This recipe is adapted from my Classic Mac and Cheese, which is one of my most popular recipes. Growing up on the East Coast, lobster has always been one of my favorite ingredients to cook with. Any East Coast native will tell you that the key to any great lobster dish is letting the sweet, delicate flavor of the lobster shine (rather than overpowering it). I developed and tested this recipe with exactly that in mind. After all, lobster isn’t exactly a budget-friendly ingredient, so when you’re cooking with it, you want it to be the star of the dish!
Tips For Buying Live Lobsters
- Choose a reputable seafood market: Buy live lobsters from a trusted fish market or fishmonger where the lobsters are properly stored and handled.
- Look for active lobsters: A healthy live lobster should be lively and responsive, with movement in its claws, legs, or tail. Avoid lobsters that are limp or unresponsive.
- Keep them cool and damp: If you’re transporting live lobsters home, place them in a cooler and cover them with a damp towel. Never store live lobsters in fresh water.
- Cook them as soon as possible: For the freshest flavor and best texture, cook live lobsters the same day you purchase them.
Tips For Cooking Whole Lobsters
- Chill the lobsters before cooking: If you plan to cook the lobsters whole, place them in the freezer for 15 to 20 minutes beforehand to numb them.
- Salt the cooking water well: Traditional wisdom says the best-tasting lobsters are boiled in clean seawater — which you can very well do if you have access! If you’re not using seawater, add enough salt so that the water tastes very salty. The amount needed will depend on the volume of water and type of salt.
- Don’t overcook the lobster: The shells should turn bright red and the meat should be opaque and firm. The thickest part of the tail should reach 140°F. Overcooked lobster can quickly become tough and rubbery.
- Cool the meat promptly: Once you’ve removed the lobster meat from the shells, refrigerate it promptly until you’re ready to assemble the mac and cheese. I recommend cooking the lobsters the day before, then storing the meat in an airtight container in the fridge overnight.
FAQ
Can I use frozen lobster meat for lobster mac and cheese?
Though I always prefer to use fresh lobster, you can absolutely use frozen lobster meat. Thaw it in the refrigerator overnight and pat it dry before adding it to the mac and cheese.
What type of pasta is best for lobster mac and cheese?
Short-cut pasta with plenty of ridges or curves works best because it holds onto the creamy cheese sauce. I typically use cavatappi, tortiglione, or macaroni.
Can I use different cheeses?
Yes! I love the combination of Gruyère and sharp white cheddar. Gruyère gives the sauce a rich, nutty flavor, while the cheddar adds sharpness and saltiness. You can absolutely substitute other cheeses — such as Fontina, Gouda, or Monterey Jack — but keep in mind that the flavor and amount of salt needed may be slightly different, so taste the sauce as you go!
Can I use pre-shredded cheese?
I recommend buying blocks of cheese and grating them yourself. Pre-shredded bags of cheese normally contain anti-caking agents that can make a mac and cheese sauce grainy.
Can I make lobster mac and cheese ahead of time?
Yes! After adding the noodles and lobster meat to the cheese sauce, allow the mixture to cool completely, then cover and refrigerate it overnight. When you’re ready to bake, add the panko topping and place it in the oven. I recommend assembling it no more than 24 hours ahead to ensure the lobster stays fresh.
How do I keep lobster mac and cheese from drying out?
This recipe has been developed with a generous amount of cheese sauce to keep the finished mac and cheese extra creamy. However, the pasta will continue to absorb the sauce as it bakes, so be careful not to overbake it. Bake just until the cheese sauce is hot and bubbling and the panko topping turns golden brown.
How to Make Lobster Mac and Cheese
Preheat your oven to 375℉.
In a medium saucepan, warm the milk over low heat until tepid. Be careful not to boil and scorch it!
Prepare the water for cooking your noodles by bringing a large pot of salted water to a boil (I use 4 quarts of water and 2 Tbsp of Diamond Crystal kosher salt). You do not need to cook your noodles just yet.
In a large pot or Dutch oven over medium-low heat, add in the olive oil and diced shallot and cook for 2 to 3 minutes until the shallot is softened but not browned. Next, add in the minced garlic and cook for another minute, just until fragrant.
Add in the butter and heat until it is melted and begins to bubble.
Then, stir in the flour and cook for 2 minutes, stirring constantly.
Next, pour in the tepid milk in a slow but even stream, stirring constantly with a wooden spoon to help prevent lumps from forming. You can also use a wire whisk for this part but be careful not to scrape or damage your pan!
Continue to cook the sauce, stirring constantly, until it thickens slightly and coats the back of a spoon when removed from the mixture.
