- Pasta types
- Macaroni cheese
This is a deliciously indulgent, yet comforting gastropub-style dish to make for family and friends. It's packed with lobster and three different types of cheese, then topped with crispy breadcrumbs.
5 people made this
- 450g macaroni pasta
- 1 (about 1kg) lobster, split
- 2 tablespoons butter
- 1 small onion, diced
- 1 clove garlic, minced
- 1 shallot, chopped
- 10 black peppercorns
- 475ml milk
- 5 tablespoons butter
- 5 tablespoons plain flour
- 450g grated Gruyere cheese
- 300g grated Cheddar cheese
- 120g grated Pecorino cheese
- sea salt and pepper to taste
- 3 tablespoons breadcrumbs
MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min
- Fill a large pot with lightly salted water and bring to the boil over high heat. Once the water is boiling, stir in the macaroni and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Reserve about 2 mugs of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.
- Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to the boil, then reduce heat to medium-low; cover and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.
- Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.
- Preheat oven to 180 C / Gas 4.
- Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour; stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a sieve. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
- Stir the grated cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the lobster meat, cooked onions and macaroni. Pour the macaroni into a large casserole dish. Sprinkle evenly with breadcrumbs.
- Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.
Reviews & ratingsAverage global rating:(76)
Reviews in English (59)
I thought this recipe was alot of work but worth it. I modified the recipe by just ommiting the part about cooking the lobster & using the shells and just used lump lobster meat bought from the fish market instead. It was great!-05 Jan 2009
It is very good--not really difficult at all, just a little labor intensive. Use a good blender to grate the cheese, and most of the work is done. I add several more garlic cloves, peppercorns, and use lobster tails I get at Sam's for under $20. It's really not that spendy--this recipe actually makes about 8 entree-sized servings. I just use equal sized amounts of the cheeses--usually about 6 oz. portions, grated. I never use a whole lb. of macaroni--a half pound is plenty. This is good even if you omit the lobster. Try adding diced ham instead, or leaving out meat altogether. I also like it with a little heat--use some cayenne or a couple of tsp red pepper flakes--or just serve with your choice of hot sauce.-03 Nov 2010
This is another one of those recipes I’d been dreaming of making for quite some time. I’m pretty sure last year I planned on making it once or twice but it never happened and eventually I forgot about it. This year I had intended on making a lobster dish or two over the summer, but yeah… that didn’t happen. I got this particular idea stuck in my head again and couldn’t let it slide. It had to be made. I wanted to make it. So I had just had a baby…I didn’t care, it wouldn’t stop me. Making a pasta dish couldn’t possibly be that labor intensive. Plus, I had a special occasion I really wanted to make it for… our 7th wedding anniversary!
The Mr is a big fan of seafood and I’m not, so we never eat it at home. The least I could do is make something special for him on our special day. I wrote up my plan and made a list of what ingredients I needed to pick up… oh plus those needed for the special anniversary dessert which you’ll have to wait to see. I promise it’ll be worth the wait.
My biggest issue was figuring out what to do about the lobster meat. Do I buy a live lobster and cook it myself? Do I buy a lobster and have whoever I’m buying it from cook it for me? Do I even need a whole lobster? Would the tail be enough? Oh but what about just finding meat ready to go? And then what about where to get it… do I just go to the grocery store or do I find a fish market? You see… since I’m not a fan of seafood I clearly haven’t ever purchased lobster myself, forget the issue of preparing it! In the end I ventured into a local fish market, hoping for the best and hoping to not make a complete fool of myself. I was able to pick up lobster meat ready to go. That made my life SO much easier.
Since the only issue was the lobster, and in the end it wasn’t even an issue, the rest was a piece of cake! Seriously easy and from what I was told, definitely delicious. If you love lobster… and of course mac n cheese, then this is a must try. It could certainly be made and eaten any day, but sometimes a dish like this deserves a special occasion. Who says Tuesdays or any other day of the week aren’t special occasions though? ) I’d be happy to help justify any day as a special occasion for you if you need to.
- 8 ounces uncooked penne pasta
- 5 tablespoons plus 1 teaspoon butter, divided
- 3 tablespoons finely diced sweet onion
- 1 tablespoon chopped fresh thyme
- 1/8 teaspoon chopped saffron threads
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 12 ounces uncooked lobster tail meat, cut into bite-size pieces
- 1 tablespoon sherry
- 1 teaspoon lemon zest
- 3/4 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1 cup (4 ounces) grated Gruyère cheese
- 1 cup (4 ounces) grated white Cheddar cheese
- 3/4 cup panko
- 2 tablespoons chopped fresh chervil
Prepare pasta according to package directions.
Preheat broiler to high. Grease 4 (2-cup) ovenproof ramekins with 1 teaspoon butter.
