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A large serving spoon being used to raise a serving of homemade lobster mac and cheese over a dish of the same.

Homemade Lobster Mac and Cheese

Course: Side Dish or Entree
Cuisine: American / French
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 395kcal
Author: Kris Longwell
This homemade lobster mac and cheese features tender lobster folded into a rich, creamy cheese sauce, topped with a golden, crunchy breadcrumb crust for an indulgent, restaurant‑quality comfort dish.
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Equipment

  • 1 9"x13" baking dish or similar size
  • Pot for boiling pasta

Ingredients

For the Lobster and Pasta

  • 1 lb cooked lobster roughly chopped, see NOTES
  • 2 tablespoon unsalted butter melted
  • Kosher salt for the pasta water
  • 12 oz dried pasta cavatappi or elbow

For the Cheese Sauce

  • 4 tablespoon unsalted water
  • ¼ cup all-purpose flour
  • 3 cups whole milk warmed
  • ½ cup heavy cream
  • 1 cup white cheddar cheese shredded (preferably from a block)
  • 1 cup Fontina cheese shredded
  • 1 cup Gruyere cheese shredded
  • 1 teaspoon Kosher salt
  • ½ teaspoon white pepper or ground black pepper

For the Topping

  • ¾ cup Panko breadcrumbs
  • 2 tablespoon unsalted butter melted, plus extra for greasing the dish
  • ¼ cup Parmesan cheese grated
  • 1 tablespoon Italian parsley chopped, for garnish (optional)

Instructions

For the Lobster

  • Cut the lobster into bite-sized pieces. Place the lobster in a bowl and pour the melted butter (2 tbsp) over the meat. Gently toss to coat. Remove four or five larger pieces of the lobster (preferably claw meat) to place on the top of the dish for baking. Set aside.
    1 lb cooked lobster, 2 tablespoon unsalted butter
  • Meanwhile, bring a pot of salted water (about 1 tablespoon of salt) to a boil. Add the pasta and cook according to package instructions, usually about 10 minutes, until just al dente.
    Kosher salt, 12 oz dried pasta

Make the Sauce and Bake the Mac n Cheese

  • Preheat oven to 375°F.
  • In a large saucepan over medium heat, melt the butter (4 tbsp). Whisk in the flour and cook for 3 to 4 minutes, until just lightly golden.
    4 tablespoon unsalted water, ¼ cup all-purpose flour
  • Be sure to warm the milk before adding it to the roux (this can be done in the microwave). Whisk in the warm milk and heavy cream (it doesn't need to be warmed) to the flour/butter mixture (roux). Continue whisking and stirring until smooth and thickened, about 3 to 5 minutes.
    3 cups whole milk, ½ cup heavy cream
  • Lower the heat to very low and stir in the white cheddar, Fontina, and Gruyere cheeses. Stir until fully melted and silky. Stir in the salt and white pepper. Turn off the heat.
    1 cup white cheddar cheese, 1 cup Fontina cheese, 1 cup Gruyere cheese, 1 teaspoon Kosher salt, ½ teaspoon white pepper
  • Drain the pasta and then gently fold it into the sauce. Stir to fully combine and coat the pasta. Working in batches, fold in most of the lobster, leaving a few larger pieces to place on top of the dish.
  • Grease the dish with softened butter or cooking spray. Transfer the mixture to the prepared dish.
  • In a medium bowl, mix together the Panko breadcrumbs, melted butter (2 tbsp), and Parmesan cheese. Sprinkle the breadcrumb mixture over the top of the mac and cheese. Nestle the reserved lobster pieces into the top of the casserole.
    ¾ cup Panko breadcrumbs, 2 tablespoon unsalted butter, ¼ cup Parmesan cheese
  • Bake for 20 to 25 minutes, or until bubbly and lightly golden on top. If desired, turn the broiler on HIGH (keeping the dish 6 inches from the heating element) for 1 to 2 minutes, until the topping is lightly browned and toasty. Keep an eye on it! Don't let it burn.
  • Remove the dish from the oven and let it rest for 5 minutes. Garnish with chopped Italian parsley and serve at once.
    1 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The lobster must be fully cooked before adding to the mac and cheese; it can be boiled, steamed, or roasted just until opaque, then chopped and tossed in melted butter to keep it tender and flavorful. Or, purchase quality, cooked lobster meat. We get ours from Wild Fork. 
  • Cook the pasta just shy of al dente, as it will continue to soften while baking.
  • Lower the heat to very low (or remove from heat) for the cheese sauce before stirring in the cheese to ensure a smooth, creamy texture.
  • Fold the lobster into the sauce gently and at the end to prevent overcooking.
  • If the top begins to brown too quickly, tent loosely with foil during baking.
  • Let the mac and cheese rest for a few minutes after baking so the sauce thickens slightly before serving.
  • Storing & reheating: Store leftovers covered in the refrigerator for up to 3 days; reheat gently in the oven or microwave with a splash of milk or cream to loosen the sauce.
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Nutrition

Calories: 395kcal | Carbohydrates: 13g | Protein: 18g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 764mg | Potassium: 209mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 1057IU | Vitamin C: 1mg | Calcium: 530mg | Iron: 1mg