Description
This Decadent Lobster Mac and Cheese recipe elevates the classic comfort dish with tender Maine lobster tails, a rich blend of sharp cheddar, Gruyère, and Parmesan cheese, and a crunchy panko breadcrumb topping baked to golden perfection. Perfect for a special occasion or indulgent family dinner, it combines creamy cheesy pasta with succulent lobster, enhanced by a touch of Old Bay seasoning and white wine.
Ingredients
Scale
For the Lobster:
- 2 (10 to 12-ounce) uncooked Maine lobster tails, or 4 (4 to 6-ounce) uncooked small lobster tails
- Cooking spray
- 9 tablespoons unsalted butter, divided
- 1 cup panko breadcrumbs
- 1/4 teaspoon Old Bay seasoning
For the Cheese Sauce:
- 8 ounces sharp white cheddar cheese, shredded
- 5 ounces Gruyère cheese, shredded
- 2 ounces Parmesan cheese, grated
- 2 tablespoons dry white wine
- 1/3 cup all-purpose flour
- 3 1/2 cups whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1/2 medium shallot, finely chopped
- 2 large cloves garlic, minced
For the Pasta:
- 1 pound dried cavatappi, gemelli, or large elbow macaroni pasta
For Garnish:
- Fresh parsley sprigs
Instructions
- Thaw Lobster: If using frozen lobster tails, thaw them completely in the refrigerator overnight or under cold running water before starting the recipe to ensure even cooking.
- Preheat Oven and Prepare Dish: Preheat your oven to 450°F (232°C). Lightly coat a 9×13-inch baking dish with cooking spray to prevent sticking and set aside.
- Prepare Lobster: Using kitchen shears, carefully cut down each side of the lobster tail shell to expose the meat. Brush the exposed lobster meat with some of the melted butter and sprinkle with Old Bay seasoning. Place the lobster tails on a baking sheet and bake in the preheated oven for about 8-10 minutes, or until the lobster is mostly cooked but still slightly underdone. Remove from oven and chop the lobster meat into bite-sized pieces.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions, usually about 8-10 minutes. Drain the pasta and set aside.
- Make Cheese Sauce: In a large skillet or saucepan, melt 3 tablespoons of butter over medium heat. Add the finely chopped shallot and minced garlic, sautéing until fragrant and translucent, about 2-3 minutes. Pour in the dry white wine and let it reduce slightly for 1-2 minutes. Stir in the flour to create a roux and cook for another 1-2 minutes, whisking constantly to avoid lumps. Gradually whisk in the whole milk and continue cooking until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the sharp cheddar, Gruyère, and Parmesan cheeses until completely melted and smooth. Season with kosher salt and red pepper flakes.
- Combine Pasta, Lobster, and Sauce: Add the cooked pasta and chopped lobster meat to the cheese sauce, stirring gently to coat everything evenly.
- Assemble and Bake: Transfer the lobster mac and cheese mixture to the prepared baking dish. Melt the remaining 6 tablespoons of butter and mix with the panko breadcrumbs. Sprinkle this mixture evenly over the top. Reduce oven temperature to 375°F (190°C) and bake uncovered for about 20-25 minutes, or until the top is golden brown and the sauce is bubbly.
- Serve: Let the dish cool slightly for 5 minutes. Garnish with fresh parsley sprigs before serving warm for a rich and indulgent meal.
Notes
- You can substitute lobster tails with cooked lobster meat if short on time; just fold it in at the end before baking.
- Use freshly grated cheese for best melting and flavor.
- For extra crunch, add a sprinkle of Parmesan in the breadcrumb topping mixture.
- Pair with a crisp green salad or light steamed vegetables to balance the richness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently in the oven.
