Lobster Mac and Cheese

The cheesiest lobster mac and cheese topped with Parmesan thyme ciabatta breadcrumb topping is an indulgent recipe ideal for any celebration. The creamy, incredibly cheesy sauce is made with Gruyère cheese and sharp cheddar cheese and folded through al dente pasta and chunks of juicy lobster. Who could say no to that?

Love lobster? Creamy Lobster Pasta is a must-make!

Ingredients needed

• Lobster or crayfish tails.
• Butter. 
• Fresh garlic cloves. 
• Salt and pepper.
• Butter. 
• Flour. 
• Milk. 
• Heavy cream or whipping cream.
• Cheese. I used Gruyère and cheddar cheese but Parmesan, mozzarella, provolone, Jack cheese or Swiss cheese will all work.
• Garlic powder. 
• Dijon mustard. Mustard powder can be used instead.
• Paprika. 
• Chilli flakes. 
• Lemon juice. 
• Macaroni. Use any short pasta shape of your choice. Elbow macaroni, penne, rigatoni, etc.
• Ciabatta bread. Substitute with panko breadcrumbs.
• Parmesan cheese. 
• Fresh thyme. 
• Salt and pepper.

How to make lobster mac and cheese

1. Cook lobster: Halve the lobster tails (or crayfish) with a sharp knife then place, flesh-side up, on a baking sheet. Combine melted butter with seasonings then brush liberally over the lobster. Bake until the meat is creamy white throughout. Remove from the oven and allow to cool for 5 minutes. Carefully remove from the meat from the shells then slice into bite-size chunks and set aside.
2. Make the cheese sauce: In a large saucepan set over medium heat, melt the butter. Whisk the flour into the butter to form a roux and cook for 1-2 minutes until lightly golden. Whisk in the milk and cream until the sauce is smooth then reduce the heat and allow to simmer gently for 5-7 minutes, stirring regularly. Once the sauce is thick and smooth, remove from the heat and add all the cheese, mustard and seasonings. Stir to combine.
3. Cook the pasta: While the sauce is cooking, bring a large pot of salted water to the boil. Cook the pasta for 8 minutes, until al dente, then drain.
4. Assemble: Combine the cooked macaroni with the creamy cheese sauce and stir in the lobster meat. Transfer the mixture to an oven-safe casserole dish or baking dish. Combine the ciabatta breadcrumbs with a tablespoon of olive oil, grated Parmesan and fresh thyme in a small bowl then scatter over the mac and cheese.
5. Bake: Place in the oven and allow to bake for 15-20 minutes until hot and bubbling. Remove from the oven, allow to rest for 5-10 minutes then sprinkle with parsley (optional) and serve.

Can I make this ahead?

The mac and cheese can be assembled up to a day in advance and kept covered in the fridge. Remove from the fridge an hour before baking to allow to come to room temperature then bake as instructed. Leftovers can be kept in an airtight container in the refrigerator for up to 2 days and reheated in the oven until hot throughout.

What to serve with lobster Mac and cheese

This dish is a meal all on its own but a simple side salad of leafy greens and a zesty vinaigrette will be a delicious side dish that will also cut through the richness of the Mac and cheese.

1. Easy green salad with lemon Parmesan dressing

Mac and cheese recipes

1. Jalapeño Popper Mac and Cheese
2. Four cheese baked mac and cheese
3. Caprese mac and cheese