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Easy Lobster Mac and Cheese Recipe | Cheesy Seafood Dinner

Creamy, cheesy lobster mac and cheese with a balanced blend of cheddar, Gruyère, and Parmesan, baked under a buttery panko topping. Cozy and restaurant-worthy, yet simple enough for a weeknight.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients
  

Ingredients

  • 12 ounces dry pasta (elbows, cavatappi, or shells)
  • 1 pound cooked lobster meat (claw and knuckle preferred), chopped into bite-size pieces
  • 1 tablespoon lemon juice
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1/2 cup heavy cream (or more milk)
  • 2 cups sharp cheddar, freshly shredded
  • 1 cup Gruyère or Swiss, freshly shredded
  • 1/2 cup Parmesan, finely grated
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon garlic powder (or 1 small garlic clove, minced)
  • 1/4 teaspoon smoked paprika (optional)
  • Kosher salt and black pepper, to taste
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons Parmesan, grated
  • 1 tablespoon chopped parsley (optional)
  • Olive oil, for tossing cooked pasta
  • Nonstick spray or butter, for greasing baking dish

Instructions
 

Instructions

  • Bring a large pot of salted water to a boil and cook pasta until just shy of al dente, about 1 minute less than package directions.
  • Drain the pasta, rinse briefly with cool water to stop cooking, and toss with a little olive oil to prevent sticking.
  • In a bowl, combine chopped lobster with lemon juice and a pinch of salt and pepper and set aside.
  • Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  • Melt 4 tablespoons butter in a large saucepan over medium heat, whisk in flour, and cook 1 to 2 minutes until smooth and slightly foamy without browning.
  • Slowly whisk in the warm milk, then add the cream, and simmer gently, whisking, until the sauce thickens and coats the back of a spoon, 4 to 6 minutes.
  • Reduce heat to low and stir in Dijon, Old Bay, garlic, and smoked paprika, then season with salt and pepper.
  • Remove from heat and whisk in the cheddar, Gruyère, and Parmesan in handfuls until melted and silky, adding a splash more milk if the sauce is too thick.
  • In a large bowl, combine the pasta with most of the cheese sauce, then gently fold in the lobster, reserving a few pieces for the top; add remaining sauce if needed and adjust seasoning.
  • Transfer the mixture to the prepared baking dish and scatter the reserved lobster on top.
  • In a bowl, mix panko with melted butter, grated Parmesan, and parsley, then sprinkle evenly over the pasta.
  • Bake until bubbling at the edges and lightly golden, 18 to 22 minutes; broil 1 to 2 minutes for a deeper crust if desired.
  • Let rest 5 minutes before serving so the sauce settles.

Notes

For best texture, use freshly shredded cheese and keep heat low when melting. Make ahead by assembling up to the topping, refrigerating up to 24 hours, and adding 5 to 10 minutes to bake time. Reheat gently with a splash of milk or cream. Frozen lobster works if thawed and patted dry. Variations: add crisp bacon, garlic-herb panko, cayenne or Calabrian chili, truffle oil, peas or spinach, or 4 oz cream cheese for extra creaminess.