Description
This Decadent Lobster Mac and Cheese combines the rich flavors of succulent Maine lobster tails with a creamy blend of sharp cheddar, Gruyère, and Parmesan cheeses. Baked with a crispy panko breadcrumb topping, this luxurious twist on classic mac and cheese is perfect for a special occasion or indulgent dinner.
Ingredients
Scale
For the Lobster:
- 2 (10 to 12-ounce) uncooked Maine lobster tails, or 4 (4 to 6-ounce) uncooked small lobster tails
- Cooking spray
- 1 cup panko breadcrumbs
- 9 tablespoons unsalted butter, divided
- 1/4 teaspoon Old Bay seasoning
For the Cheese Sauce:
- 8 ounces sharp white cheddar cheese, shredded
- 5 ounces Gruyère cheese, shredded
- 2 ounces Parmesan cheese, grated
- 2 tablespoons dry white wine
- 1/3 cup all-purpose flour
- 3 1/2 cups whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1/2 medium shallot, minced
- 2 large cloves garlic, minced
For the Pasta:
- 1 pound dried cavatappi, gemelli, or large elbow macaroni pasta
- Fresh parsley sprigs (for garnish)
Instructions
- Thaw the Lobster: If using frozen lobster tails, thaw them completely in the refrigerator overnight or under cold running water to ensure even cooking.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 450°F (232°C). Lightly coat a 9×13-inch baking dish with cooking spray to prevent sticking.
- Prepare the Lobster: Using kitchen shears, carefully cut down each side of the lobster tail shell to expose the meat. Brush the lobster meat generously with melted butter and season with Old Bay seasoning. Place in the baking dish and bake until the lobster is mostly cooked through, about 8-10 minutes, depending on size. Remove from oven and chop into bite-sized pieces.
- Cook Pasta: Boil salted water and cook the pasta until al dente according to package instructions. Drain and set aside.
- Make the Cheese Sauce: In a large skillet over medium heat, sauté the minced shallots and garlic in 2 tablespoons of butter until softened and fragrant. Add the dry white wine and let it reduce for a minute. Stir in the flour and remaining butter to form a roux, cooking for about 2 minutes without browning. Gradually whisk in the whole milk, and cook until the sauce thickens. Reduce heat to low and stir in the sharp white cheddar, Gruyère, and Parmesan cheeses until melted and smooth. Season with kosher salt and red pepper flakes.
- Combine Ingredients: Add the cooked pasta and chopped lobster meat to the cheese sauce, stirring gently to combine everything evenly.
- Assemble and Bake: Pour the lobster mac and cheese mixture into the prepared baking dish. Sprinkle the panko breadcrumbs evenly over the top. Lower the oven temperature to 375°F (190°C) and bake for 20-25 minutes, or until the top is golden brown and bubbly.
- Finish and Serve: Allow the dish to cool slightly for 5-10 minutes after baking. Garnish with fresh parsley sprigs and serve warm.
Notes
- You can swap out lobster tails for cooked lobster meat if short on time.
- Using a combination of cheeses creates a more complex flavor and creamy texture.
- To make it spicier, add extra red pepper flakes or a dash of hot sauce to the cheese sauce.
- Resting the dish before serving helps the sauce set and makes it easier to serve.
- If you prefer a richer topping, mix the breadcrumbs with a little melted butter before sprinkling on top.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