Once thickened, stir in the kosher salt, pepper, dry mustard, and nutmeg, then remove from the heat.
Stir in the shredded cheeses, cover, and set the sauce aside.
Pro tip: At this point, taste the sauce and add in any additional salt as necessary, keeping in mind that the type and brand of the cheeses you use will have different levels of salt.
Add your noodles to the boiling water and cook according to the package instructions.
Once the noodles have cooked, drain and then stir them into the cheese sauce, followed by the lobster meat. Set aside.
In a medium bowl, whisk together the melted butter and panko breadcrumbs.
Spoon the lobster mac and cheese mixture into a large oven-proof baking dish or 6 individual au gratin dishes. Sprinkle the breadcrumbs evenly over the top.
Place the mac and cheese into the center of your preheated oven and bake for about 30 to 35 minutes, until the sauce is bubbly and the top turns golden brown. Sprinkle the top with fresh chopped parsley and serve immediately.
Lobster Mac and Cheese
Ingredients
- 1 ¼ lbs cooked lobster meat, cut into large chunks (about 4 to 5 whole live lobsters)
- 1 lb (454 g) short-cut pasta (I recommend cavatappi, tortiglione, or macaroni)
- 1 Tbsp extra virgin olive oil
- 1 large shallot, peeled and finely diced
- 1 large clove of garlic, peeled and finely minced
- 8 Tbsp (1 stick) unsalted butter
- ½ cup all-purpose flour (spooned and leveled)
- 4 cups whole milk
- 1 ½ tsp kosher salt (plus more to taste; I use Diamond Crystal)
- ½ tsp ground black pepper
- ½ tsp ground dry mustard
- Heaping ⅛ tsp ground nutmeg
- 3 cups Gruyère cheese, shredded (tightly packed)
- 3 cups sharp white cheddar cheese, shredded (tightly packed)
For the Topping
- 2 Tbsp unsalted butter, melted
- 1 cup panko breadcrumbs
- Fresh parsley, finely chopped
Instructions
- Preheat the oven to 375℉.
- In a medium saucepan, warm the milk over low heat until tepid. (Be careful not to let it boil or scorch.)4 cups whole milk
- For the pasta, bring a large pot of salted water to a boil (I use 4 quarts of water mixed with 2 Tbsp of Diamond Crystal kosher salt). Do not cook the noodles just yet.
- In a large pot or Dutch oven set over medium-low heat, combine the olive oil and diced shallot. Cook until the shallot is softened but not browned (about 2 to 3 minutes).1 Tbsp extra virgin olive oil1 large shallot, peeled and finely diced
- Add in the minced garlic and cook just until fragrant (about 1 minute).1 large clove of garlic, peeled and finely minced
- Add in the butter and heat until it is melted and begins to bubble.8 Tbsp (1 stick) unsalted butter
- Stir in the flour and cook for 2 minutes, stirring constantly.½ cup all-purpose flour
- Pour in the tepid milk in a slow but even stream, stirring constantly with a wooden spoon to help prevent lumps from forming. (You can also use a wire whisk for this part, but be careful not to scrape or damage your pot.)
- Continue to cook the sauce, stirring constantly, until it thickens slightly and coats the back of a spoon when removed from the mixture.
- Once thickened, stir in the salt, pepper, dry mustard, and nutmeg. Remove the pot from the heat.1 ½ tsp kosher salt½ tsp ground black pepper½ tsp ground dry mustardHeaping ⅛ tsp ground nutmeg
- Stir in the shredded cheeses, cover, and set the sauce aside.Pro tip: At this point, taste the sauce and add in more salt if needed, keeping in mind that the type and brand of cheese you use will have different levels of salt.3 cups Gruyère cheese, shredded3 cups sharp white cheddar cheese, shredded
- Add the noodles to the boiling water and cook them according to the package instructions.1 lb (454 g) short-cut pasta
- Drain the cooked noodles and stir them directly into the cheese sauce. Gently fold in the lobster meat. Set aside.1 ¼ lbs cooked lobster meat, cut into large chunks
- In a medium bowl, whisk together the melted butter and panko breadcrumbs.2 Tbsp unsalted butter, melted1 cup panko breadcrumbs
- Spoon the lobster mac and cheese mixture into a large oven-proof baking dish or 6 individual au gratin dishes. Sprinkle the buttered breadcrumbs evenly over the top.
- Bake in the center of the preheated oven until the sauce is bubbly and the top turns a nice golden brown (about 30 to 35 minutes).
- Sprinkle with fresh chopped parsley, as desired, and serve immediately.Fresh parsley, finely chopped
