Lobster Mac and Cheese

Total Time:
1 hr 25 min
35 min
50 min

24 servings

  • 4 pounds fresh shucked lobster meat
  • 3 pounds cooked elbow macaroni
  • 2 cups chopped scallions
  • 1/2 cup chopped roasted tomatoes
  • 2 cups flour
  • 12 ounces unsalted butter
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1 tablespoon white pepper
  • 6 cups half-and-half
  • 4 cups heavy cream
  • 2 cups dry white wine
  • 1/2 cup fresh squeezed lemon juice
  • 2 pounds shredded white Cheddar
  • 2 pounds plus 1/2 cup grated Parmesan
  • 3 cups panko breadcrumbs
  • 2 ounces dried Italian seasoning
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • Combine the lobster meat, cooked macaroni, scallions and tomatoes in a large bowl and set aside.

  • Combine the flour with 8 ounces melted butter in a large saucepan over medium-low heat. Add the garlic powder, salt and white pepper and stir. Add the half-and-half, heavy cream, white wine and lemon juice and cook, stirring frequently, until heated to just below a simmer (about 160 degrees F). Stir in the white Cheddar and 2 pounds of the Parmesan.

  • Mix together the breadcrumbs, Italian seasoning, remaining 4 ounces melted butter and remaining 1/2 cup Parmesan in a bowl.

  • Combine the hot cheese sauce with the lobster and macaroni mixture. Spread evenly into four 10- by 12-inch baking pans and top with the breadcrumb mixture. Bake for 35 minutes.

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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    This recipe is featured in:

    Comfort Food On the Road