustard powder
salt & pepper
sourdough bread loaf
These three cheeses are the triology of all cheeses! Sharp cheddar makes it flavorful, smooth and creamy as its a very good melting cheese. Mozzarella will give a nice cheese pull which will have your guests in awe. Le Gruyère has a ton of flavor and is very creamy which is a must in any baked mac and cheese recipe!
Seasonings like smoked paprika and dry mustard will really add a lot of flavor in your cheese sauce, don’t skip out on these! You can get both at your local grocery store.
TIP: after your lobster tails are done cooking, put them in a bath of ice to cool down the shells and stop them from cooking any further
The sweetest lobster on earth comes from Maine- you can find where to buy your lobster here.
SHOP THE REICPE
Fresh grated cheese only for this recipe! Prepackaged shredded cheese has an ingredient in it that makes it stay fresh but compromises its melting abilities. If you use pre packaged shredded cheese you risk your sauce coming out oily or not melting right.
Add your mac and cheese into a sourdough bread bowl like this and then add cheese on top. Bake this in the oven for a crispy top!
Lobster Mac and Cheese
Ingredients
- 5-6 lobster tails or 1 lb of lobster meat
- 4oz sharp orange cheddar
- 4oz mozzarella cheese
- 4oz Le Gruyère cheese
- 8oz macaroni noodles
- 1/3 cup butter
- 1/3 cup flour
- 1.5 cups heavy cream
- 1.5 cups full fat milk
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dry mustard powder (optional)
- 1 tsp salt & pepper
- sourdough bread loaf (one big one or 4-6 small ones)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper
- Freshly shred all your cheeses- this is key for a cheesy and creamy baked mac
- Add your lobster tails in boiling water for about 7-10 min or until they turn a bright red color
- Take them out and transfer to ice water bath so they don’t continue to cook and to cool down the shells
- Cook your pasta in the same water one minute shy of al dente (about 10 minutes) and set to the side
- While the past cooks, cut your lobster tail from the top of the shell towards the tail with kitchen scissors, take out the meat (and take out the vein in the lobster tail meat if necessary and discard that part) cut the lobster tail meat into pieces and set aside
- On medium heat, melt butter in a saucepan and then add in your flour. Whisk in flour until the mixture thickens & your roux is made.
- Gradually whisk in your seasonings, cream and milk slowly.
- Then gradually whisk in your cheeses (set a bit of cheese aside for the end) until sauce is thick and smooth.
- Pour your sauce on your pasta noodles and add in your lobster meat. Cut a hole in the middle of your bread bowl and remove some of the bread to fit in your pasta.
- Add your sourdough bread bowls on the baking sheet.
- Add on the rest of your cheese on top and bake the mac and cheese bread bowls until cheese melts (about 5-10 minutes). ENJOY right away!
Notes
This will stay fresh in the fridge for a couple days and serves great as leftovers!
Noodle to sauce ratio is important to consider when baking a mac and cheese. You always want to have more sauce than noodles in order for your pasta to not dry out while it cooks in the oven. It might look super saucy, but don’t worry trust the process. We love a saucy mac!
After you take the meat out of your lobster tails, save the end part of the tail and add it into your mac and cheese at the end! It looks beautiful like this!
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