Lobster Mac And Cheese


High class meets down home. This dish is just my style. The amazing combination of flavors make this one of my favorites.

Recipe From allrecipes.com

Provided by Ange

Time 1h30m

Yield 8

Categories Seafood,Shellfish,Lobster


  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.
  • Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.
  • Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
  • Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Pour the macaroni into a 4 quart casserole and smooth the top. Sprinkle evenly with the panko crumbs.
  • Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.

Lobster Mac and Cheese image

Number Of Ingredients: 15


  • 1 (16 ounce) package elbow macaroni
  • 1 (2 pound) lobster, split
  • 2 tablespoons butter
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 shallot, chopped
  • 10 black peppercorns
  • 2 cups milk
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1 pound shredded Gruyere cheese
  • 3 cups shredded Cheddar cheese
  • 1 cup grated Romano cheese
  • kosher salt and pepper to taste
  • 3 tablespoons panko bread crumbs


Recipe From foodnetwork.com

Provided by Patrick and Gina Neely : Food Network

Time 1h20m

Yield 8 servings

Categories main-dish


  • Preheat the oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking dish with butter.
  • In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.
  • Add 4 tablespoons butter to a large pot over medium heat. Once the butter shimmers, add the shallots and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to toast, about 3 to 4 minutes. Add the white wine and reduce, by half, about 2 minutes. Slowly add the cream, whisking well to remove any lumps. Add the paprika, cayenne, and bay leaf. Bring the cream up to a simmer and turn the heat to low. Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes. When thickened, remove the bay leaves.
  • Stir in the grated cheeses, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and stir well. Add the pasta and stir. Add to the greased baking dish and sprinkle with the panko crumbs and parsley. Bake for 25 minutes. Remove from the oven and let rest for 10 minutes before serving. Sprinkle individual servings with parsley.

Lobster Macaroni and Cheese image

Number Of Ingredients: 18


  • 4 tablespoons butter, plus 1 tablespoon for greasing dish
  • Kosher salt
  • 1 pound penne pasta
  • 2 small shallots, finely chopped
  • 2 cloves garlic, chopped
  • Freshly ground black pepper
  • 2 tablespoons tomato paste
  • 5 tablespoons all-purpose flour
  • 1/4 cup white wine
  • 4 cups heavy cream
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 2 cups shredded sharp white Cheddar
  • 2 cups shredded Gruyere
  • 2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped
  • 1/4 cup panko bread crumbs
  • 1/4 cup freshly chopped parsley leaves


You can actually prep these ahead and bake before that romantic, possibly Valentine's, dinner. You probably want to take them out and let them warm up for 30 minutes before baking. By the way, only bake these until the tops are browned and the inside is just hot.

Recipe From allrecipes.com

Provided by Chef John

Time 1h

Yield 2

Categories Seafood,Shellfish,Lobster


  • Preheat oven to 400 degrees F (200 degrees C). Butter 2 gratin dishes.
  • Heat oil in a skillet over high heat. Cook lobster tails in skillet until slightly golden and about halfway cooked-through, about 2 minutes per side. Transfer tails to a plate to rest. When cool enough to handle, remove lobster meat from shells and chop meat. Reserve shells.
  • Melt 2 tablespoons butter in the same skillet over medium heat. Whisk in flour; cook and stir until a paste forms and flour taste cooks off, 1 to 2 minutes. Add cold milk to flour mixture; whisk until completely incorporated. Bring to a simmer; reduce heat to low, and stir in paprika, nutmeg, and cayenne pepper. Cook, stirring occasionally, until thick, 3 to 4 minutes. Season sauce with salt.
  • Stir Cheddar cheese and Gruyere cheese into milk mixture until cheese is melted. Remove from heat and stir Worcestershire sauce into cheese sauce.
  • Bring a large pot of water with reserved lobster tails and a pinch of salt to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Remove and discard lobster shells, drain pasta.
  • Stir macaroni into cheese sauce with thyme leaves. Divide macaroni mixture between the 2 prepared gratin dishes. Top macaroni with chopped lobster meat, poking meat down into macaroni mixture with a fork.
  • Stir bread crumbs and melted butter together in a bowl. Add Parmesan cheese and stir. Top each gratin dish with bread crumb mixture.
  • Bake in the preheated oven until golden and bubbly, 15 to 20 minutes.

