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Baked Lobster Mac and Cheese

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Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3 lobster tails 5-6 oz each
  • Vegetable oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups cold milk
  • Cayenne pepper to taste
  • Paprika to taste
  • Salt to taste
  • Pinch of nutmeg
  • Splash of Worcestershire sauce
  • 1 cup sharp white cheddar shredded
  • 1 cup Gruyere cheese shredded
  • 8 oz elbow macaroni cooked al dente
  • Fresh thyme
  • Panko breadcrumbs for topping
  • Parmigiano Reggiano grated, for topping
  • Melted butter for breadcrumb topping

Method
 

  1. Bring a pot of water to boil. Cook lobster tails for 5-6 minutes until shells are bright red. Remove, cool, extract meat, and chop into chunks. Set aside.
  2. Cook elbow macaroni in salted boiling water until al dente. Drain and set aside.
  3. In a saucepan over medium heat, melt butter. Add flour and whisk for 1-2 minutes to make a roux.
  4. Slowly pour in cold milk while whisking constantly to prevent lumps. Cook until the sauce thickens, about 5 minutes.
  5. Season the bechamel with cayenne, paprika, salt, nutmeg, and a splash of Worcestershire sauce.
  6. Remove from heat. Stir in sharp white cheddar and Gruyere until melted and smooth.
  7. Fold in the cooked pasta and lobster meat. Transfer to a baking dish.
  8. Top with panko breadcrumbs mixed with melted butter and grated Parmigiano Reggiano. Add fresh thyme leaves.
  9. Bake at 375 degrees F for 20-25 minutes until golden and bubbling. Let rest 5 minutes before serving.

Notes

Pro Tips:
Don't skip steaming the lobster separately — adding raw lobster directly to the sauce will make it rubbery by the time the pasta bakes. Grate your own cheese from the block; pre-shredded cheese has anti-caking agents that prevent smooth melting and can make your sauce grainy. Save about half a cup of pasta cooking water before draining — if your sauce gets too thick, a splash of starchy pasta water loosens it back up perfectly. Let the mac and cheese rest 5 minutes after coming out of the oven before serving so the sauce sets slightly and scoops cleanly.

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