Garlic Butter Lobster Mac and Cheese (Print Version)
Creamy, cheesy pasta loaded with tender lobster in a savory garlic butter sauce with a crispy golden topping.
# What You Need:
→ Seafood
01 - 2 lobster tails (about 8 oz each), shells removed, meat chopped
→ Pasta
02 - 12 oz elbow macaroni or cavatappi
→ Garlic Butter
03 - 4 tbsp unsalted butter
04 - 4 cloves garlic, minced
→ Cheese Sauce
05 - 3 tbsp all-purpose flour
06 - 3 cups whole milk
07 - 1 cup shredded Gruyère cheese
08 - 1 cup shredded sharp cheddar cheese
09 - ½ cup grated Parmesan cheese
10 - ½ tsp salt
11 - ¼ tsp freshly ground black pepper
12 - ¼ tsp smoked paprika
→ Topping
13 - ½ cup panko breadcrumbs
14 - 2 tbsp unsalted butter, melted
15 - ¼ cup grated Parmesan cheese
16 - 2 tbsp fresh parsley, chopped
# Directions:
01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Cook pasta until just al dente, about 1 minute less than package directions. Drain and set aside.
03 - In a large skillet, melt 4 tbsp butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Add lobster meat and cook for 2–3 minutes until just opaque. Remove lobster with a slotted spoon and set aside.
04 - In the same skillet, sprinkle in flour and whisk for 1 minute. Gradually whisk in milk, stirring constantly to avoid lumps. Cook until thickened, about 4–5 minutes.
05 - Reduce heat to low. Add Gruyère, cheddar, and Parmesan cheeses, stirring until melted and smooth. Season with salt, pepper, and smoked paprika.
06 - Stir in cooked pasta and lobster meat, mixing gently to combine. Pour mixture into prepared baking dish.
07 - In a small bowl, combine panko, melted butter, and Parmesan. Sprinkle evenly over the pasta.
08 - Bake for 15–18 minutes, or until topping is golden and sauce is bubbling.
09 - Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.
# Insider Tips:
01 -
- The homemade cheese sauce comes together faster than you think and tastes infinitely better than anything from a box
- Lobster transforms regular mac and cheese into something that feels like a restaurant splurge but costs half as much
02 -
- Overcooking the lobster is the biggest mistake you can make—those two to three minutes are strict
- The sauce will look thin at first but thickens as it bakes and rests, so don't be tempted to add more flour
03 -
- Grate your own cheese instead of buying pre-shredded bags—it melts so much better without the anti-caking additives
- Room temperature milk incorporates into the roux more smoothly than cold milk straight from the fridge