Go Back
Creamy Lobster Mac & Cheese Recipe
Ben Carraoli

Creamy Lobster Mac & Cheese Recipe

I still remember the first time I made this lobster mac and cheese — it felt like I’d recreated a restaurant favorite right in my kitchen. When I scooped a cheesy forkful packed with tender lobster, I knew this recipe was a keeper. It’s rich, creamy, and totally indulgent, yet familiar and comforting.
Print Recipe Pin Recipe
Total Time 1 hour 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound elbow macaroni or cellentani pasta — These pasta shapes hold sauce beautifully and give the best texture in every bite.
  • 5 tablespoons butter divided — Butter adds richness, and dividing it helps cook both the lobster and the sauce properly.
  • 24 –32 oz lobster meat — Fresh or properly thawed lobster provides sweet tender flavor; avoid overcooking it.
  • 1 teaspoon Old Bay seasoning — A classic seafood seasoning that enhances lobster flavor without overpowering it.
  • 3 tablespoons flour — Used to create a roux that thickens the cheese sauce smoothly.
  • 2 –3 cups milk — Adjust the amount depending on how thick or creamy you want your sauce.
  • 1 cup heavy whipping cream — Gives the sauce its luxurious velvety texture.
  • ½ teaspoon onion powder — Adds subtle depth and balances the cheese flavors.
  • Salt and pepper to taste — Essential for bringing out all the flavors in the dish.
  • 2 cups shredded sharp cheddar cheese — Sharp cheddar provides bold classic mac and cheese flavor. Freshly grated melts better.
  • 1 cup shredded fontina cheese — Fontina melts smoothly and adds extra creaminess.
  • ½ cup shredded Parmigiano-Reggiano — Adds nutty salty depth and richness.
  • Cooking spray — Keeps the baking dish from sticking and makes cleanup easier.

Method
 

  1. Bring salted water to a boil and cook pasta until just al dente. Drain and rinse briefly to stop cooking. Set aside while preparing the sauce so it doesn’t overcook.
  2. Melt butter in a skillet and gently cook lobster meat with seasoning for a few minutes. Cook just until opaque to keep it tender. Remove from heat and reserve.
  3. Melt butter, whisk in flour to form a roux, then slowly add milk and cream. Once thickened, stir in cheeses and seasoning until smooth and creamy.
  4. Return pasta to the pot and pour cheese sauce over it. Add cooked lobster and gently mix until every piece is coated in creamy sauce.
  5. Transfer mixture to a greased baking dish and add extra cheese on top. Bake at 375°F until bubbly and golden, adjusting bake time depending on desired crust.

Notes

  • I always grate cheese fresh because it melts smoother and tastes better.
  • I avoid overcooking lobster so it stays tender and juicy.
  • Letting the dish rest for 10 minutes helps the sauce thicken perfectly.
  • I taste the sauce before combining everything to adjust seasoning.