Melt 3 tablespoons butter in a large saucepan over medium-high heat. Add onion, thyme, and saffron sauté 2 minutes or until translucent. Combine flour and 1/2 cup milk in a small bowl, stirring with a whisk. Add flour mixture and remaining 2 cups milk to pan bring to a simmer. Cook 2 minutes or until slightly thickened. Add lobster and next 4 ingredients cook 2 minutes. Remove from heat, and stir in cooked penne and cheeses. Spoon mixture into prepared baking dishes.
Melt remaining 2 tablespoons butter in a small microwave-safe dish on HIGH for 30 seconds. Combine melted butter, panko, and chervil in a bowl toss to coat. Sprinkle panko mixture over top of pasta mixture. Broil 2 minutes or until golden brown. Let stand 5 minutes.
- 2 teaspoons vegetable oil
- 2 lobster tails, split in half lengthwise and deveined
- 2 tablespoons butter
- 1 ½ tablespoons all-purpose flour
- 1 ½ cups cold milk
- ¼ teaspoon paprika
- 1 pinch ground nutmeg
- 1 pinch cayenne pepper, or to taste
- ½ teaspoon salt, or to taste
- 3 drops Worcestershire sauce, or to taste
- 4 ounces grated sharp white Cheddar cheese
- 1 ounce grated Gruyere cheese
- 1 cup elbow macaroni, or more to taste
- ½ teaspoon fresh thyme leaves
- 3 tablespoons panko bread crumbs
- 1 tablespoon melted butter
- 2 tablespoons grated Parmesan cheese
Preheat oven to 400 degrees F (200 degrees C). Butter 2 gratin dishes.
Heat oil in a skillet over high heat. Cook lobster tails in skillet until slightly golden and about halfway cooked-through, about 2 minutes per side. Transfer tails to a plate to rest. When cool enough to handle, remove lobster meat from shells and chop meat. Reserve shells.
Melt 2 tablespoons butter in the same skillet over medium heat. Whisk in flour cook and stir until a paste forms and flour taste cooks off, 1 to 2 minutes. Add cold milk to flour mixture whisk until completely incorporated. Bring to a simmer reduce heat to low, and stir in paprika, nutmeg, and cayenne pepper. Cook, stirring occasionally, until thick, 3 to 4 minutes. Season sauce with salt.
Stir Cheddar cheese and Gruyere cheese into milk mixture until cheese is melted. Remove from heat and stir Worcestershire sauce into cheese sauce.
Bring a large pot of water with reserved lobster tails and a pinch of salt to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Remove and discard lobster shells, drain pasta.
Stir macaroni into cheese sauce with thyme leaves. Divide macaroni mixture between the 2 prepared gratin dishes. Top macaroni with chopped lobster meat, poking meat down into macaroni mixture with a fork.
Stir bread crumbs and melted butter together in a bowl. Add Parmesan cheese and stir. Top each gratin dish with bread crumb mixture.
Bake in the preheated oven until golden and bubbly, 15 to 20 minutes.
- 1 medium (1 1/2 pound) cooked lobster
- 2 tablespoons butter
- 1 shallot, finely chopped
- 1 ⅜ cups fresh fish stock
- ¼ cup white wine
- ¼ cup double cream
- ½ teaspoon hot English mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- salt and freshly ground black pepper to taste
- ¼ cup freshly grated Parmesan cheese
Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
Melt the butter in a large skillet over medium heat. Add the shallot cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
Preheat your oven's broiler.
Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
Lobster Mac and Cheese
Lobster Mac and Cheese is a creamy stove top macaroni recipe loaded with chunks of lobster meat.
This cheesy pasta is the perfect comfort food for lobster lovers.
This creamy seafood macaroni and cheese takes under forty minutes to make and serves four people.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
To make this lobster macaroni, I started by boiling some cavatappi noodles.
Once the noodles were cooked I drained and rinsed them.
I dumped some butter into a large pot over medium-high heat.
I also added some garlic puree to the pot.
Once the butter was completely melted, I added some all purpose flour to the pot and stirred well to combine it with the butter.
I left the flour to cook for a few minutes until it was just starting to brown slightly.
Then I added some milk to the pot and stirred well.
I also added some onion powder, salt and pepper to the pot.
I whisked the mixture until smooth.
Then I brought the liquid to a boil.
Once the liquid was boiling, I added the cooked noodles to the pot.
I stirred until the noodles were fully coated in the sauce.
Then I added some precooked lobster meat chunks and chopped chives to the pot.
I stirred well and then left the pasta to cook for a few minutes to heat up the lobster meat.
Then I reduced the heat to low and added some shredded mozzarella, cheddar and Swiss cheeses to the pot.
I stirred until the cheese was completely melted.
Then I served the creamy lobster pasta.