Chef John's Lobster Mac and Cheese image

Number Of Ingredients: 17


  • 2 teaspoons vegetable oil
  • 2 lobster tails, split in half lengthwise and deveined
  • 2 tablespoons butter
  • 1 ½ tablespoons all-purpose flour
  • 1 ½ cups cold milk
  • ¼ teaspoon paprika
  • 1 pinch ground nutmeg
  • 1 pinch cayenne pepper, or to taste
  • ½ teaspoon salt, or to taste
  • 3 drops Worcestershire sauce, or to taste
  • 4 ounces grated sharp white Cheddar cheese
  • 1 ounce grated Gruyere cheese
  • 1 cup elbow macaroni, or more to taste
  • ½ teaspoon fresh thyme leaves
  • 3 tablespoons panko bread crumbs
  • 1 tablespoon melted butter
  • 2 tablespoons grated Parmesan cheese


Here's what you need: lobster tail, homemade breadcrumb, parmesan cheese, salt, pepper, unsalted butter, all-purpose flour, cognac, whole milk, sharp white cheddar cheese, shredded comte cheese, grated parmesan cheese, mascarpone cheese, pasta, fresh chives

Recipe From tasty.co

Provided by Dylan Keith

Yield 6 servings

Categories Sides


  • Preheat the oven to 425°F (220°C).
  • Boil the lobster tails in salted water until just cooked through, about 12 minutes. -- Cook 1 minute per ounce (28g).
  • When cool, remove the meat and dice. Set aside.
  • Toss the breadcrumbs with 1 tablespoon melted butter, 2 tablespoons parmesan cheese, and black pepper.
  • Cook the pasta in salted boiling water until al dente, about 7 minutes.
  • Drain and set aside.
  • In a large sauce pan, melt the butter over medium-low heat.
  • Add the flour and whisk, cook about a minute.
  • Add the Cognac and whisk. The mixture will thicken immediately.
  • Slowly add the milk, while whisking.
  • Increase the heat to medium and stir occasionally until it starts to bubble.
  • The sauce will thicken enough to coat the back of a spoon.
  • When it reaches this stage, add salt and pepper to taste.
  • Add the sharp cheddar, Comte and parmesan cheeses, one handful at a time, whisking to incorporate. When one handful is melted, add the next.
  • When all the shredded cheese has been added, add the mascarpone and stir.
  • Remove from heat.
  • Toss the cooked pasta with the sauce and ½ of the lobster, reserving about ½ for the top.
  • Pour into a bake dish, and top with reserved lobster and buttered breadcrumbs.
  • Bake until golden brown and bubbly, about 10 minutes.
  • Serve immediately.
  • Enjoy!

Lobster Mac & Cheese Recipe by Tasty image

Number Of Ingredients: 15


  • 12 oz lobster tail, 4 tails
  • 1 cup homemade breadcrumb
  • 2 tablespoons parmesan cheese
  • salt, to taste
  • pepper, to taste
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cognac
  • 2 cups whole milk
  • 2 cups sharp white cheddar cheese
  • 1 ½ cups shredded comte cheese
  • ⅓ cup grated parmesan cheese
  • 2 tablespoons mascarpone cheese
  • ½ lb pasta
  • 2 tablespoons fresh chives, for garnish


This recipe for lobster mac and cheese, a variation on a classic plain recipe that Julia Moskin published in The Times, is a rich and shockingly flavorful addition to any feast, and requires only a single lobster to serve six or eight. Or try serving it as a main course for a weeknight dinner.

Recipe From cooking.nytimes.com

Provided by Sam Sifton

Time 1h40m

Yield 6 to 8 servings

Categories dinner, casseroles, main course


  • Fill a large pot with salted water and set it over high heat to come to a boil. Plunge lobster into water and cover pot. Cook for 8 to 10 minutes, or until it is bright red. Check doneness by pulling an antenna; if it comes off without resistance, the lobster is done. Remove lobster to a bowl and allow to cool.
  • Meanwhile, heat oven to 375 degrees, with a rack in the upper third of the oven. Use a tablespoon of butter to butter a 9-by-13-inch-square baking pan.
  • In a blender, purée cottage cheese, milk, mustard, cayenne and nutmeg, and lightly season with salt and pepper. Transfer mixture to a large bowl, add grated cheese and uncooked pasta and stir well to combine. Pour into prepared pan, cover tightly with foil and bake for 30 minutes.
  • Meanwhile, crack lobster claws and tail over the bowl and remove the meat, reserving all liquid that comes out of the lobster. Roughly chop lobster meat.
  • Uncover baking pan, gently stir in lobster meat and up to 2 tablespoons of the reserved lobster juices, and dot with remaining tablespoon of butter. Bake, uncovered, for 30 minutes more, until browned on top. Let cool for 15 to 20 minutes before serving.

Lobster Mac and Cheese image

Number Of Ingredients: 10


  • Kosher salt and black pepper, to taste
  • 1 1/2 pound lobster
  • 2 tablespoons unsalted butter
  • 1 cup cottage cheese
  • 2 cups whole milk
  • 1 teaspoon dry mustard
  • Pinch cayenne pepper
  • Pinch freshly grated nutmeg
  • 1 pound sharp Cheddar cheese, grated
  • 1/2 pound macaroni or elbow pasta, uncooked


Make and share this Ultimate Lobster Mac and Cheese recipe from Food.com.

Recipe From food.com

Provided by Elizabeth W.

