Lobster Macaroni Cheese Herbed (Printable Version)

Rich lobster paired with creamy cheese sauce topped with crispy herbed breadcrumbs.

# What You Need:

→ Pasta

01 - 12 oz elbow macaroni

→ Lobster

02 - 2 cooked lobster tails (about 10 oz), meat chopped into bite-sized pieces

→ Cheese Sauce

03 - 3 tbsp unsalted butter
04 - 3 tbsp all-purpose flour
05 - 3 cups whole milk
06 - ½ cup heavy cream
07 - 6 oz sharp cheddar cheese, shredded
08 - 3 oz Gruyère cheese, shredded
09 - 2 oz Parmesan cheese, finely grated
10 - 1 tsp Dijon mustard
11 - ½ tsp smoked paprika
12 - ½ tsp salt
13 - ¼ tsp ground black pepper

→ Herbed Breadcrumbs

14 - 1 cup fresh breadcrumbs (2 oz)
15 - 2 tbsp unsalted butter
16 - 2 tbsp fresh parsley, finely chopped
17 - 1 tbsp fresh chives, finely chopped
18 - 1 tsp lemon zest
19 - ¼ tsp garlic powder

# How To Make It:

01 - Preheat oven to 375°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Cook elbow macaroni until al dente according to package directions. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt 3 tbsp butter. Whisk in flour and cook for 1 minute, stirring constantly to form a smooth roux.
04 - Gradually whisk in milk and heavy cream until smooth. Simmer for 3–4 minutes until mixture thickens enough to coat the back of a spoon. Remove from heat.
05 - Stir in shredded cheddar, Gruyère, and Parmesan cheeses until completely melted and smooth. Add Dijon mustard, smoked paprika, salt, and black pepper.
06 - Fold cooked macaroni and chopped lobster meat into the cheese sauce until evenly distributed. Transfer mixture to the prepared baking dish.
07 - Melt 2 tbsp butter in a skillet over medium heat. Add breadcrumbs and cook for 2–3 minutes until golden brown, stirring frequently. Remove from heat and stir in parsley, chives, lemon zest, and garlic powder.
08 - Sprinkle herbed breadcrumb mixture evenly over the macaroni and cheese, covering the surface completely.
09 - Bake for 20–25 minutes until the top is golden brown and the sauce is bubbling around the edges. Let rest for 5 minutes before serving to allow the sauce to set.

# Expert Suggestions:

01 -
  • The combination of three cheeses creates an incredibly complex sauce that clings to every elbow of pasta
  • Fresh lobster transforms this comfort classic into something that feels special enough for the fanciest dinner party
  • That herbed breadcrumb topping stays perfectly crisp while the underneath stays impossibly creamy
02 -
  • Overcooking the lobster makes it tough and rubbery, so fold it in gently at the very end
  • Shred your own cheese because the anti caking coating on pre shredded cheese prevents proper melting
  • The sauce will look too thin when you first combine it, but trust the baking process to thicken everything perfectly
03 -
  • A tiny pinch of cayenne in the cheese sauce adds warmth without making it spicy
  • Room temperature ingredients blend more smoothly, so take everything out about 20 minutes before you start cooking

Return