Lobster Mac N' Cheese Recipe

Prepare Lobster Meat

If using pre-cooked lobster, chop into 1/2-inch pieces. In a small skillet over low heat, melt 1 tablespoon butter, add chopped lobster, lemon juice, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Warm gently for 2–3 minutes until lobster is just heated through. Remove from heat and set aside. Do not overcook.

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Cook 12 oz elbow macaroni according to package directions until very al dente (about 1 minute less than package). Reserve 1/4 cup pasta cooking water, then drain pasta and return to the pot off the heat.

Make a Roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons butter. Once foaming, add 1/4 cup all-purpose flour and whisk continuously for 1–2 minutes until it forms a blond roux and raw flour smell is gone but the roux hasn't browned.

Add Milk and Cream

Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream in a steady stream to avoid lumps. Increase heat to medium-high and cook, whisking, until mixture thickens and bubbles gently, about 4–6 minutes. It should coat the back of a spoon.

Reduce heat to low. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/8 teaspoon ground nutmeg, 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Taste and adjust seasoning.

Incorporate Cheeses

Remove the sauce from heat. Gradually whisk in 1 1/2 cups grated sharp white cheddar, 1/2 cup grated gruyère and 1/4 cup grated Parmesan, adding small handfuls and stirring until smooth after each addition. If sauce seems too thick, whisk in up to reserved 1/4 cup pasta water 1 tablespoon at a time to reach a creamy, pourable consistency.

Fold Pasta into Sauce: Pour the cheese sauce over the drained pasta in the pot. Gently fold until pasta is evenly coated.

Add Lobster to Mac: Fold the warmed lobster pieces into the sauced pasta, distributing evenly. Taste and adjust salt/pepper if needed.

Assemble for Baking

Preheat oven to 375°F (190°C). Transfer the lobster mac and cheese to a 9x9-inch baking dish (or equivalent) and smooth the top. In a small bowl, combine 1/2 cup breadcrumbs, 1 tablespoon melted butter, 1 tablespoon chopped parsley and 1 teaspoon grated Parmesan; toss to coat. Sprinkle the breadcrumb mixture evenly over the mac and cheese.

Bake

Bake in the preheated oven until the topping is golden and the filling is bubbling at the edges, about 18–22 minutes. For a crispier top, place briefly under the broiler (1–2 minutes) watching closely to avoid burning.

Rest: Remove from oven and let rest 5 minutes to set slightly.

Garnish with chopped chives and remaining parsley if desired. Serve warm with lemon wedges on the side to squeeze over individual portions.