Lobster Mac and Cheese

This Lobster Mac and Cheese transforms the classic dish you love into a luxurious masterpiece that’s surprisingly easy to make at home. Tender chunks of sweet lobster meat nestled in creamy, cheesy pasta? Yes, please!

The secret to this show-stopping dish lies in the perfect balance of sharp cheddar and melty mozzarella, creating a velvety sauce that coats every curl of pasta. Topped with crispy panko breadcrumbs and fresh chives, it’s the kind of dish that makes any dinner feel like a special occasion.

Ingredients

For the Pasta Base:

• 1 pound corkscrew pasta (cavatappi or cellentani)
• 4 tablespoons butter, divided
• 2 tablespoons flour
• 2½ cups water
• 4 cups whole milk

For the Cheese Sauce:

• 4 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• ¾ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ teaspoon smoked paprika
• ¼ teaspoon pepper

For the Topping:

• 1½ cups chopped cooked lobster meat (plus extra for garnish)
• ½ cup panko breadcrumbs
• 2 tablespoons chives, thinly sliced
• Cooking spray

Steps

1. Preheat your oven to 350°F (175°C). Thoroughly coat a 2-3 quart baking dish with cooking spray, ensuring complete coverage to prevent sticking.
2. Create the roux by melting 2 tablespoons butter in a large pot over medium heat. Add flour and whisk continuously for 30 seconds until it smells nutty but hasn’t browned – this prevents raw flour taste.
3. Gradually pour in the water while whisking constantly to prevent lumps. Continue until the mixture is smooth and just starts to thicken, about 1-2 minutes.
4. Add milk in a steady stream, whisking constantly. The mixture should be smooth with no lumps – if you see any, whisk vigorously or strain if needed.
5. Add pasta and all seasonings (salt, garlic powder, onion powder, smoked paprika, pepper). Bring to a simmer, stirring frequently to prevent pasta from sticking. Cook for 10-12 minutes until pasta is al dente – test by tasting a piece.
6. Reduce heat to low and add cheeses gradually, stirring between additions. The sauce should be smooth and silky – if it’s grainy, your heat was too high.
7. Gently fold in lobster meat, being careful not to break up the chunks. Transfer to your prepared baking dish.
8. Combine remaining 2 tablespoons melted butter with panko breadcrumbs until evenly coated. Sprinkle over pasta mixture.
9. Bake for 10-15 minutes until top is golden brown and edges are bubbling. Watch carefully after 8 minutes to prevent burning.
10. Let rest for 5 minutes, then garnish with chives and extra lobster chunks. Serve while hot and creamy.

Smart Swaps

• Replace panko with crushed pork rinds for a keto-friendly topping
• Substitute gluten-free pasta and 1:1 gluten-free flour for celiac-safe version
• Use Gruyere instead of mozzarella for a more complex flavor

Make It Diabetes-Friendly

• Use Dreamfields or other low-glycemic pasta (reduces net carbs by 25%)
• Replace 2 cups of regular milk with unsweetened almond milk (saves 24g carbs)
• Portion into 1-cup servings (approximately 45g net carbs per serving)
• Pair with a side salad dressed with olive oil to slow glucose absorption

Pro Tips

• Shred cheese from blocks – pre-shredded contains anti-caking agents that affect melting
• Keep pasta slightly underdone as it will continue cooking in the oven
• For extra richness, add 2 tablespoons of cream cheese to the sauce