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Lobster Mac and Cheese

Creamy, cheesy baked pasta with tender lobster for an indulgent comfort food classic.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Lobster
  • 400 g elbow macaroni
  • 2 cups cooked lobster meat chopped
  • 1 tbsp olive oil
Cheese Sauce
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups whole milk warm
  • 1 cup heavy cream
  • 2 cups cheddar cheese shredded
  • 1 cup gruyere cheese shredded
  • 0.5 cup parmesan cheese grated
  • 1 tsp Dijon mustard
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • salt and black pepper to taste
Topping
  • 1 cup panko breadcrumbs
  • 2 tbsp butter melted
  • 2 tbsp parmesan cheese
  • 1 tbsp parsley chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Cook pasta in salted boiling water until al dente, drain and toss with olive oil.
  3. Prepare lobster meat by cooking if necessary and chopping into bite-sized pieces.
  4. Melt butter in saucepan, whisk in flour and cook 1–2 minutes to form roux.
  5. Gradually whisk in warm milk and cream, stirring until thickened and smooth.
  6. Add cheeses and stir until melted, then mix in mustard, paprika, garlic powder, salt and pepper.
  7. Combine pasta and lobster with cheese sauce and transfer to baking dish.
  8. Mix breadcrumbs, melted butter, parmesan and parsley, sprinkle over top.
  9. Bake 20–25 minutes until golden and bubbling, then rest 5 minutes before serving.

Notes

Use fresh lobster for best flavor and do not overcook to keep it tender.