Ingredients
12 oz elbow macaroni (or cavatappi)
2 cups cooked lobster meat, chopped
4 tbsp unsalted butter
3 tbsp all-purpose flour
2 1/2 cups whole milk (warm)
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded
1/2 cup Parmesan cheese, grated
1 tsp Dijon mustard
1/2 tsp paprika
Salt & black pepper, to taste
Topping (optional but recommended):
3/4 cup panko breadcrumbs
2 tbsp melted butter
2 tbsp Parmesan cheese
Instructions
Cook Pasta: Boil macaroni in salted water until just al dente. Drain and set aside.
Make Roux: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Build Sauce: Gradually whisk in warm milk and cream. Simmer until thickened, about 3–4 minutes.
Add Cheese: Stir in cheddar, Gruyère, Parmesan, Dijon, paprika, salt, and pepper until smooth.
Combine: Fold in pasta and lobster meat gently.
Bake: Transfer to a greased baking dish. Top with breadcrumb mixture. Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden.
Rest & Serve: Let rest 5 minutes before serving.
Notes
Cooking Tips
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Use freshly cooked or high-quality frozen lobster for best flavor.
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Warm the milk before adding to prevent lumps in the sauce.
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Don’t overbake—once bubbling and golden, it’s ready.
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For extra richness, add 2 oz cream cheese to the sauce.
Variations
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Truffle Lobster Mac: Add ½ tsp truffle oil to the cheese sauce.
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Spicy Kick: Stir in cayenne pepper or diced jalapeños.
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No-Bake Version: Skip breadcrumbs and serve straight from the stovetop.
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Seafood Blend: Mix in crab or shrimp with the lobster.
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Gluten-Free: Use gluten-free pasta and flour substitute.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 6g
- Sodium: 780mg
- Fat: 38g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g