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+ servings

Lobster Mac + Cheese

lobster mac and cheese in a casserole dish
Lobster mac and cheese is not just one of the ultimate, decadent comfort foods, it’s perfect for a family meal, a cozy date night or special celebration!
Sip + Sanity | Linda
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Serving Size 8

Ingredients

  • 4 lobster tails (4 to 5 oz each) or 1¾ cups cooked lobster meat
  • 6 tbsp unsalted butter divided
  • 1 lb cavatappi pasta
  • 3 tbsp flour
  • 4 cups 2% milk warmed, using the stove or microwave
  • 1-2 tbsp brandy optional
  • 1/4 tsp cayenne pepper
  • 1/2 tsp kosher salt
  • fresh cracked black pepper
  • 5 cups shredded cheese any good melting cheeses
  • 2 tbsp chives minced, plus extra for garnish
  • 1/2 cup panko breadcrumbs
  • dash paprika

Instructions

Prepare the lobster (skip this step if you purchased precooked lobster meat)

  • Move one of your oven racks to the upper third of the oven and preheat the broiler. With a large, sharp knife, crack each lobster tail down the center and split it open to reveal the meat. (No need to cut it completely in half.)
  • Place the tails on a sheet pan with the meat facing up. Melt 2 tablespoons of butter and brush or drizzle it over each, then sprinkle with a little kosher salt. Broil the tails for 5 minutes, then set aside to cool.
  • Once cool enough to handle, slide your thumb under a section of meat (at the cut end of the tail) and gently pull the meat away from the shell in one large piece. Repeat with the remaining tails.
  • Chop or tear the lobster meat into bite size pieces. Set aside for later.

Prepare the mac + cheese

  • Preheat the oven to 375 degrees. Return the rack to the center of the oven. Lightly mist a casserole (approx. 9"x13") with cooking spray.
  • Fill a large pot with salted water and set it to boil over high heat.
  • In a large saucepan, melt 3 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly.
  • Next, whisk in warm milk, brandy, cayenne pepper and 1/2 teaspoon of kosher salt, and fresh cracked pepper. Simmer over medium heat for about 15 minutes, stirring frequently. Watch that your pot does not boil over and reduce the heat if it creeps toward the top. It will thicken only slightly.
  • Meanwhile, cook your pasta according to the package directions -- probably about 9 minutes for al dente. Drain the pasta and return it to the pot.
  • Reduce the burner under your sauce to low. Add the shredded cheese and chives. Stir for about 1 minute until the cheese has completely melted. The cheese will thicken the sauce. Taste for seasoning and adjust as needed.
  • Add the lobster meat and cheese sauce to the pasta pot and stir to combine. Transfer the pasta to the casserole.
  • Place the panko in a small bowl and add a dash or two of paprika. Melt the remaining 1 tablespoon of butter, add it to the breadcrumbs and give it a stir to evenly distribute. Sprinkle this all over the top of the mac + cheese.
  • Bake for 20-25 minutes until the breadcrumbs turn golden brown and the cheese sauce is bubbling around the edges.
  • Garnish with chopped chives and serve immediately.

Nutrition

Calories: 609kcal | Carbohydrates: 54g | Protein: 33g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 806mg | Potassium: 425mg | Fiber: 2g | Sugar: 8g | Vitamin A: 916IU | Vitamin C: 1mg | Calcium: 544mg | Iron: 1mg