Description
This indulgent Lobster Mac and Cheese combines succulent lobster tails with a rich, creamy cheese sauce made from a blend of cheddar, monterey jack, gruyere, and parmesan cheeses. Baked to golden perfection with a crunchy panko topping, this dish is the ultimate comfort food upgrade perfect for special occasions or decadent weeknight dinners.
Ingredients
Scale
For the Lobster
- 5 lobster tails (up to 6 for extra 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 cups shredded mild cheddar
- 1 1/2 cups shredded monterey jack
- 1 1/2 cups 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 cups heavy cream, room temperature
- 2 1/4 cups 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 each lobster tail in half vertically and place them on a foil-lined baking sheet. Melt 2 tablespoons of butter and brush it over the lobster tails, then sprinkle with Cajun seasoning. Bake for 10 minutes or until lobster develops a beautiful color. Remove lobster meat from shells, roughly chop into large chunks, place in a medium bowl, and drizzle with the remaining butter from the baking sheet. Set aside. Lower oven temperature to 375°F.
- Cook the Pasta: Bring 8 cups of salted water to a boil in a large pot. Add 1 lb cavatappi pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Make the Cheese Sauce: In a large bowl, combine all shredded cheeses and set aside. Heat olive oil in a pan over medium-high heat, add minced garlic and cook for 1 minute until fragrant. Add 3 tablespoons of butter and let it melt. Whisk in flour quickly and cook for about 1 minute to create a roux. Gradually whisk in heavy cream and whole milk until smooth. Add onion powder, garlic powder, dry mustard, smoked paprika, cayenne powder, and season with salt and pepper to taste. Stir in half of the shredded cheese mixture and continue stirring until cheese melts and sauce thickens. Turn off heat.
- Assemble the Dish: In a 9×13 inch baking dish, add the cooked pasta, beaten eggs, and 1 tablespoon of butter. Mix well. Pour in desired amount of cheese sauce (use all for extra cheesy) and half of the lobster chunks. Stir to combine thoroughly. Spread the remaining lobster chunks evenly over the top of the pasta mixture. Sprinkle with the remaining shredded cheeses, taking care to leave lobster pieces visible for presentation. For a cheesier top, add additional shredded cheese if desired.
- Prepare the Topping and Bake: In a small bowl, melt the remaining 2 tablespoons of butter and toss with panko breadcrumbs. Sprinkle breadcrumb mixture over the top, leaving lobster pieces mostly uncovered so they peek through. Bake in the 375°F oven for 27-35 minutes until bubbly and golden brown on top.
- Rest and Serve: Allow the baked mac and cheese to rest for 10 minutes after removing from the oven. Garnish with chopped parsley and serve warm for the best flavor and texture.
Notes
- How To Reheat & Store Lobster Mac and Cheese: Store leftovers in an airtight container in the refrigerator. Reheat by baking in a preheated 375°F oven for 10-15 minutes or until heated through.
- Storage Duration: Refrigerated Lobster Mac and Cheese remains good for up to 3 days.
- Freezing Tips: You can freeze this dish, but be aware that the texture of the pasta, lobster, and cheese sauce may slightly change after thawing and reheating. It is best enjoyed fresh for maximum flavor and creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 650
- Sugar: 3g
- Sodium: 550mg
- Fat: 45g
- Saturated Fat: 28g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 180mg
