Description
Indulgent Lobster Mac and Cheese combining tender lobster tails with a creamy blend of cheddar, Monterey Jack, Gruyere, and Parmesan cheeses baked to golden perfection with a crispy panko topping. This luxurious twist on a classic comfort food is perfect for special occasions or a decadent family meal.
Ingredients
Scale
For the Lobster
- 5 lobster tails (increase to 6 for more lobster meat)
- 10 tbsp unsalted butter, divided
- 1 1/2-2 tsp Cajun seasoning
For the Pasta
- 8 cups water
- 1 lb cavatappi pasta
For the Cheese Sauce
- 1 1/2 cup shredded mild cheddar
- 1 1/2 cup shredded Monterey Jack
- 1 1/2 cup shredded Gruyere
- 2/3 cup shredded Parmesan cheese
- 1 tsp olive oil
- 2 tsp minced garlic
- 1/2 cup all purpose flour
- 2 1/4 cup heavy cream, room temperature
- 2 1/4 cup whole milk, room temperature
- 2 tsp onion powder
- 2 tsp garlic powder
- 3/4 tsp dry mustard
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne powder
For the Assembly
- 2 large eggs, beaten
- 1/2 cup panko crumbs
- Chopped parsley for garnish
Instructions
- Prepare the Lobster: Preheat the oven to 450°F. Cut the lobster tails vertically in half and place them on a foil-lined baking sheet. Melt 2 tablespoons of butter and brush it onto the lobster tails, then sprinkle with Cajun seasoning. Bake for 10 minutes or until the lobster develops a rich color. Remove lobster meat from shells, roughly chop into large chunks, and place into a medium bowl. Pour the remaining butter from the baking sheet over the lobster and set aside. Lower oven temperature to 375°F.
- Cook the Pasta: Bring 8 cups of water to a boil in a large pot with some salt. Add 1 pound of cavatappi pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Make the Cheese Sauce: Combine all shredded cheeses (cheddar, Monterey Jack, Gruyere, and Parmesan) in a large bowl and set aside. Heat 1 teaspoon olive oil in a pan over medium-high heat. Add 2 teaspoons minced garlic and cook for 1 minute. Add 3 tablespoons of butter and let it melt. Quickly whisk in 1/2 cup all-purpose flour and cook for about 1 minute. Gradually pour in 2 1/4 cups heavy cream and 2 1/4 cups whole milk while whisking continuously to prevent lumps. Add 2 teaspoons onion powder, 2 teaspoons garlic powder, 3/4 teaspoon dry mustard, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne powder, and continue whisking. Season the sauce with salt and pepper to taste. Stir in half of the shredded cheeses and allow them to melt while stirring continuously. Once melted, turn off heat.
- Assemble the Dish: In a 9×13 inch baking dish, add the cooked pasta, beaten eggs, and 1 tablespoon butter; stir well to combine. Pour the desired amount of cheese sauce over the pasta (use all for extra cheesiness) and add half of the lobster chunks. Mix thoroughly. Spread the remaining lobster over the top of the mac and cheese. Sprinkle remaining shredded cheeses over the top, leaving lobster pieces exposed for presentation. For extra cheesiness, add additional shredded cheese on top as desired.
- Prepare the Topping and Bake: Melt the remaining 2 tablespoons of butter in a small bowl, add 1/2 cup panko crumbs, and toss to coat. Sprinkle the buttery breadcrumbs evenly over the top, leaving some lobster visible. Bake the assembled dish at 375°F for 27-35 minutes until golden and bubbling.
- Rest and Serve: Let the mac and cheese rest for 10 minutes after baking. Garnish with chopped parsley before serving.
Notes
- Reheating & Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat by baking at 375°F for 10-15 minutes until heated through.
- Freezing: While you can freeze lobster mac and cheese, the texture of the pasta, lobster, and cheese sauce may slightly change upon thawing and reheating. For best flavor and consistency, enjoy fresh.
Nutrition
- Serving Size: 1 cup
- Calories: 620
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 180 mg
