Lobster Mac & Cheese
- by Omaha Steaks
- Last updated Jul 18, 2024
This super-rich and super-delicious recipe sells itself with no explanation necessary. Lobster. Mac and cheese. With its delicious cheese sauce made with Parmesan and gruyere cheeses, along with plenty of butter, cream, and succulent lobster…you’ll find this baked lobster mac & cheese is perfectly seasoned and completely addictive. Follow the steps below and you’ll be enjoying a jaw-dropping dish in no time.
The Best Lobster Tails for Lobster Mac & Cheese
We offer lobster that comes frozen with the freshest taste and texture. Flash frozen soon after catch, our 2.5 oz. Maine Lobster Tail Halves are sustainably wild-caught off the coast of Maine. This succulent lobster packs a sweet, rich taste that is perfect for this classic comfort food. These easy-to-cook tails come conveniently split in two to help eliminate a few steps of the cooking process.
How to Make Lobster Mac & Cheese
Set aside about an hour to whip up this ultimate comfort food classic. The first step is to cook your lobster. Bake your lobster in the oven according to package directions. If desired, you can choose to boil or broil your lobster, as well. Once lobster is cooking, move on to the pasta and the creamy cheese sauce. After the lobster is done cooking, remove the meat from the shells and chop into 1-inch pieces. Follow the recipe and directions below and you’ll be set for a scrumptious meal.
Lobster Mac ‘n’ Cheese
Ingredients
- 4 Cold Water Lobster Tails 2.5 oz each
- 12 oz. cavatappi pasta
- 2 Tbsp. butter
- 1 onion finely chopped
- 1 clove garlic minced
- 1 Tbsp. finely chopped fresh thyme
- 2 Tbsp. all-purpose flour
- 2 cups milk
- 1/2 cup 35% heavy cream
- 1 Tbsp. Dijon mustard
- 1/2 tsp. each salt and pepper
- 1/4 tsp. ground nutmeg
- 2 cups shredded Gruyère cheese divided
- 1/2 cup grated Parmesan cheese divided
- 2 Tbsp. finely chopped fresh chives
Instructions
- Preheat oven to 400?F. Cook lobster according to package directions. Remove meat from shells and chop into 1-inch pieces.
- Meanwhile, cook pasta according to package directions. Drain, reserving 1/3 cup cooking liquid. Grease 11- x 8-inch baking dish.
- Melt butter in large skillet set over medium heat; cook onion, garlic and thyme for 3 to 5 minutes or until softened. Sprinkle flour over top; cook, stirring, for 2 to 3 minutes or until incorporated.
- Slowly whisk in milk and cream; bring to boil, whisking constantly. Reduce heat to medium-low; cook, stirring constantly, for about 10 minutes or until thickened slightly. Stir in mustard, salt, pepper and nutmeg. Remove from heat.
- Stir in 1 3/4 cups Gruyère and 1/4 cup Parmesan until melted. Stir in pasta, reserved cooking liquid and lobster. Transfer to prepared baking dish; sprinkle with remaining Gruyère and Parmesan.
- Bake for 18 to 20 minutes or until golden and bubbly. Let stand for 10 minutes. Sprinkle with chives.
Tips:
- Substitute shells or classic macaroni for cavatappi if desired.
- For a surf-and-turf meal, serve with your favorite Omaha Steak.
More Lobster Recipes
- Fried Lobster Po Boy Cheeseburger
- Southern Surf & Turf: Blackened Filet Mignon with Chipotle Butter and Lobster, Bacon, and Corn Sauté
- 10 Amazing Seafood Recipes
Editor’s Note: This post was originally published in January 2018 and has been updated for freshness and comprehensiveness.
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