This hearty macaroni and cheese is the perfect way to use precooked lobster meat.
If you are looking for a simple and delicious seafood pasta recipe, then you need to try this Lobster Mac and Cheese!
More Mac and Cheese Recipes You’ll Love…
PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You’ll Need to Make This Lobster Mac and Cheese:
What to Serve with Lobster Mac and Cheese
If I’m serving this Lobster Mac and Cheese as a main course, I like to serve the following side dishes:
If I’m serving my Lobster Mac and Cheese as the side dish, it goes so well with these main course recipes:
- 1 (16 ounce) package cavatappi (corkscrew pasta)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 pint heavy whipping cream
- 2 (8 ounce) packages shredded Swiss cheese, divided
- 2 (8 ounce) packages shredded sharp Cheddar cheese, divided
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 12 ounces chopped cooked lobster meat
- ¼ cup lobster cooking liquid
Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Preheat oven to 375 degrees F (190 degrees C).
Melt butter in a saucepan over medium-low heat. Stir in flour until a paste forms, about 2 minutes. Stir in heavy cream slowly cook until heated through, 3 to 5 minutes. Add 1 package Swiss cheese and 1 package Cheddar cheese stir until melted, about 2 minutes. Season sauce with nutmeg, salt, and pepper.
Combine cooked pasta, sauce, lobster, and lobster cooking liquid in a large bowl. Stir in half of the remaining Swiss cheese and Cheddar cheese. Transfer to a 9x13-inch baking dish. Sprinkle remaining Swiss cheese and Cheddar cheese on top.
Bake in the preheated oven until cheeses are melted and bubbly, 20 to 30 minutes.
Before we begin, here is the number one tip for this recipe. Taste as you go! Everyone’s taste buds and tolerances are different, and seasoning is always based on preference. You can adjust as you go, based on your desired taste.
Firstly, you want to start by boiling your pasta to al dente. Your pasta will continue to cook while baking, as such al dente is the perfect place to remove from heat, and drain.
The Cheese Sauce
Secondly, you move onto the cheese sauce, the star of the show, the main act! Start with your roux, it’s the base of the cheese sauce. A roux is flour and fat (butter) cooked together and used to thicken sauces. Rigorously whisk, and once combined pour in your milk or cream and stir. Next, you add in your chopped onions, and minced garlic – cook until fragrant and translucent. Now you guessed it, its cheese time. Add heaping spoonfuls of cheese, and stir in, mixing until melted and well combined. Ensure you whisk and stir away any lumps! Finally, add in your herbs and spices, adjust to your liking and viola, your cheese sauce is complete!
Once done, combine the pasta and the cheese sauce.
TSS Tip: Buy block cheese and shred yourself. Pre-shredded cheese have a starchy coating to prevent each piece from sticking together. The result, your mac and cheese will be drier and less cheesy.
Thirdly, you want to prepare your cheesy crumb topping. Start by combining panko bread crumbs, add a tablespoon of butter, good ole’ old bay seasoning, smoked paprika, and parsley until crumbly. Next, shred more cheese if you’ve run out ’cause you definitely want to add this on top as well!
Putting it Together
Lastly, it’s finally time put it together and toss it (not really, more like gently place) in the oven. You want to pour the cheesy pasta into an oven-safe casserole dish, and top with bread crumbs and shredded cheese. Bake on 375 degree Fahrenheit for 25-30 minutes or until bubbly along the edges and golden brown.
Lobster mac and cheese
Prep and cook time: 20 minutes
16 ounces fresh Maine lobster meat, cut into pieces
2 cups cheddar cheese, shredded
2 cups mozzarella cheese, shredded
1/4 cup fresh chopped parsley
In a large pot, bring 5 quarts of water to a boil, adding a pinch of salt. Add macaroni and stir. Return to a boil and cook, uncovered, until macaroni is al dente, about 5 minutes. Drain well and set aside.
In a medium sauté pan, melt the butter over low heat. Add the lobster meat, stir and sauté until hot. Remove from heat.
While pasta is cooking, in a large saucepan, heat the heavy cream to a simmer. Slowly stir in the cheddar, mozzarella and Parmesan, stirring constantly until the cheese is completely melted. (Chef&rsquos tip: Make sure the cheese stays creamy by stirring often and keeping the temperature on low.) Add the cooked macaroni and stir until well blended. Season with salt and pepper.
Fold in the cooked lobster and heat for another 2-3 minutes.
To serve, garnish with chopped parsley and paprika.
This article originally appeared in Connecticut Magazine. You can subscribe here, or find the current issue on sale here. Sign up for the newsletter to get the latest and greatest content from Connecticut Magazine delivered right to your inbox. On Facebook and Instagram @connecticutmagazine and Twitter @connecticutmag.