Romantic Lobster Mac Cheese (Printable View)
Delightful lobster combined with creamy cheeses and crispy topping in a comforting baked dish.
# What You’ll Need:
→ Pasta
01 - 12 oz elbow macaroni or cavatappi
→ Lobster
02 - 12 oz cooked lobster meat, chopped
→ Cheese Sauce
03 - 4 tbsp unsalted butter
04 - 1 small shallot, finely minced
05 - 2 cloves garlic, minced
06 - 1/4 cup all-purpose flour
07 - 3 cups whole milk, warmed
08 - 1/2 cup heavy cream
09 - 1 1/2 cups shredded Gruyère cheese
10 - 1 1/2 cups shredded sharp white cheddar
11 - 1/2 cup grated Parmesan cheese
12 - 1 tsp Dijon mustard
13 - 1/2 tsp paprika
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
16 - Pinch cayenne pepper
→ Topping
17 - 3/4 cup panko breadcrumbs
18 - 2 tbsp unsalted butter, melted
19 - 2 tbsp chopped fresh parsley
# Cooking Steps:
01 - Preheat oven to 400°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Cook pasta until al dente according to package directions. Drain well and set aside.
03 - In a large saucepan over medium heat, melt 4 tbsp butter. Add minced shallot and sauté for 2 minutes until softened. Add garlic and cook 1 minute until fragrant.
04 - Sprinkle flour into the saucepan, whisking constantly for 1-2 minutes to form a smooth roux. Do not let it brown.
05 - Gradually whisk in warm milk and heavy cream, stirring constantly to prevent lumps. Continue whisking for 4-5 minutes until sauce thickens and coats the back of a spoon.
06 - Reduce heat to low. Stir in Gruyère, sharp white cheddar, and Parmesan cheeses until completely melted and smooth. Add Dijon mustard, paprika, salt, black pepper, and cayenne pepper.
07 - Fold cooked pasta and chopped lobster meat into the cheese sauce until evenly coated.
08 - Pour the lobster mac and cheese mixture into the prepared baking dish, spreading evenly.
09 - In a small bowl, combine panko breadcrumbs, melted butter, and chopped parsley. Mix until breadcrumbs are evenly coated.
10 - Sprinkle breadcrumb mixture evenly over the pasta. Bake for 18-22 minutes until golden brown and bubbling around edges. Let rest 5 minutes before serving.
# Expert Tips:
01 -
- The Gruyère and sharp white cheddar create this impossibly creamy sauce that somehow still feels sophisticated enough for anniversaries
- Lobster meat stays tender and sweet throughout baking, never tough or rubbery like I worried it might the first time
02 -
- Always warm your milk before adding it to the roux—cold milk creates lumps that are nearly impossible to whisk out completely
- Grate your own cheese instead of buying pre-shredded bags, since the anti-caking coating on packaged cheese prevents it from melting smoothly
03 -
- Pat your lobster meat completely dry with paper towels before adding it to the sauce—excess moisture can make the final dish slightly watery
- Let the finished dish rest for those full 5 minutes before serving, which allows the sauce to thicken slightly and makes portioning much cleaner