Lobster Mac and Cheese

A delectable combination of lobster and creamy macaroni and cheese, served in a elegant white bowl.

5 from 3 votes

This lobster mac and cheese has the best flavor and tastes like something out of a restaurant! It's easy to make, has an addictive cheesy, creamy sauce, and makes for a fancy dish at your next dinner party.

Prep 20

Cook 20

Total 40

Fat 56

Carbs 67

Protein 37

Yield

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.

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Nutrition Facts