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4.84 from 6 votes

Lobster Mac and Cheese Recipe

Lobster Mac and Cheese recipe creamy, decadent and indulgent. This macaroni and cheese recipe has chunks of briny lobster within a creamy cheese sauce. Perfect for the holidays or any other special occasion.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: aldi lobster, baked macaroni and cheese, four cheese, gouda, lobster, lobster mac n cheese, macaroni and cheese
Servings: 6 TO 8
Calories: 425kcal
Cost: $20

Ingredients

Bread Crumb Topping:

  • ¼ cup panko bread crumbs
  • 2 tablespoons unsalted butter
  • Pinch kosher salt

Lobster Macaroni and Cheese:

  • 4 lobster tails about 6 ounces total 
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 3 1/2 cups milk divided 
  • 1 1/2 teaspoons kosher salt 
  • 1/2 teaspoon crushed red pepper 
  • 1 teaspoon Dijon mustard
  • Freshly ground pepper
  • 2 cups aged cheddar (about 8 ounces)
  • 1 cup gouda cheese (about 5 ounces)
  • 1 pound pasta (I used rigatoni)
  • Chives as garnish 

Instructions

To Make the Buttery Bread Crumbs: 

  • To a small saucepan, set over medium heat, melt the butter. When melted, add the breadcrumbs and a pinch of salt. Mix until the breadcrumbs are thoroughly coated. Set aside. 

To Cook the Lobster Tails:

  • Bring a pot of salted water to a medium boil (should be a chill boil, nothing too aggressive). Drop the lobster tails into the water and cook for about 1 minute, until they mostly turn opaque. They will be undercooked, but no biggie, they’ll cook more in the pasta. Run them under cold water. 
  • Using kitchen scissors, cut the shell on both sides. Pull out the lobster meat and chop it up into bite-size pieces. 

To Make the Macaroni + Cheese:

  • Preheat oven to 375 degrees F. 
  • To a medium pot, set over medium heat, add the butter. When the butter has melted, add the flour and mix it together and cook the flour butter mixture for about 1 minute. Pour in the milk in two batches, stirring continuously in between additions. Cook until it thickens up, about 2 to 3 minutes. It’ll start to bubble up and thicken. Give it a good whisk and be sure to get in those corners of the pan to get any floury bits up and mixed in. It should be thick enough to coat the back of a spoon. 
  • Turn off the heat and whisk in the kosher salt, crushed red pepper, Dijon mustard and a few rounds of pepper. Give it a taste and adjust the salt to taste. Add the grated cheeses and mix them in until they’re melted. Cover the pot with a lid and set aside. 
  • Meanwhile, bring a pot of salted water to a boil. Cook the pasta according to the package’s instructions, about 9 minutes. 
  • Drain the pasta and then immediately add it to the pot with the cheesy sauce, along with the reserved lobster. Mix until thoroughly combined. 
  • Transfer to a 9 x 11-inch baking dish (or one that is comparable). Smooth it into an even layer and then top it with the reserved breadcrumbs. 
  • Transfer it to the oven to bake for about 15 to 20 minutes, until the top is lightly golden brown. 

Notes

Budget Version:
This recipe calls for 4 Maine lobster tails but 2 lobster tails would totally be sufficient. Obviously using 2 lobster tails is the more economical choice. 
Equipment: 
Le Creuset Dutch Oven | Silicon Spatulas | Small Saucepan

Nutrition

Serving: 6g | Calories: 425kcal