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            How to Make Lobster Mac and Cheese

            Take this classic comfort food favorite to the next level with Chef Andrew’s Lobster Mac and Cheese recipe. Rich, creamy pasta with four types of cheese and loaded with tender, sweet chunks of Lobster meat. Topped with buttered breadcrumbs and baked to golden brown perfection.

            lobster mac and cheese in a baking dish

            Notes from the Chef:

            Why use four cheeses?

            Aside from the simple answer of... "Why not?"... each different variety of cheese brings something different to the table. The Cheddar and Parmesan give the dish it's sharpness, adding a little bit. The Gruyere rewards a "nuttiness", adding to the depth of flavor as you are layering in your elements. Last but not least, the Fontina provides the Mac and Cheese its signature smooth creaminess.  Combine them all together and you have some serious cheese charisma.

            What is a "Roux" and is it needed?

            Adding flour to butter and fat combine to create a thickening paste, which is called a ROUX. There are different kinds of roux depending on what sauce you are making. Here we are making a "blonde roux", which is used for white sauces.

            It is IMPORTANT to lower your heat once you add in the flour and cook that flour for at least a few minutes, without color, to develop the paste and avoid a raw flour taste.

            Why the Tomato Paste?

            Well... primarily because people EAT WITH THEIR EYES. When people know they're eating lobster, they expect something pink or red. Tomato paste is also an umami flavor which adds more depth of flavor. 

            Why Tarragon?

            Tarragon is one of those spices that accents the flavor of lobster incredibly well. Specifically, tarragon and tomato paste together. These are two classic additions to lobster bisque.


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            Lobster Mac and Cheese Recipe

            Lobster Mac and Cheese

            Rich and creamy with four types of cheese and loaded with tender, sweet chunks of Lobster. Topped with buttered breadcrumbs and baked to golden brown perfection.

            Servings: 10 people

            Keywords: Lobster, Mac and Cheese

            • Prep Time: 10 mins
            • Cook Time: 50 mins
            • Total Time: 1 hours 0 mins

            Ingredients

            Instructions

            Ingredients

              Lobster

              • 2 lbs. Lobster meat torn into bite-sized pieces
              • 1 stick Butter melted
              • to taste Kosher salt and fresh cracked black pepper

              Mac and Cheese

              • ¾ lb. Elbow pasta
              • 4 tbsp. Butter
              • 2 tbsp. Shallots diced
              • 1 tbsp. Garlic minced
              • ⅓ cup All purpose flour
              • 1 quart Fish broth or chicken broth
              • 1 ½ tsp. Tarragon
              • 2 tbsp. Tomato paste
              • 1 cup Heavy cream
              • 1 ½ cups Gruyere cheese greated
              • 1 ½ cups Sharp cheddar cheese grated
              • 1 ½ cups Fontina cheese, cubed
              • 1 ½ cups Parmesan cheese grated
              • 5 shakes Tabasco
              • 5 shakes Worcestershire
              • to taste Fresh cracked black pepper

              Butter Breadcrumb Crust

              • 1 cup Panko breadcrumbs
              • 2 tbsp. Butter melted
              • 1 tbsp. Dried Parsley

              Instructions

              1. Cook pasta ahead of time to al-dente and set aside.
              2. In a small bowl, add breadcrumbs, melted butter, and dried parsley. Mix well to combine and set aside.

              Cheese Sauce Base

              1. Melt a ½ stick of butter in a pot over medium heat.
              2. Add shallots and garlic, stir, and allow to cook until “sweating” - about 2 minutes.
              3. Add flour, mix well, and cook for 3-5 minutes without color to create a Roux.
              4. Add fish broth, whisk well to combine, and simmer for about 5 minutes.
              5. Add tarragon, tomato paste, and heavy cream. Whisk together and keep over medium heat for about 4-5 minutes. Continue whisking to heat evenly.
              6. Add Gruyere, Sharp Cheddar, and Fontina cheese. Whisk to combine. Add Parmesan cheese and whisk again.
              7. Add tabasco and Worcestershire. Whisk. Season with fresh cracked black pepper. Turn down to low heat. Your cheese sauce base is complete.

              Preparing Mac and Cheese

              1. Pre-heat oven to 375°F.
              2. Tear your lobster meat into bite sized pieces. Reserve natural juice from lobster and add to cheese sauce for additional flavor.
              3. Add melted butter to lobster, season with black pepper and kosher salt, and mix.
              4. In a large bowl, gradually add your cheese sauce to the cooked pasta until you reach a soupy consistency. You may not need to use all of the cheese sauce! Mix well.
              5. Coat a large baking dish with non-stick cooking spray.
              6. Fill baking dish with cheesy pasta, spreading evenly. Cover with aluminum foil and bake for 15-20 minutes at 375°F.
              7. Once you are ready to serve, generously top your baked mac and cheese with lobster meat. Then top that with your buttered breadcrumb mixture.
              8. Bake for another 10 minutes until golden brown.
              9. Serve immediately and garnish with parsley.

              Notes

              EQUIPMENT

              Whisk

              Baking dish

              Shop the Recipe

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