Time 57m

Yield 6 ramekins, 6 serving(s)

Categories One Dish Meal


  • Preheat oven to 375 degrees F.
  • Add pasta to salted boiling water and cook according to directions on the package (usually 7 minutes). Drain well.
  • Meanwhile, heat milk in a small saucepan, but do not boil it. In a large pot, melt butter and add flour. Cook over low heat for 3 minutes, stirring with a whisk. While whisking, add in the hot milk and cook for another two minutes until thickened and smooth. Remove from heat.
  • Add in the cheeses, salt to taste, pepper, and nutmeg. Add the cooked pasta and lobster and stir well.
  • Spoon mixture into 6 individual serving-sized ramekins.
  • Bake for 30 to 35 minutes until bubbly and the lightly browned on top.

Ultimate Lobster Mac and Cheese image

Number Of Ingredients: 10


  • kosher salt
  • 1 lb elbow macaroni or 1 lb your favorite macaroni
  • 1 quart whole milk
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups extra-sharp white cheddar cheese, grated
  • 8 ounces brie cheese
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon freshly grated nutmeg
  • 1 1/2 lbs cooked lobster meat


Super cheesy and super gooey! A smooth creamy blend of Swiss and sharp Cheddar with the sweetness of lobster. Side dish for many, or a main course for about 10 people, give or take. A great guilty pleasure!

Recipe From allrecipes.com

Provided by laujm2

Time 59m

Yield 10

Categories Seafood,Shellfish,Lobster


  • Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt butter in a saucepan over medium-low heat. Stir in flour until a paste forms, about 2 minutes. Stir in heavy cream slowly; cook until heated through, 3 to 5 minutes. Add 1 package Swiss cheese and 1 package Cheddar cheese; stir until melted, about 2 minutes. Season sauce with nutmeg, salt, and pepper.
  • Combine cooked pasta, sauce, lobster, and lobster cooking liquid in a large bowl. Stir in half of the remaining Swiss cheese and Cheddar cheese. Transfer to a 9x13-inch baking dish. Sprinkle remaining Swiss cheese and Cheddar cheese on top.
  • Bake in the preheated oven until cheeses are melted and bubbly, 20 to 30 minutes.

Gooey Lobster Mac and Cheese image

Number Of Ingredients: 11


  • 1 (16 ounce) package cavatappi (corkscrew pasta)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 pint heavy whipping cream
  • 2 (8 ounce) packages shredded Swiss cheese, divided
  • 2 (8 ounce) packages shredded sharp Cheddar cheese, divided
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 12 ounces chopped cooked lobster meat
  • ¼ cup lobster cooking liquid


Recipe From epicurious.com

Yield Makes 6 first-course servings

Categories Cheese,Pasta,Lobster,Shrimp,Brandy,Winter,Bon Appétit


  • Plunge lobster headfirst into pot of boiling water; boil 4 minutes. Using tongs, transfer to cutting board. Cut off tail and claws. Crack tail and claws and remove meat. Cut meat into 1/2-inch pieces. Cut body and shells into 2-inch pieces. Chill meat; reserve shells.
  • Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lobster body, lobster shells, and shrimp shells to skillet and sauté 4 minutes. Add onion and next 4 ingredients; sauté 6 minutes. Add tomato paste; stir 1 minute. Remove from heat; stir in Cognac. Add 3 cups water; bring to boil. Reduce heat, cover, and simmer 30 minutes.
  • Strain mixture into bowl, pressing on solids to extract liquid; discard solids. Set stock aside. Heat 1 tablespoon oil in same skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 3 minutes. Cool slightly. Coarsely chop shrimp.
  • Melt 2 tablespoons butter in large saucepan over medium heat. Add flour; stir 1 minute. Add stock and cream; simmer until sauce is reduced to 2 cups, about 5 minutes. Add cheese; stir until smooth. Season with salt and pepper. Remove from heat.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Stir lobster, shrimp, pasta, crab, and 2 tablespoons butter into sauce. Stir over medium-low heat until heated through, about 2 minutes. Season with salt and pepper. Serve topped with chives.

Lobster Macaroni and Cheese image

Number Of Ingredients: 18


  • 1 1 3/4- to 2-pound live lobster
  • 2 tablespoons olive oil, divided
  • 12 large shrimp, peeled, deveined, shells reserved
  • 1 cup chopped onion
  • 3/4 cup chopped peeled carrots
  • 3/4 cup chopped celery
  • 2 garlic cloves, peeled, flattened
  • 1 Turkish bay leaf
  • 1 tablespoon tomato paste
  • 1/4 cup Cognac or brandy
  • 3 cups water
  • 4 tablespoons (1/2 stick) butter, divided
  • 2 tablespoons all purpose flour
  • 1 cup whipping cream
  • 1 1/2 cups grated Fontina cheese (about 6 ounces)
  • 8 ounces shell or gemelli pasta
  • 6 ounces fresh crabmeat, picked over
  • 2 tablespoons chopped fresh chives

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