Lobster Macaroni Cheese Dish (Printable)
Tender lobster and creamy cheese meld with golden crumbs in a comforting baked pasta dish.
# What You'll Need:
→ Pasta
01 - 12 oz elbow macaroni
→ Lobster
02 - 2 cooked lobster tails (about 9 oz meat), chopped
→ Cheese Sauce
03 - 3 tbsp unsalted butter
04 - 3 tbsp all-purpose flour
05 - 3 cups whole milk
06 - 2 cups sharp cheddar cheese, shredded
07 - ½ cup Gruyère cheese, shredded
08 - ½ cup Parmesan cheese, grated
09 - 1 tsp Dijon mustard
10 - ½ tsp smoked paprika
11 - Salt and freshly ground black pepper, to taste
→ Breadcrumb Topping
12 - 1 cup fresh breadcrumbs (preferably panko)
13 - 2 tbsp unsalted butter, melted
14 - 2 tbsp fresh parsley, finely chopped
# How to Make It:
01 - Preheat oven to 400°F. Generously grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Cook macaroni until just al dente, about 1-2 minutes less than package directions. Drain thoroughly and set aside.
03 - In a large saucepan over medium heat, melt 3 tbsp butter. Whisk in flour and cook, stirring constantly, for 1 minute until fragrant but not browned.
04 - Gradually whisk in milk, about ½ cup at a time, ensuring smooth incorporation after each addition. Cook for 4-5 minutes, stirring constantly, until sauce thickens enough to coat the back of a spoon.
05 - Remove from heat. Stir in cheddar, Gruyère, and Parmesan until completely melted and smooth. Add Dijon mustard, smoked paprika, salt, and pepper, whisking to combine.
06 - Add cooked macaroni and chopped lobster to the cheese sauce. Gently fold until evenly distributed, being careful not to break up lobster pieces.
07 - Pour mixture into prepared baking dish, spreading evenly.
08 - In a small bowl, combine breadcrumbs, melted butter, and parsley. Mix until butter evenly coats all crumbs.
09 - Sprinkle breadcrumb mixture evenly over mac and cheese. Bake for 20-25 minutes until top is golden brown and sauce is bubbling around edges. Let rest 5 minutes before serving.
# Expert Advice:
01 -
- The way three different cheeses melt together into something that feels like a warm hug from someone who really knows you
- That moment when you break through the golden crust and hit tender lobster pieces in every single bite
02 -
- Overcooking the pasta before baking is the number one mistake, because it will turn mushy in the oven, and nobody wants sad mac and cheese
- Adding cheese to a boiling sauce causes separation and oiliness, so always remove the pan from heat first
- Letting the dish rest seems impossible when it smells this good, but those 5 minutes make the difference between creamy and a runaway cheese sauce situation
03 -
- Grate all your cheese while the pasta water heats up, because once you start making the sauce, everything happens fast
- Taste your sauce before adding the lobster, then adjust seasoning after, as the seafood brings its own natural salinity