Garlic Butter Lobster Mac & Cheese

Lobster mac and cheese works best when the lobster is treated gently: build the sauce first, fold in cooked lobster at the end, and bake only long enough to brown the top.

Recipe at a Glance

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 6

Ingredients

• 12 ounces cavatappi or elbow macaroni
• 12 ounces cooked lobster meat, cut into bite-size pieces
• 4 tablespoons unsalted butter, divided
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 3 cups whole milk, warmed
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt, plus more for pasta water
• 1/4 teaspoon black pepper
• 6 ounces sharp white cheddar, shredded
• 4 ounces Gruyère, shredded
• 1/3 cup grated Parmesan, divided
• 1/2 cup panko breadcrumbs
• 1 tablespoon chopped chives
• 1 teaspoon lemon zest

How to Make Garlic Butter Lobster Mac & Cheese

1. Heat the oven to 375°F. Butter a 2 1/2-quart baking dish. Cook pasta until 1 minute shy of al dente and drain.
2. Melt 1 tablespoon butter in a small pan. Add garlic and cook 30 seconds, then pour the garlic butter over the cooked lobster and toss gently.
3. Melt remaining 3 tablespoons butter in a saucepan. Whisk in flour and cook 1 minute. Gradually whisk in warm milk and cook until lightly thickened.
4. Remove from heat. Stir in Dijon, salt, pepper, cheddar, Gruyère and half the Parmesan until smooth. Fold in pasta, lobster, chives and lemon zest.
5. Transfer to the baking dish. Mix panko with remaining Parmesan and sprinkle over the top.
6. Bake 18 to 22 minutes, just until bubbling and golden. Avoid overbaking so the lobster stays tender. Rest 5 minutes before serving.

Recipe Tips

• Use already cooked lobster meat and add it only after the cheese sauce is finished.
• Shred cheese from blocks for the smoothest sauce.
• Lemon zest brightens the richness without making the sauce taste lemony.

Storage and Reheating

Refrigerate up to 3 days. Reheat gently, covered, with a splash of milk; seafood can toughen if overheated.

Frequently Asked Questions

Can I use frozen lobster meat?

Yes. Thaw it completely in the refrigerator, drain well and pat dry before folding it into the pasta.

Can I make it ahead?

Assemble the pasta and sauce without baking, cool quickly and refrigerate up to 24 hours. Add the topping just before baking and cook until hot and bubbling.

Yummy Original recipe developed for Yummy.info.