Description
This Lobster Mac and Cheese recipe combines tender lobster tails with a rich, creamy cheese sauce made from four kinds of cheese. The dish is baked to golden, gooey perfection, creating a decadent comfort food that’s perfect for special occasions or indulgent weeknight dinners.
Ingredients
Scale
Lobster and Pasta
- 5 lobster tails (increase to 6 for extra lobster meat)
- 8 cups water
- 1 lb cavatappi pasta
Cheese Sauce
- 10 tbsp unsalted butter (divided)
- 1 1/2-2 tsp Cajun seasoning
- 1 1/2 cup shredded mild cheddar cheese
- 1 1/2 cup shredded Monterey Jack cheese
- 1 1/2 cup shredded Gruyere cheese
- 2/3 cup shredded Parmesan cheese
- 1 tsp olive oil
- 2 tsp minced garlic
- 1/2 cup all-purpose flour
- 2 1/4 cup heavy cream (room temperature)
- 2 1/4 cup whole milk (room temperature)
- 2 tsp onion powder
- 2 tsp garlic powder
- 3/4 tsp dry mustard
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne powder
- 2 large eggs (beaten)
Topping and Garnish
- 1/2 cup panko crumbs
- Chopped parsley (for garnish)
Instructions
- Prepare the Lobster: Bring 8 cups of water to a boil. Cook the lobster tails until just done, then remove the meat from the shells and chop into bite-sized pieces. Set aside.
- Cook the Pasta: In the same boiling water, cook the cavatappi pasta according to package instructions until al dente. Drain and set aside.
- Make the Roux: In a large skillet or saucepan, melt 6 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant. Stir in the flour to form a roux, cooking for 1-2 minutes without browning.
- Prepare the Cheese Sauce: Gradually whisk in the heavy cream and whole milk, ensuring the mixture is smooth. Add the Cajun seasoning, onion powder, garlic powder, dry mustard, smoked paprika, and cayenne powder. Allow the sauce to thicken while stirring often.
- Add Cheese and Eggs: Once thickened, remove the sauce from heat and immediately stir in the shredded cheddar, Monterey Jack, Gruyere, and Parmesan cheeses until fully melted. Let the sauce cool slightly, then whisk in the beaten eggs quickly to avoid curdling.
- Combine Lobster and Pasta: Add the chopped lobster meat and cooked pasta into the cheese sauce. Mix gently to coat everything evenly.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Butter a large baking dish with the remaining 4 tablespoons of unsalted butter. Pour the lobster mac and cheese mixture into the dish.
- Add Topping: Sprinkle the panko crumbs evenly over the top of the mac and cheese mixture for a crunchy crust.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the sauce is bubbly.
- Garnish and Serve: Remove from the oven, sprinkle chopped parsley on top for freshness and color, and serve hot.
Notes
- This Lobster Mac and Cheese recipe features a creamy decadent sauce made with four cheeses and tender chunks of lobster baked together with pasta to gooey perfection.
- Use freshly grated cheese for the best melt and flavor.
- Allow the sauce to cool slightly before adding eggs to prevent scrambling.
- If you prefer a less spicy dish, reduce or omit the cayenne powder and Cajun seasoning.
- For ultimate lobster flavor, gently poach lobster meat in butter before adding it to the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 578 kcal
- Sugar: 3 g
- Sodium: 423 mg
- Fat: 39 g
- Saturated Fat: 23 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 173 mg
