Description
This decadent Lobster Mac and Cheese recipe features tender lobster chunks baked in a rich, creamy three-cheese sauce with a crispy panko topping. Combining the luxurious flavors of lobster with comforting cavatappi pasta and a blend of mild cheddar, Monterey Jack, and Gruyere cheeses, this dish is perfect for special occasions or an indulgent dinner.
Ingredients
Scale
For the Lobster
- 5 lobster tails (up to 6 for more meat)
- 10 tbsp unsalted butter, divided
- 1 1/2 – 2 tsp Cajun seasoning
For the Pasta
- 8 cups water
- 1 lb cavatappi pasta
- Salt, for boiling pasta
For the Cheese Sauce
- 1 1/2 cups shredded mild cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 1 1/2 cups shredded Gruyere cheese
- 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
- Salt and pepper to taste
For the Assembly
- 2 large eggs, beaten
- 1/2 cup panko breadcrumbs
- Chopped parsley, for garnish
Instructions
- Prepare the Lobster: Preheat your oven to 450°F. Slice the lobster tails vertically in half and place them on a foil-lined baking sheet. Melt 2 tablespoons of the butter and brush it over the lobster halves, then sprinkle with Cajun seasoning. Bake the lobster for 10 minutes until nicely colored. Remove the lobster meat from the shells and chop into large chunks. Pour the remaining butter from the baking sheet over the lobster and set aside. Lower the oven temperature to 375°F.
- Cook the Pasta: Bring 8 cups of water with a pinch of salt to a boil in a large pot. Add the cavatappi pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
- Make the Cheese Sauce: Toss all the shredded cheeses (except Parmesan) together in a large bowl and set aside. Heat olive oil in a pan over medium-high heat, add minced garlic, and sauté for 1 minute until fragrant. Add 3 tablespoons of butter and melt. Quickly whisk in the flour and cook for about 1 minute to form a roux. Gradually pour in the heavy cream and whole milk while whisking continuously. Add onion powder, garlic powder, dry mustard, smoked paprika, and cayenne powder, and whisk to combine. Season with salt and pepper to taste. Stir in half of the shredded cheese mixture and continue stirring until melted. Turn off the heat once smooth and combined.
- Assemble the Dish: In a 9×13 inch baking dish, combine the cooked pasta with beaten eggs and 1 tablespoon of butter, mixing well. Pour in as much of the cheese sauce as desired (using it all for an extra cheesy dish) and half of the chopped lobster, mixing thoroughly. Spread the remaining lobster pieces evenly over the top. Sprinkle with the remaining shredded cheeses to allow lobster pieces to remain visible. For extra cheesiness, add additional shredded cheese on top.
- Add the Topping and Bake: In a small bowl, melt the remaining 2 tablespoons of butter and toss with panko breadcrumbs. Sprinkle the breadcrumb mixture evenly over the top, leaving lobster pieces mostly exposed. Bake in the oven at 375°F for 27 to 35 minutes until bubbly and golden brown on top.
- Rest and Garnish: Let the mac and cheese rest for 10 minutes after baking to set. Sprinkle with chopped parsley before serving for a fresh, colorful touch.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, bake in a preheated oven at 375°F for 10-15 minutes until warmed through.
- Freezing the dish is possible but may alter the texture of the pasta, lobster, and cheese sauce upon thawing. Best enjoyed fresh.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of the dish)
- Calories: 750 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 50 g
- Saturated Fat: 30 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 190 mg
