Lobster Mac and Cheese
Creamy, cheesy, and loaded with buttery lobster—this Lobster Mac and Cheese is like a warm hug in a bowl. It’s one of those dishes that feels fancy but is super easy to make. Whether it’s a special date night or just a treat-yourself Tuesday, this recipe hits the spot. I promise it’s not your average mac and cheese.
This one’s rich, cozy, and packed with flavor you’ll crave again and again. The lobster makes it feel extra special. Ready to cook something totally comforting and totally YUM? Let’s do this!
Ingredients You’ll Need
This recipe uses pantry staples with a splash of magic. Check the recipe card below for exact measurements.
- Butter: Adds richness and helps toast the breadcrumbs.
- Flour: Thickens the sauce so it gets super creamy.
- Milk: I use whole milk, which makes the sauce smooth and dreamy.
- Corkscrew pasta (uncooked): Cavatappi or cellentani hold the cheesy sauce perfectly.
- Salt and pepper: A must to bring out all the flavors.
- Garlic powder: Adds a gentle kick of savory flavor.
- Onion powder: Gives a warm depth without needing fresh onions.
- Smoked paprika: Adds a tiny smoky hint that pairs with lobster.
- Shredded cheddar cheese: Sharp and melty—your cheesy base.
- Shredded mozzarella cheese: Adds that gooey pull we all love.
- Chopped cooked lobster meat (plus more for garnish): The star of the show!
- Panko breadcrumbs: For that golden, crunchy topping.
- Chives (thinly sliced): Bright pop of color and fresh bite.
How to Make Lobster Mac and Cheese
This dish comes together in under an hour with simple steps. Here’s how to make it from scratch:
Step 1: Boil the Pasta
Cook the pasta in a large pot filled with salted boiling water until al dente, about 8 minutes. Drain using a colander and set aside while you prep the sauce.
Step 2: Make the Roux
Melt 4 tablespoons of butter in your pot over medium heat. Whisk in 1/4 cup flour. Stir for 1-2 minutes until golden.
Step 3: Add the Milk and Spices
Pour in 2 1/2 cups whole milk slowly, whisking until smooth. Add 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, salt, and pepper to taste. Simmer until thick.
Step 4: Stir in the Cheese
Add 2 cups shredded cheddar and 1 cup shredded mozzarella. Stir until melted and smooth. Fold in the cooked pasta and 1 1/2 cups lobster meat.
Step 5: Assemble and Top
Grease a 3-quart baking dish with cooking spray. Pour in the pasta mixture. Top with 1/2 cup panko and dot with 2 tablespoons melted butter.
Step 6: Bake
Bake at 375°F for 20-25 minutes until bubbly and golden. Sprinkle with chopped chives and extra lobster for flair. ENJOY!!!
Tips for the Best Lobster Mac and Cheese
Get ready to level up your mac and cheese!
- Use whole milk: It makes your cheese sauce ultra creamy with the perfect texture.
- Don’t overcook the pasta: Al dente pasta keeps everything from turning mushy after baking.
- Toast the panko breadcrumbs: A little butter in a pan gives them a head start for crunch.
- Buy good lobster: Fresh or frozen lobster meat works, but quality matters for taste.
- Let it rest: After baking, give it 5 minutes so it sets up just right.
- Garnish smart: Chives and extra lobster add a final fancy touch.
Variations and Substitutions
Want to mix things up? Try these swaps:
- Use different cheese: Gouda, fontina, or gruyere add fun flavor twists.
- Skip the lobster: Use shrimp, crab, or even rotisserie chicken. You might also love my creamy Shrimp Mac and Cheese
- Make it spicy: Add a pinch of cayenne or diced jalapeños.
- Gluten-free version: Use GF pasta and a 1:1 gluten-free flour blend.
- Extra veggies: Stir in spinach or roasted broccoli before baking.
Make-Ahead and Storage Tips
Want to prep this ahead? You totally can! Make the mac and cheese up to a day before baking. Just cover and pop it in the fridge. When you’re ready to eat, bake it as usual—maybe add a few more minutes since it’s cold. Leftovers? Store in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F or use the microwave for a quicker fix. This dish doesn’t freeze well because the dairy might separate, but it’s so tasty it probably won’t last long anyway!
Recipe FAQs
Can I use frozen lobster?
Yes! Just thaw it in the fridge first. Pat it dry before using so the dish doesn’t get watery.
What’s the best pasta shape?
Corkscrew pasta like cavatappi holds the sauce perfectly. Elbow macaroni or shells also work great.
Can I make it ahead of time?
Absolutely! You can prep it the day before, refrigerate it, then bake it when you’re ready.
What cheese works best?
Sharp cheddar and mozzarella melt beautifully. You can also add Gruyère or Monterey Jack for fun.
Can I add veggies?
Totally! Stir in cooked spinach or broccoli to sneak in something green and tasty.
Is it okay to reheat?
Definitely. Just use the oven or microwave. Add a splash of milk to keep it creamy.
What sides go well with this?
Try it with a crunchy Apple Fennel Coleslaw or Roasted Garlic Parmesan Potatoes for the perfect balance.
Can I freeze leftovers?
It’s not the best for freezing. The texture might change. Better to eat it fresh or in the next few days.
What if I don’t have panko?
Use crushed Ritz crackers or regular breadcrumbs for a similar crunch.
Can I make it spicy?
Yes, toss in some red pepper flakes or hot sauce for a little heat.
Lobster Mac and Cheese
Ingredients
- 8 ounces corkscrew pasta (uncooked)
- 4 tablespoons unsalted butter (divided use)
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper (to taste)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 1/2 cups chopped cooked lobster meat (plus extra for garnish)
- 1/2 cup panko breadcrumbs
- Chives (for garnish)
- Cooking spray
Instructions
- Cook the pasta: Grab your large pot and fill it with water. Bring it to a boil, toss in your pasta, and cook until al dente—about 8 minutes. Drain and set it aside.
- Make the roux: In the same pot, melt some butter over medium heat. Whisk in the flour and stir for a couple of minutes until it smells nutty and looks golden. This is your sauce base!
- Add milk and spices: Slowly pour in the milk while whisking to avoid lumps. Stir in garlic powder, onion powder, smoked paprika, salt, and pepper. Let it simmer and thicken up until creamy and smooth.
- Melt cheese: Lower the heat and stir in your cheddar and mozzarella cheese until fully melted. This is where things get dreamy! Now fold in the cooked pasta and your juicy lobster meat.
- Assemble and bake: Spray your 3-quart baking dish with cooking spray. Pour in the cheesy pasta mix. Top it with panko breadcrumbs and drizzle melted butter over the top for that perfect crunch.
- Garnish and serve: Pop the dish into a 375°F oven and bake for 20–25 minutes until bubbly and golden on top. Sprinkle fresh chives and extra lobster to finish. Dig in and ENJOY!
Notes
- Use fresh or frozen lobster meat—just thaw first.
- Let the baked dish rest before serving for a better texture.
- Whole milk gives the sauce a creamy finish.
- Add more cheese on top if you like it extra gooey.
- For crisp topping, toast panko before baking.
