Description
Lobster Mac and Cheese is a decadent, creamy pasta dish combining tender lobster meat with a rich cheese sauce and a crunchy breadcrumb topping. This recipe uses a roux base and a blend of cheddar and mozzarella cheeses, baked to golden perfection, making it a perfect comfort food for special occasions or an indulgent weeknight dinner.
Ingredients
Scale
Cheese Sauce and Pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 2 1/2 cups water
- 4 cups whole milk
- 1 pound corkscrew pasta (such as cavatappi or cellentani), uncooked
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon pepper
- 4 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 1/2 cups chopped cooked lobster meat
Topping and Garnish
- 2 tablespoons butter
- 1/2 cup panko breadcrumbs
- 2 tablespoons chives, thinly sliced
- Cooking spray
- Additional chunks of lobster meat for garnish (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees F and coat a 2 or 3 quart baking dish with cooking spray to prevent sticking.
- Make the Roux: Melt 2 tablespoons of butter in a large pot over medium heat. Add the flour and whisk continuously for about 30 seconds until the mixture is combined and smooth.
- Add Liquids: Gradually pour in the water while whisking to avoid lumps. Cook until the sauce just thickens, then stir in the milk and whisk until fully combined.
- Cook Pasta and Season: Add the uncooked pasta, salt, garlic powder, onion powder, smoked paprika, and pepper to the pot. Bring the mixture to a simmer and cook for 12 minutes, stirring occasionally, until the pasta is tender.
- Add Cheese: Reduce heat to low and stir in the shredded cheddar and mozzarella cheese. Continue stirring gently until the cheese sauce is smooth and melted.
- Incorporate Lobster: Fold in the chopped cooked lobster meat carefully to evenly distribute without breaking it up too much.
- Transfer and Prepare Topping: Transfer the lobster mac and cheese mixture to the prepared baking dish. Melt the remaining 2 tablespoons of butter and mix it into the panko breadcrumbs.
- Bake: Sprinkle the buttered breadcrumbs evenly over the top. Bake in the preheated oven for 15 minutes or until the topping is golden brown and crispy.
- Garnish and Serve: Remove from the oven and sprinkle with thinly sliced chives and additional chunks of lobster meat if desired. Serve immediately for best texture and flavor.
Notes
- Shred your own cheese for the best melting texture; pre-shredded cheese often contains anti-caking agents that can affect meltiness.
- You can substitute with other short pasta shapes like penne or rotini; adjust cooking time according to package instructions.
- Using cooked lobster meat is crucial; make sure it is chilled before adding it to maintain its texture and flavor.
- If using larger pasta shapes, consider adding a little more milk to keep the sauce creamy.
- Cooking pasta directly in the sauce creates a creamy consistency but requires attentive stirring to avoid sticking.
Nutrition
- Serving Size: 1 cup
- Calories: 470 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
