Make a restaurant-worthy meal in your own kitchen with this Lobster Mac and Cheese. Using fresh lobster tail, a mac and cheese sauce made with three types of cheese, and panko bread crumbs for a crisp topping, you’ll create the ultimate comfort food that is as good as gourmet, without all the effort.
This lobster mac recipe is delicious served as a special meal for the holidays or just because! My family loved this recipe. We cooked our own fresh lobster, but you can buy pre-cooked, too!
To make it, all you need to do is cook the lobster, boil the pasta, and make the creamy cheese sauce. Fold the chunks of lobster meat with the cheesy sauce, top with breadcrumbs, and you’ve got yourself an easy lobster mac that’ll blow any coastal town’s lobster macaroni dish out of the water (get it? Because lobsters live in the water… you get it).
What’s in Lobster Mac and Cheese?
- Noodles: feel free to use any kind of noodle for this mac. We used cavatappi noodles, but any noodle will work.
- Creole seasoning: creole seasoning is smokey and slightly spicy and adds so much depth to this mac and cheese recipe.
- 3 different kinds of cheese: why use 1 kind of cheese when you can use 3? We used a blend of cheddar, gruyere, and taleggio.
- Lobster meat: lobster meat is the star of the show. Fresh lobster is what we recommend and prefer!
- Anchovy paste: anchovy paste is a fun addition.
- Panko breadcrumbs: a panko topping adds a nice crunch and amazing texture to every bite.
What kind of lobster should I use for the best lobster mac?
This homemade lobster mac and cheese recipe calls for cooked lobster.
- Pre-cooked: if you can find pre-cooked lobster, feel free to use that!
- Cook your own: we prefer cooking our own large lobster tail. Some easy ways to do it include steaming it and baking it. See the recipe card for directions!
Variations and Substitutions
Swap the noodle: This creamy lobster mac can easily be altered to fit your preferences. Instead of cavatappi noodles, feel free to use any kind of noodle for this creamy baked lobster mac. Other great options include elbow macaroni, shells, or even penne.
Swap the seasoning: If you don’t have creole seasoning on hand, you can substitute it with Cajun seasoning or even just use a combination of paprika, garlic powder, and cayenne pepper.
Play around with cheese: And we may be The Cheese Knees, but we aren’t the cheese police! While we love the combination of gruyere cheese, sharp cheddar cheese, and taleggio cheese in this recipe, you can definitely experiment with other cheeses. Some great options include
- fontina
- gouda
- parmesan cheese.
Take it up a notch: For a delicious variation of this lobster mac and cheese, try adding in some chopped cooked bacon or even diced tomatoes for a little bit of freshness. You can also top it with some fresh herbs like parsley or chives for an added pop of color and flavor.
FAQ for Lobster Mac and Cheese
What is taleggio cheese?
Taleggio is a cow’s milk, wash rind, Italian cheese. Do not let the smell fool you — this stinky cheese has a wonderful mild flavor! You can eat the rind, but for this great recipe, we cut it off.
Can I reheat lobster mac and cheese?
Yes. We recommend reheating your lobster mac on low heat (300°F) in the oven for about 20 minutes or until warmed through. Be careful not to overheat, as it can dry out the lobster meat.
Storage + Freezer Directions
Store leftover lobster mac and cheese in an airtight container in the fridge for up to 3-5 days.
To freeze: let the lobster mac and cheese cool completely. Then, transfer it into a freezer-safe, airtight container and store it in the freezer for up to 3 months.
Best
Mac and Cheese Sauce
No matter if you’re making stovetop mac and cheese or baked mac and cheese, this is the best mac and cheese sauce on the internet!
What to Serve with Lobster Mac and Cheese
Serve this lobster mac and cheese as a side or a main meal! For some tasty side inspo, here are some of our favorite pairings:
Lobster Mac and Cheese
Ingredients
- 1 lb. cavatappi noodles
- 2 cups heavy cream
- 1 tablespoon creole seasoning
- 4 oz. shredded gruyere cheese ~1 cup
- 4 oz. shredded mild cheddar cheese ~1 cup
- 4 oz. cubed taleggio cheese ~1 cup
- 12 oz. lobster tail (~3 tails) chopped OR 8-oz. cooked meat
- 4 tablespoons unsalted butter
- 1 tablespoon anchovy paste
- 2 cloves minced garlic
- 1 cup panko bread crumbs
- 1 tablespoon minced fresh parsley
Instructions
- First, cook the lobster. Bring a large pot of salted water to a boil, reduce the water back to a simmer and add the lobster tail. Cook for roughly 1 minute per ounce — a total of 12 minutes. The lobster shell should be red and the meat should be opaque. Drain the lobster tails and rinse with cold water. Remove the meat and set aside.
- Next, cook the noodles. Bring a large pot of salted water to boil and cook the noodles according to the package instructions. Strain the pasta and set aside.
- In a medium skillet, bring the heavy cream to a simmer and add the creole seasoning.
- Add the gruyere, cheddar, and taleggio and heat until melted.
- Next, fold the lobster meat into the cream sauce. Simmer for 5 minutes.
- Pour the lobster cream sauce over the noodles and stir to mix. Set aside.
- In another large skillet, melt the butter. Add the minced garlic and anchovy paste. Use the back of a spatula or a whisk to combine the anchovy paste into the butter and garlic. Cook for about 1 to 2 minutes.
- Next add the panko bread crumbs to the butter mixture and cook for 5 minutes, or until the bread crumbs are golden brown and crispy.
- Top the lobster mac and cheese with the bread crumbs and serve with fresh parsley.
Tips & Notes
- You can use any noodle in this dish.
- Taleggio- a cow’s milk, wash rind, Italian cheese. Do not let the smell fool you. This stinky cheese has a wonderful mild flavor. You can eat the rind, but for this recipe, we cut it off.
- To bake your fresh lobster meat: cut the bottom of the shell open and removed the legs. Then, drizzle with olive oil and season with lemon juice and salt. Baked at 400F for 10 mins.
