Lobster mac & cheese is in a category on its own. Rich, decadent, and creamy, this dish is more than just
lobster added to classic mac & cheese. It stands alone, making for a wow-worthy side dish or main on any dinner spread. Because of lobster’s higher price point, this dish can seem intimidating, but we’ve discovered a way around that with our top tips and tricks. Follow our guide, and you’ll have a creamy, cheese lobster mac that will taste like it came straight from your favorite fancy seafood restaurant. Here’s everything you need to know:
All about the lobster:
While you can get a whole lobster from your fishmonger, buying pre-cooked lobster from the grocery store is so much easier—look for it in the same section at your grocery store, or consult your fishmonger. Before using, make sure to give it a once-over to pick out any extra shells or cartilage that might have been left behind.
The pasta:
Cavatappi is our preferred pasta shape for any mac & cheese: the ridges catch all of the rich and creamy cheese sauce. That being said, you can use any short noodle you prefer; elbow, shells, or bowtie would all be great options.
How to make the best cheese sauce:
First things first: Our creamy, cheesy sauce starts with a roux to help it get to that thick consistency we’re looking for. Then, we add in our cheese. We’re using 3 types of cheese here: fontina, cheddar, and Parmesan. Each plays a unique role in our mac: fontina is mild and creamy and delivers that cheese pull, cheddar adds a sharp bite to contrast the sweetness, and Parmesan gives a welcome nuttiness.
We have two top tips to ensure the best cheese sauce. First, freshly shred your cheese from a block. Although pre-shredded bags are convenient, they just don’t melt the same as freshly shredded cheese. If you want the ultimate creamy, cheesy mac, go for a fresh block. Second, add your cheese in batches to the roux. This will eliminate any clumps, and will give you a smooth and creamy sauce.
What do I serve with lobster mac & cheese?
We suggest completing your dinner spread with something fresh to balance the creamy richness of your lobster mac. Roasted asparagus, sautéed Brussels sprouts, or a crisp arugula salad would all give a refreshing contrast to the creamy dish. Buttermilk biscuits (or our copycat Red Lobster Cheddar Bay biscuits) would also be ideal to get every last drop of the delicious sauce, tbh.
Storage:
This creamy, cheesy pasta is best fresh, but if you manage to have any leftovers, store them in an airtight container in the fridge for around 3 days.
Tried this recipe? Let us know how it came out in the comments below!
Lobster mac & cheese is in a category on its own. Rich, decadent, and creamy, this dish is more than just
lobster added to classic mac & cheese. It stands alone, making for a wow-worthy side dish or main on any dinner spread. Because of lobster’s higher price point, this dish can seem intimidating, but we’ve discovered a way around that with our top tips and tricks. Follow our guide, and you’ll have a creamy, cheese lobster mac that will taste like it came straight from your favorite fancy seafood restaurant. Here’s everything you need to know:
All about the lobster:
While you can get a whole lobster from your fishmonger, buying pre-cooked lobster from the grocery store is so much easier—look for it in the same section at your grocery store, or consult your fishmonger. Before using, make sure to give it a once-over to pick out any extra shells or cartilage that might have been left behind.
The pasta:
Cavatappi is our preferred pasta shape for any mac & cheese: the ridges catch all of the rich and creamy cheese sauce. That being said, you can use any short noodle you prefer; elbow, shells, or bowtie would all be great options.
How to make the best cheese sauce:
First things first: Our creamy, cheesy sauce starts with a roux to help it get to that thick consistency we’re looking for. Then, we add in our cheese. We’re using 3 types of cheese here: fontina, cheddar, and Parmesan. Each plays a unique role in our mac: fontina is mild and creamy and delivers that cheese pull, cheddar adds a sharp bite to contrast the sweetness, and Parmesan gives a welcome nuttiness.
We have two top tips to ensure the best cheese sauce. First, freshly shred your cheese from a block. Although pre-shredded bags are convenient, they just don’t melt the same as freshly shredded cheese. If you want the ultimate creamy, cheesy mac, go for a fresh block. Second, add your cheese in batches to the roux. This will eliminate any clumps, and will give you a smooth and creamy sauce.
What do I serve with lobster mac & cheese?
We suggest completing your dinner spread with something fresh to balance the creamy richness of your lobster mac. Roasted asparagus, sautéed Brussels sprouts, or a crisp arugula salad would all give a refreshing contrast to the creamy dish. Buttermilk biscuits (or our copycat Red Lobster Cheddar Bay biscuits) would also be ideal to get every last drop of the delicious sauce, tbh.
Storage:
This creamy, cheesy pasta is best fresh, but if you manage to have any leftovers, store them in an airtight container in the fridge for around 3 days.
Tried this recipe? Let us know how it came out in the comments below!
- Yields:
-
8
serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 40 mins
- Cal/Serv:
- 590
Directions
-
- Step 1
Preheat oven to 375°. In a large pot of salted boiling water, cook cavatappi until al dente. Drain and set aside.
- Step 2In a large saucepan over medium heat, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with nutmeg if using, salt, and pepper. Let simmer until thickened slightly, about 2 minutes.
- Step 3
Remove pan from heat and stir in cheddar, Fontina, and 1/2 cup Parmesan and whisk until smooth. Fold in pasta and lobster and transfer into a 9″-x-13″ baking dish. - Step 4
In a medium bowl, combine Panko, the remaining Parmesan, and oil. Season with salt and pepper and sprinkle over pasta. Bake until bubbly and golden, 20-25 minutes.
- Step 1
Parker Feierbach
