If you are looking for a decadent dish that is sure to impress then you must try this delicious Baked Lobster Mac and Cheese. Baked macaroni and cheese is a treat in and of itself. But this recipe take it up a notch. Adding lobster to mac and cheese gives it an elegance that is unmatched. Follow along with me as I share my recipe for lobster mac and cheese. It is sure to become a family favorite.
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How to Make Baked Lobster Mac and Cheese
The key to this recipe is not only the addition of lobster tail, but the selection of cheese. For this recipe I use three cheese: White Cheddar, Muenster and Gruyere. Each of these unique cheeses are full of rich flavor. When combined they create an delectable treat and a wonderful culinary experience. Watch the video tutorial and follow the instructions below for details step to making Lobster Mac and Cheese.
Watch Video Tutorial for Lobster Mac and Cheese
Ingredients
- Celentano pasta: Celentano pasta are a good size to hold the sauce and provides a tender base for the dish.
- Lobster tails: Lobster tails adds a rich flavor, elevating the baked mac and cheese to a new level.
- Butter: The butter provides a rich, creamy base for the sauce and adds flavor.
- Shallot: The shallot give the dish a savory taste without overpowering.
- Garlic: The garlic adds warmth and a hint of garlicky flavor to the cheese sauce.
- All-purpose flour: All-purpose flour is used to thicken the sauce to a smooth, creamy consistency.
- Black pepper: Black pepper give a hint of spice and enhances overall flavor.
- Kosher salt: Kosher salt balances the overall flavor of the dish.
- Cayenne pepper: Cayenne pepper adds a slight kick to the dish.
- Paprika: Adds warmth and a touch of color.
- Fresh thyme: Lends a fragrant, earthy aroma that complements the richness.
- Dried parsley: A light garnish that adds color and a hint of herbaceousness.
- Half-and-half: Provides a creamy, rich base for the sauce.
- Muenster cheese: Melts smoothly and adds mild creaminess to the sauce.
- White cheddar cheese: Sharp, tangy flavor that enhances the cheese profile.
- Gruyere cheese: Nutty and rich, it adds depth and smooth melting quality.
- Panko bread crumbs: Adds a crispy texture to the creamy casserole.
What You Will Need
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Step 2: Cook the Pasta
In a large saucepan, bring 5 cups of water to a boil and add 1/2 teaspoon of salt.Add the pasta and cook for 11 minutes, stirring frequently until al dente.Drain the pasta and set it aside.
Step 3: Prepare the Lobster
In a separate pan, melt 2 tablespoons of butter over medium heat.Add the lobster tails and cook for about 4 minutes, until just cooked through. Remove from the pan and set aside.
Step 4: Sauté the Shallots
Using the same pan, sauté the chopped shallots for about 2 minutes. Remove from the pan and set aside.
Step 5: Make the Cheese Sauce
In a larger pan, melt the remaining 6 tablespoons of butter over medium heat.Whisk in the flour to create a roux, stirring constantly for about 1-2 minutes.Slowly add the half-and-half, continuing to whisk until the sauce begins to thicken.
Step 6: Season the Sauce
Add 1 1/2 teaspoons of salt, black pepper, cayenne pepper, and paprika to the sauce.Stir in the minced garlic and sautéed shallots.
Step 7: Add the Cheese and Lobster
Add the shredded Muenster, white cheddar, and Gruyere cheeses to the sauce, stirring until fully melted and smooth.Cut the cooked lobster tails into bite-sized pieces and fold them into the sauce.
Step 8: Combine and Bake
In a baking dish, combine the cooked pasta and cheese sauce, mixing well.Sprinkle the panko bread crumbs evenly over the top.Transfer the dish to the preheated oven and bake for 20 minutes, or until golden and bubbly.
Step 9: Garnish and Serve
Remove from the oven and sprinkle with fresh thyme and dried parsley.
What to Eat With Lobster Mac and Cheese
Lobster mac and cheese pairs well with so many foods. It can be the main dish and can go with a light side salad and garlic bread. As a side, it is perfect with most proteins. Pair it with chicken, fish or beef or pork. It is the perfect dish for a weeknight dinner or a special occasion.
What to Do With Leftovers Lobster Mac and Cheese
To store leftover lobster mac and cheese in the refrigerator, start by letting it cool to room temperature. Once cooled, transfer the mac and cheese to an airtight container to lock in its flavor and prevent it from absorbing other fridge odors. It should keep well in the fridge for about 3-4 days. When you’re ready to enjoy it again, you can reheat it in the microwave, but for best results, place it in an oven-safe dish, cover it with foil, and warm it at 350°F for about 15-20 minutes. This will help keep the cheese sauce creamy while warming the lobster through without drying it out.
For longer storage, you can freeze your leftover lobster mac and cheese! After it’s completely cooled, portion it into airtight, freezer-safe containers or freezer bags. If using bags, lay them flat to save space in the freezer. Properly stored, it can last in the freezer for up to 2-3 months. When you’re ready to reheat, let it thaw in the refrigerator overnight. To reheat, pop it in an oven-safe dish, cover it with foil, and bake at 350°F for 20-30 minutes until hot and bubbly. Freezing may slightly affect the texture, but the flavors will still be delicious!
Other Great Recipes
- Baked Mac and Cheese – delectable and delicious dish made with six different cheeses
- Seafood Mac and Cheese – mac and cheese made for the seafood lover
- Collard Greens with Ham Hocks – classic soul food side dish
- Fried Cabbage – delicious dish full of rich flavor
Baked Lobster Mac and Cheese
12
servings20
minutes43
minutesIngredients
1 lb Celentano pasta
6 lobster tails
8 Tbsps butter, divided
1 shallot, finely chopped
1 Tbsp minced garlic
5 Tbsp all-purpose flour
1/2 tsp black pepper
2 tsps kosher salt (divided)
1/2 tsp cayenne pepper
1/2 tsp paprika
1/8 tsp fresh thyme
1/8 tsp dried parsley
2 1/2 cups half-and-half
8 oz Muenster cheese, shredded
8 oz white cheddar cheese, shredded
8 oz Gruyere cheese, shredded
3 Tbsps panko bread crumbs
Directions
- Preheat your oven to 350°F (175°C).
- In a large saucepan, bring 5 cups of water to a boil and add 1/2 teaspoon of salt.
- Add the pasta and cook for 11 minutes, stirring frequently until al dente.
- Drain the pasta and set it aside.
- In a separate pan, melt 2 tablespoons of butter over medium heat.
- Add the lobster tails and cook for about 4 minutes, until just cooked through. Remove from the pan and set aside.
- Using the same pan, sauté the chopped shallots for about 2 minutes. Remove from the pan and set aside.
- In a larger pan, melt the remaining 6 tablespoons of butter over medium heat.
- Whisk in the flour to create a roux, stirring constantly for about 1-2 minutes.
- Slowly add the half-and-half, continuing to whisk until the sauce begins to thicken.
- Add 1 1/2 teaspoons of salt, black pepper, cayenne pepper, and paprika to the sauce.
- Stir in the minced garlic and sautéed shallots.
- Add the shredded Muenster, white cheddar, and Gruyere cheeses to the sauce, stirring until fully melted and smooth.
- Cut the cooked lobster tails into bite-sized pieces and fold them into the sauce.
- In a baking dish, combine the cooked pasta and cheese sauce, mixing well.
- Sprinkle the panko bread crumbs evenly over the top.
- Transfer the dish to the preheated oven and bake for 20 minutes, or until golden and bubbly.
- Remove from the oven and sprinkle with fresh thyme and dried parsley.
Recipe Video
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