New England Lobster Mac and Cheese

Tender elbow macaroni tossed with chunks of succulent lobster and a creamy 3 cheese sauce all topped with crispy panko breadcrumbs that’s baked to perfection make this New England Lobster Mac and Cheese an irresistibly delicious twist on the classic comfort food.

As a New England girlie and lover of all things seafood, I can promise you will never look at another Lobstah Mac and Cheese again. This is very much like my Classic Pot Roast (yes, totally unrelated) but if you read the reviews you know, those who have tried it will not look at another recipe. It’s wicked good!

This lobster mac and cheese recipe features al dente pasta tossed with a rich and creamy bechamel sauce using gruyere, parmesan and cheddar cheeses, chunks of cooked lobster topped with crispy butter fried panko breadcrumbs. This outrageously delicious upscale version of mac and cheese is then baked to bubbling perfection.

Rich, creamy and absolutely decadent. If you are looking for a change of pace from traditional macaroni and cheese, this dish is a must. This recipe is comfort food at its finest and luxurious twist of a tried and true classic.

A New England Delicacy

Though a scenic travel destination, New England is also known for its seafood, lobster in particular. You can’t go for a visit without noticing how lobster populates many restaurant menus. From extravagant dishes like this mac and cheese with lobster to your basic lobster roll, you’ll find lobster in abundance.

If you can’t get to New England, you can still enjoy this delicacy by preparing this lobster mac and cheese recipe. If you are a try lobster lover, you must also try this Surf and Turf Steak and Lobster Dinner.

Ingredients For Lobster Mac and Cheese

• Pasta:  Elbow pasta, or macaroni, is used in this baked lobster mac and cheese dish.
• Lobster meat: Cooked chunks of lobster meat turn this mac and cheese into a gourmet dish.
• Butter: Use salted or unsalted butter to soften the onion and garlic.
• Onion: You’ll need a small onion, diced.
• Garlic: Fresh minced garlic adds the best flavor but jarred will also work.
• All-purpose flour: Regular all purpose flour or gluten free flour can be used to create the bechamel sauce.
• Milk: Any fat content of milk will work to make the bechamel sauce. However, the higher the fat content the richer the dish will be.
• Cheeses: Use a combination of gruyère, cheddar cheese, and parmesan cheese, grated.
• Salt and pepper: Add salt and pepper to taste.
• Parsley: Fresh chopped parsley adds a pop of color and fresh flavor.

Note: You can cook the lobster meat yourself or pick it up at your local fish monger or grocery store. Some stores may sell it fresh but it is also available frozen. Check the seafood section of the frozen food aisle.

PANKO TOPPING

• Panko breadcrumbs: Panko breadcrumbs add a nice crunchy topping to the baked mac and cheese.
• Butter: Butter helps crisp up the panko breadcrumbs.

How To Make Lobster Mac and Cheese

• Cook the pasta al dente, reserving a cup of the pasta water.
• While the pasta cooks, melt butter and then add in onion and garlic, sauteing until they are soft and slightly golden.
• Melt the remaining butter on medium-low heat and whisk in flour until the mixture has thickened and the flour is fully incorporated without any clumps. This is an active step, you need to whisk continuously so it doesn’t burn.
• Slowly stir in the milk and whisk until the mixture is uniform and then season with salt and pepper.
• Add the cheeses, one at a time, whisking in between each addition. Lower the heat and cook until the sauce is rich and creamy. If the sauce is too thick for your liking, stir in some of the reserved pasta water.
• Add the lobster meat and mix well to combine with the sauce.
• Place the cooked pasta in a large baking dish and then pour the sauce with lobster meat over it so it covers all of the pasta. If you have extra lobster meat, place some on top for an eye catching visual.
• Toast the panko breadcrumbs in melted butter and then scatter on top of the mac and cheese.
• Bake, uncovered, until the cheese is bubbly. Garnish with fresh parsley and serve.

FAQs

Storage

Transfer leftovers of this easy lobster mac and cheese to an airtight container or cover your baking dish with aluminum foil or plastic wrap and place in the fridge for 2-3 days. Note the dish will thicken as it sits so you may need to add some milk to add moisture before reheating.

You can freeze leftovers but note that both the lobster and the pasta may have a different texture once thawed and reheated. To thaw, place in the fridge overnight and reheat in the oven or in the microwave.