This Lobster Mac and Cheese recipe function a creamy decadent sauce made with 4 cheeses and tender chunks of lobster baked collectively with pasta to gooey perfection.


I’m a comfort meals enthusiast. I love all matters biscuit, fried hen, pizza and most significantly, mac and cheese associated. There’s nothing like a cold Chicago night time spent in the kitchen stirring up a pot of tacky goodness. Sweatpants, pasta and a night in? Yes, please.


For the Lobster

  • 5 lobster tails Go up to 6 tails if you want it super meaty
  • 10 tbsp unsalted butter divided
  • 1 1/2 tsp cajun seasoning

For the Pasta

  • 8 cups of water
  • 1 lb cavatappi pasta

For the Cheese Sauce

  • 1 1/2 cup shredded mild cheddar
  • 1 1/2 cup shredded Monterey jack
  • 1 1/2 cup shredded gruyere
  • 2/3 cup shredded parmesan cheese
  • 1 tsp olive oil
  • 2 tsp minced garlic
  • 1/2 cup all-purpose flour
  • 2 1/4 cup heavy cream
  • 2 1/4 cup whole milk
  • 1 1/2 tsp onion powder
  • 1 1/4 tsp garlic powder
  • 1/2 tsp dry mustard
  • 1/2 tsp paprika
  • 1/4 tsp cayenne powder

For the Assembly

  • 2 large eggs beaten
  • 1/2 cup panko crumbs
  • Chopped parsley for garnish


For the Lobster

  • Preheat oven to 450 degrees.  Cut lobster tails in half vertically and place them on a foil-lined baking sheet.
  • Melt 2 tablespoons of butter and brush the tops of lobster tails with butter then sprinkle with cajun seasoning.
  • Bake for 10 minutes or until they develop a beautiful color then remove from shells. Roughly chop lobster into large chunks in a medium-sized bowl and pour remaining butter from the baking sheet over the lobster and set aside.
  • The lower temperature on the oven to 375 degrees.

For the Pasta

  • Next, add water in a large pot along with some salt and boil pasta according to the package.  Drain and set aside.

For the Cheese Sauce

  • Toss all shredded cheeses together in a large bowl and set aside.
  • Add olive oil to pan and heat over medium-high heat.  Add garlic and cook for 1 minute then add 3 more tablespoons of butter to the pan and allow to meltdown.
  • Quickly whisk in flour and cook for approximately 1 minute.
  • Pour in heavy cream and whole milk continuing to whisk.
  • Next add onion powder, garlic powder, dry mustard, paprika and cayenne continuing to whisk.
  • Season with salt and pepper to taste.
  • Stir in half of the shredded cheeses and allow them to melt continuing to stir.

To Assemble

  • Once the cheese melts down, turn off the heat. Add beaten eggs and 1 tablespoon of butter to pasta. Toss everything together until butter has melted. Add pasta to a 9×13 inch baking sheet and stir in beaten eggs and 1 tablespoon of butter.
  • Add pasta to 9×13 inch baking sheet. Next pour as much of the cheese sauce as you would like (for super cheesy, use it all) and half of the lobster to the pasta and mix super well.
  • Next spread remaining lobster over top of mac and cheese.  Top with remaining shredded cheeses leaving the lobster pieces bare so they will be seen once baked.  P.S. Add extra shredded cheese to the top of this dish if you want it to be super cheesy and have all the cheese pulls.
  • Finally, in a small bowl, melt the remaining 2 tablespoons of butter and add breadcrumbs and toss together.
  • Sprinkle breadcrumbs over the top leaving the lobster mostly bare so it peeks through and bakes at 375 for 27-35 minutes.
  • Rest for 10 minutes, sprinkle with parsley then serve.


TIP 1: Coldwater lobsters have firm, whiter meat that makes for tastier, more tender bites.TIP 2: Use room temperature milk to avoid seizing and clumping.TIP 3: Taste as you go! Seasoning is always based on preference. A little extra paprika or garlic never hurt anyone.TIP 4: Don’t use pre-shredded cheese; it’s drier and will not melt as easily. Instead, buy in blocks and shred them yourself.


Calories: 578kcal | Carbohydrates: 33g | Protein: 24g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 173mg | Sodium: 423mg | Potassium: 263mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1455IU | Vitamin C: 1mg | Calcium: 484mg | Iron: 1mg

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