Easy Lobster Mac and Cheese Recipe

My husband, bless his heart, could eat this stuff every single day. The first time I made it, he actually tried to lick the pot clean. I had to swat him with a dishtowel! Now, whenever I’m feeling fancy (or just need to bribe him to do the dishes), this is my go-to. Even my picky toddler inhales it. I swear, I could put lobster mac and cheese in her sippy cup and she’d be happy. It’s pure magic, I tell ya!

Why You’ll Love This Easy Lobster Mac and Cheese Recipe

• Lobster. Mac. And. Cheese. Do I really need to say more?
• It’s way easier than you think! Seriously, if I can make it without burning the house down, you definitely can.
• It’s the ultimate comfort food with a touch of boujee. Like wearing sweatpants to a gala.
• Leftovers (if there are any) are amazing cold. Don’t judge me.
• It makes you feel like a fancy chef even if you’re just microwaving leftovers in your pajamas.

How to Make It

Alright, here’s the deal. First, you gotta cook your pasta. Don’t be a hero and try to get it al dente – we want this stuff nice and soft, you know? Like a hug in a bowl. While the pasta’s doing its thing, melt a whole lotta butter in a big pot. Like, more than you think you need. Trust me on this one. Then, whisk in some flour. Keep stirring, or you’ll get lumps! Nobody likes lumpy mac and cheese.

Next, pour in the milk slowly, whisking like your life depends on it. We’re making a béchamel sauce here, so take your time. Let it simmer until it thickens up a bit. Now comes the fun part – the cheese! Throw in a bunch of different kinds. I usually go for cheddar, Gruyere, and maybe a little Parmesan if I’m feeling extra fancy. Stir until it’s all melted and gooey. Then, add in your cooked lobster and pasta. Mix it all together, season with salt and pepper, and boom! Lobster mac and cheese magic. If you want to get real crazy, sprinkle some breadcrumbs on top and bake it for a few minutes until it’s bubbly and golden. But honestly, it’s just as good straight from the pot. Don’t tell anyone I said that.

Ingredient Notes

• Lobster Meat: Okay, let’s be real. Fresh lobster is amazing, but those pre-cooked lobster meat packs at the grocery store are just fine, too. Especially when I’m being lazy… which is, like, always. Just make sure it’s not that fake “krab” stuff. Yuck.
• Pasta: Elbow macaroni is classic, but honestly, any short pasta will work. I’ve even used penne in a pinch. Just don’t use spaghetti, okay? That’s just weird.
• Cheese: Don’t skimp on the cheese! Cheddar is a must, but Gruyere adds a nice nutty flavor. Parmesan gives it a little zing. Experiment! Use what you like. Just don’t use that pre-shredded stuff. It doesn’t melt as well.
• Butter: Use real butter, please! No margarine nonsense. It makes a HUGE difference. And don’t be shy with it. This is lobster mac and cheese, not a diet food.
• Milk: Whole milk is best for that extra creaminess. But I’ve used 2% when that’s all I had and it was still great!

Recipe Steps:

1. Cook pasta according to package directions until soft.
2. Melt butter in a large pot over medium heat.
3. Whisk in flour until smooth.
4. Slowly pour in milk, whisking constantly to prevent lumps.
5. Simmer until sauce thickens slightly.
6. Stir in cheddar, Gruyere, and Parmesan cheeses until melted and smooth.
7. Add cooked lobster and pasta to the cheese sauce.
8. Season with salt and pepper to taste.
9. Mix well to combine.
10. Optional: Sprinkle with breadcrumbs and bake until bubbly and golden.

What to Serve It With

Honestly, this is pretty much a meal in itself. But if you’re feeling fancy, a simple green salad or some steamed broccoli would be a nice addition. Or just a big spoon. No judgement here.

Tips & Mistakes

• Don’t overcook the pasta! Nobody likes mushy mac and cheese.
• Keep whisking the sauce! Lumps are the enemy.
• Taste as you go! Adjust the seasonings to your liking.
• If the sauce is too thick, add a little more milk. If it’s too thin, simmer it for a few more minutes.
• Don’t be afraid to experiment with different cheeses!
• And for the love of all that is holy, don’t forget the lobster!

Storage Tips

Okay, so if you actually have leftovers (which is a miracle in my house), store them in an airtight container in the fridge. It’ll keep for a couple of days. You can reheat it in the microwave or in the oven. But honestly, cold lobster mac and cheese straight from the fridge is pretty darn good. Especially for breakfast. Don’t judge me! I’ve even been known to eat it straight from the container while standing in front of the open fridge. It’s a judgement-free zone here, people.

Variations and Substitutions

• No lobster? Use shrimp, crab, or even just skip the seafood altogether. It’s still amazing.
• Out of Gruyere? Use Swiss or Fontina. Or just add more cheddar!
• Don’t have any breadcrumbs? Crush up some crackers or potato chips. Seriously, anything goes.
• I’ve even added a little hot sauce for a kick. It was surprisingly good! One time I tried adding some leftover pesto. It was… interesting. Not my best moment, but hey, you gotta try things, right?

Frequently Asked Questions

Easy Lobster Mac and Cheese Recipe

This Easy Lobster Mac and Cheese is a rich and creamy comfort food dish featuring succulent lobster, tender pasta, and a blend of luxurious cheeses for an indulgent meal.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 8 oz lobster meat cooked and chopped
• ▢ 8 oz elbow macaroni
• ▢ 2 tbsp unsalted butter
• ▢ 2 tbsp all-purpose flour
• ▢ 2 cups milk preferably whole milk
• ▢ 1 cup sharp cheddar cheese shredded
• ▢ 1 cup Gruyère cheese shredded
• ▢ 0.5 tsp salt
• ▢ 0.25 tsp black pepper freshly ground
• ▢ 0.25 tsp paprika
• ▢ 2 tbsp bread crumbs for topping

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C). Cook the macaroni according to package instructions, then drain and set aside.
• In a large saucepan, melt the butter over medium heat. Add flour and whisk continuously for about 1 minute to form a roux.
• Slowly add the milk to the roux, whisking constantly until the mixture is smooth and starts to thicken.
• Stir in the cheddar and Gruyère cheeses. Add salt, pepper, and paprika, then continue stirring until the cheese is melted and the sauce is smooth.
• Add the cooked macaroni and lobster meat to the cheese sauce, stirring well to combine.
• Transfer the lobster mac and cheese to a baking dish and sprinkle with bread crumbs.
• Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the edges are bubbly. Serve hot.

Notes

For a more intense lobster flavor, try adding a splash of lobster stock to the cheese sauce. You can also substitute the bread crumbs with crushed Ritz crackers for a buttery, flavorful topping.