Lobster Mac and Cheese
A luxurious dish combining tender lobster with gooey cheese sauce and baked until bubbly and golden.
Equipment
- Baking Dish
- Large Pot
- Medium bowl
- Small Bowl
Ingredients
- 5 tails lobster (you can use 6 for more chunks)
- 10 Tbsp. unsalted butter divided
- 1 ½ to 2 tsp. Cajun seasoning
- 8 cups water
- 1 lb. cavatappi pasta
- 1 ½ cups shredded mild cheddar cheese
- 1 ½ cups shredded Monterey Jack cheese
- 1 ½ cups shredded Gruyère cheese
- ⅔ cup shredded Parmesan cheese
- 1 tsp. olive oil
- 2 tsp. minced garlic
- ½ cup all-purpose flour
- 2 ¼ cups heavy cream (room temperature)
- 2 ¼ cups whole milk (room temperature)
- 2 tsp. onion powder
- 2 tsp. garlic powder
- ¾ tsp. dry mustard
- ½ tsp. smoked paprika
- ¼ tsp. cayenne powder
- 2 large eggs beaten
- ½ cup panko breadcrumbs
- to taste chopped parsley for garnish
Instructions
- Preheat oven to 450°F. Cut lobster tails in half lengthwise, arrange on a foil-lined baking sheet. Brush with melted butter and sprinkle with Cajun seasoning. Bake for 10 minutes until golden.
- Remove lobster meat from shells, chop roughly, and place in a bowl. Pour remaining butter from baking sheet over lobster.
- Lower oven temperature to 375°F. In a large pot, boil 8 cups of salted water. Cook cavatappi pasta until al dente, then drain.
- In a large bowl, combine all four shredded cheeses. In a pan, heat olive oil over medium-high heat, add minced garlic and cook until fragrant.
- Add 3 tablespoons of butter to the pan, melt completely, then whisk in flour to form a roux. Gradually add heavy cream and milk, whisking to avoid lumps.
- Add onion powder, garlic powder, dry mustard, smoked paprika, and cayenne powder, whisking until sauce thickens. Season with salt and pepper, then stir in half of the shredded cheese until melted.
- In a 9x13-inch baking dish, combine cooked pasta with beaten eggs and 1 tablespoon of butter. Pour in cheese sauce and half of the lobster chunks, mixing thoroughly.
- Spread remaining lobster over the top, sprinkle with remaining shredded cheese, and add more cheese if desired.
- Melt remaining 2 tablespoons of butter and toss with panko breadcrumbs. Sprinkle evenly over the mac and cheese.
- Bake at 375°F for 27 to 35 minutes until golden and bubbly. Let rest for 10 minutes, garnish with parsley, and serve.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven at 375°F for 10-15 minutes.