Description
This decadent Lobster Mac and Cheese combines tender lobster tails with a rich, creamy blend of sharp cheddar, Gruyère, and Parmesan cheeses. Baked with a crunchy panko breadcrumb topping, this comforting casserole is perfect for a special dinner or indulgent gathering.
Ingredients
Scale
For the Lobster
- 2 (10 to 12-ounce) uncooked Maine lobster tails, or 4 (4 to 6-ounce) uncooked small lobster tails
- Cooking spray
- 1 cup panko breadcrumbs
- 9 tablespoons unsalted butter, divided
- 1/4 teaspoon Old Bay seasoning
For the Cheese Sauce
- 8 ounces sharp white cheddar cheese, shredded
- 5 ounces Gruyère cheese, shredded
- 2 ounces Parmesan cheese, grated
- 2 tablespoons dry white wine
- 1/3 cup all-purpose flour
- 3 1/2 cups whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1/2 medium shallot, finely chopped
- 2 large cloves garlic, minced
For the Pasta
- 1 pound dried cavatappi, gemelli, or large elbow macaroni pasta
- Fresh parsley sprigs (for garnish)
Instructions
- Thaw Lobster Tails: If using frozen lobster tails, thaw them completely before cooking to ensure even cooking and the best texture.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 450°F (232°C). Coat a 9×13-inch baking dish with cooking spray to prevent sticking.
- Prepare Lobster: Using kitchen shears, cut down each side of the lobster tail shell to expose the meat slightly. Brush the lobster meat with melted butter and season with Old Bay seasoning. Bake the lobster tails in the oven until they are mostly cooked through, about 8-10 minutes, then remove and chop the lobster meat into bite-sized pieces.
- Cook Pasta: Boil the pasta in salted water until al dente according to package instructions. Drain and set aside.
- Make Cheese Sauce: In a large skillet or saucepan, sauté the finely chopped shallots and minced garlic in some butter until translucent and fragrant. Add the dry white wine and cook until slightly reduced. Stir in the flour and remaining butter to create a roux, cooking for 1-2 minutes without browning. Slowly whisk in whole milk and continue to cook until the sauce thickens. Remove from heat and stir in shredded sharp cheddar, Gruyère, Parmesan cheese, kosher salt, and red pepper flakes until the cheese melts into a smooth, creamy sauce.
- Combine Ingredients: Gently fold the cooked pasta and chopped lobster meat into the cheese sauce until everything is well coated.
- Bake: Transfer the lobster mac and cheese mixture to the prepared baking dish. Evenly sprinkle the panko breadcrumbs over the top. Reduce oven temperature to 375°F (190°C) and bake until the top is golden brown and the sauce is bubbling, about 20-25 minutes.
- Serve: Allow the dish to cool slightly before garnishing with fresh parsley sprigs. Serve warm and enjoy your decadent lobster mac and cheese.
Notes
- Use fresh lobster tails for the best flavor, but frozen thawed tails work well.
- The pasta shape should be one that holds sauce well, like cavatappi or gemelli.
- White wine adds depth of flavor, but can be omitted for a non-alcoholic version; replace with chicken broth or additional milk.
- Be careful not to overcook the lobster during baking to avoid rubbery texture.
- For extra crunch, mix some grated Parmesan with the breadcrumbs before topping.
- Leftovers can be reheated in the oven to maintain crisp topping.
