A couple of weeks ago, my husband sent me an email about a recipe contest at work for a company cookbook that is intended to highlight the diversity of their employees. My daughter and I decided right away that we wanted to participate, and in figuring out what to make that was quintessentially American, we immediately thought of macaroni and cheese, a dish that we have brought to almost every group gathering we have attended in our 14 years in Asia. While we generally make plain mac and cheese, we decided to fancy it up by adding lobster this time. We even taste tested the recipe doing our usual version that cooks the pasta and sauce separately and one that cooks the pasta in the milk. (Our original version won our family taste test.)
This recipe is as good with the lobster as it is without, though. I have included instructions to cook your own lobster tails based on a recipe from Wholesome Yum that I found on the internet, but I have to admit that for about the same price, I will probably buy the precooked lobster in Citysuper next time to keep things a bit simpler. They sell it both frozen and thawed, which I love because spontaneous lobster roll or lobster mac and cheese nights are possible!
This recipe is the epitome of comfort food for our family. It was what I served after the kids had their wisdom teeth out. It is always on our table for Christmas and Thanksgiving, and when we were hosting visiting athletes when the kids were in high school it was a crowd favorite. It is often the choice for birthday dinners, too. Honestly, Mac and Cheese is perfect anytime that you just need food that feels like a hug.
My inspiration for this dish was Ina Garten’s Mac and Cheese from her Barefoot Contessa Family Style cookbook. Most of the recipes I cook come from online sources now, but Ina’s cookbooks are some of the ones that I still treasure and use often.
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Lobster Macaroni and Cheese
Ingredients
Macaroni and Cheese
- Kosher salt
- 1 lb (500 g) short pasta like cavatappi, elbow macaroni, fusilli or shells
- 4 cups (1 L) whole (full fat) milk (room temperature or warmed slightly)
- 6 T (3 oz, 84 g) unsalted butter, divided
- ⅓ cup (1.5 oz, 43 g) all purpose flour
- 2 cups (6 oz, 170 g) shredded Gruyere cheese
- 2 cups (8 oz, 227 g) shredded sharp cheddar cheese
- ¾ cup (2.5 oz, 68 g) fresh grated parmesan cheese, divided
- 1 ½ tsp Kosher salt
- ½ tsp fresh ground black pepper
- ½ tsp ground nutmeg preferably freshly grated
- ¼ tsp ground Cayenne pepper or to taste
- 1 ½ – 2 cups (220-290 g) cooked lobster meat chopped, (approx. ½ c (75 g) reserved for garnish, if desired)
- 1 cup Panko bread crumbs
- Spring onions or chives thinly sliced (optional)
Broiled Lobster Tails
- 2 lobster tails approximately 8 oz/227 g each
- 2 T (1 oz, 14 g) melted unsalted butter
- 1 clove garlic minced or pressed
- 2 tsp lemon juice
- ¼ tsp Kosher salt
- ¼ tsp smoked paprika optional
- 1 pinch of ground Cayenne pepper optional
Instructions
Lobster Tails
- Make sure the lobster tails are completely thawed, either overnight in the refrigerator or in cold water on the counter for about 30 minutes.
- Set an oven rack so that the lobster tails on a baking sheet will be approximately 5-6 inches from the heating element. Preheat the oven to the broil (grill) setting. Rinse and dry the lobster tails. Using kitchen scissors, cut the lobster shell down the center, from the end opposite to the fin to the fin, cutting to the fin but not through it. Pry the shell open, separating the meat from the shell gently and lifting it upward away from the bottom shell but keeping it attached at the tail end. Push together the empty shell underneath and arrange the lobster meat on top. Place the two lobsters on a baking sheet covered in tin foil.
- Combine the melted butter, garlic, lemon juice, salt, smoked paprika and Cayenne in a small bowl. Brush over the lobster tails.
- Broil until the meat is opaque, feels more firm and begins to brown, approximately 1 minute for each 1 oz/28 grams. (For 8 oz/227 g lobster tails, check after 7 minutes as ovens can vary.)
Macaroni and Cheese
- Preheat the oven to 350 F (180 C) and spray a large 3 quart baking dish with cooking spray. (You can use smaller individual dishes if desired.)
- Bring a large pot of boiling salted water to a boil. (1-2 T salt). When the water boils, add the pasta and cook according to the package directions. It should still have a bit of bite to it since you will be cooking it again in the oven. When finished, drain pasta and set aside (or add directly to the sauce if the timing works out.)
- While the water is boiling and the pasta is cooking, melt 4 T (56 g) of the butter in a large saucepan over low heat. Add the ⅓ cup (43 g) flour. Stir with whisk to combine into a paste and cook for about 2 minutes until the mixture starts to darken a little bit. While whisking, add the milk, stirring constantly. Cook over medium heat until the mixture starts to thicken to the point that it coats the back of a spoon. (This can take up to 7 or 8 minutes but it may be sooner.)
- Reduce heat to low (or remove from heat) and add the Gruyere, cheddar, ½ cup of the parmesan cheese, 1 ½ tsp salt, ½ tsp black pepper, ½ tsp nutmeg, ¼ tsp Cayenne, and stir until completely smooth. Combine the sauce and the pasta in either the cheese saucepan or the pasta pot, depending on where it fits. Gently stir in lobster meat, reserving a little bit for the top if desired. Transfer pasta to the baking dish. (If you are making ahead, stop at this point. Allow mac and cheese to cool for 30 minutes to 1 hour and then cover and refrigerate. Before cooking and moving to the next step, allow the casserole to come to room temperature for about an hour.)
- Melt the remaining 2 T (28 g) butter and combine with 1 cup of Panko bread crumbs and ¼ cup of Parmesan cheese. Sprinkle the breadcrumb mixture over the macaroni and cheese. Place the casserole dish in the oven that has been preheated to 350 F (180 C) and bake for approximately 30-40 minutes. (Smaller dishes will take less time, approximately 20 minutes.) The sauce will be bubbling and the breadcrumbs should be browning on top. (If you have prepared it ahead, bake uncovered in an oven preheated to 350 F (180 C) oven for 40-50 minutes or done.)
- Garnish with reserved lobster meat and chives if desired. (I sometimes sauté the reserved lobster meat with a little butter and lemon juice to make it extra special.)