Description
This luxurious Lobster Mac and Cheese combines creamy cheddar and mozzarella cheese sauce with tender lobster meat and corkscrew pasta, all baked to golden perfection with a buttery panko breadcrumb topping. It’s a comforting yet elegant dish perfect for special occasions or indulgent weeknight dinners.
Ingredients
Scale
Mac and Cheese Base
- 4 tablespoons butter, divided
- 2 tablespoons flour
- 2 ½ cups water
- 4 cups whole milk
- 1 pound corkscrew pasta (cavatappi or cellentani)
- ¾ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon pepper
- 4 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Lobster and Topping
- 1 ½ cups chopped cooked lobster meat, plus more for garnish
- ½ cup panko breadcrumbs
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the corkscrew pasta and cook according to package directions until al dente. Drain the pasta and set it aside for later use.
- Make the Sauce: In a large skillet, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually pour in the water and whole milk while whisking continuously to avoid lumps. Add salt, garlic powder, onion powder, smoked paprika, and pepper. Allow the sauce to simmer gently for 3-5 minutes, stirring frequently until it thickens into a smooth creamy base.
- Add Cheese: Stir in the shredded cheddar and mozzarella cheeses into the sauce until they are fully melted, creating a rich and velvety cheese sauce.
- Add Lobster: Gently fold in the chopped cooked lobster meat, ensuring it is evenly distributed without breaking up the lobster pieces.
- Assemble and Bake: Preheat your oven to 375°F (190°C). Combine the cooked pasta with the cheese and lobster sauce in a large bowl until evenly coated. Transfer the mixture to a greased 9×13-inch baking dish. In a small bowl, mix the remaining 2 tablespoons of butter with panko breadcrumbs until evenly combined. Sprinkle this breadcrumb mixture evenly over the mac and cheese.
- Bake: Bake the assembled dish for 20-25 minutes or until the topping is golden brown and bubbly. Remove from the oven and garnish with additional lobster meat before serving for an elegant presentation.
Notes
- Use freshly cooked lobster meat or high-quality cooked lobster for best flavor and texture.
- Make sure to whisk the sauce continuously to prevent lumps in the roux and cheese sauce.
- The smoked paprika adds a subtle smoky depth but can be adjusted or omitted based on preference.
- If you prefer a crustier topping, broil for 1-2 minutes after baking, watching carefully to avoid burning.
- Leftovers can be stored covered in the refrigerator for up to 2 days and reheated gently to maintain creaminess.
