Lobster Macaroni and Cheese

Total Time:
1 hr 5 min
15 min
50 min

2 servings

  • 1 pound macaroni
  • 1 (2 pound) lobster, split
  • 1 small onion, diced
  • 2 tablespoons unsalted butter
  • 2 cups milk
  • 1 small clove garlic, minced
  • 1 shallot, chopped
  • 10 black peppercorns
  • Kosher salt
  • Freshly ground black pepper
  • 5 tablespoons flour, plus 5 tablespoons unsalted butter, or 2 tablespoons cornstarch and water
  • 2 pounds grated cheese, mixture of Gruyere, extra sharp cheddar, and Pecorino Romano
  • 3 tablespoons panko bread crumbs (Japanese)

Preheat oven to 350 degrees F.

In a large pot, cook the pasta until al dente. Drain the pasta and reserve, also reserve the water. Steam the lobster over the water for 3 minutes, then cool, remove the meat, and reserve both the meat and the shell. In a medium sauce pot, sweat the onions in 2 tablespoons butter, and remove. In the same pot, scald the milk and add the garlic, shallots, and peppercorns. Add the lobster shells to create a fish stock. Bring the "stock" to a boil, then reduce the heat to a simmer, season with salt and pepper, and cook for 20 minutes.

Meanwhile, make a roux by combining 5 tablespoons of flour with 5 tablespoons of butter in a small sauce pot over medium-high heat. Cook until it thickens and develops a golden yellow color. Set aside roux. Strain the stock and return it to the pan. Once the stock begins to simmer again, start whisking the cheeses in slowly until fully incorporated (this will also thicken the sauce). Add the roux to thicken a little more, and then add the reserved onions and lobster meat. Toss the sauce with the pasta, and transfer it to a small baking dish. Top with bread crumbs, and bake for 8 to 12 minutes, or until bubbly and browned.

Cook's Note: Different shapes of macaroni make this dish more fun.

Professional Recipe: 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 cannot make any representation as to the results.

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4.4 19
I though this recipe was great. I made a few modifications because my husband has high cholesterol 2% and butter sub. I also added crab meat as well. item not reviewed by moderator and published
Sorry to go against the trend, but this was so rich I could not eat it and had to make myself something else for dinner. Hubby and daughter decided it was "eatable" but next time want me to make my usual mac and cheese and just add the lobser. WAY too much fat. The dog liked it, but pretty expensive thing to become dog food. item not reviewed by moderator and published
Very, very good. For two people, I cut the recipe in half. Still enough mac for 4 servings. In the sauce, I used 6oz extra sharp white cheddar, 6oz gruyere, and 4oz marscapone. When I brought the stock to a boil after draining out the shells I added in some freshly grated nutmeg and a touch of white pepper. The recipe was simple to make and impressed my date. Will definitely make this again! item not reviewed by moderator and published
Overall this was a great mac & cheese. I like my mac & cheese to be a bit more creamy, so I made it with 3 C. of whole milk and found it to still be dry. Next time I will use more milk and possible heavy cream for 1/2 of the liquid. The cheeses were wonderful, and I also added a bit of fontina. Everyone who tasted it loved it and that is what matters! item not reviewed by moderator and published
Excellent! Subbed the sharp cheddar for fontina and added 1lbs fresh dungeness lump crab meat with the lobster. I made more than what was called for as I was serving 6 people. Goes well with tuna tartar w/quail eggs and olive loaf crostini. item not reviewed by moderator and published
I must admit there are some problems here.... Like me unwittingly not realizing that the Pecarino was a accent cheese. What I did was divide the cheese up into equal amounts. End result was a HUGE overpowering pungent $40 Lobster cover up..... It was good, and I admit to loving the qualities of Pec/Rom or Parm.. This was just too much. Also, if I decide to try this again I think I'd do 2 lbs of Craw fish tails. item not reviewed by moderator and published
This was wonderful. I planned it out a little as to not break the bank. A local grocery store had lobster tails on sale for two weeks so I bought a tail each week. One week, I bought the Gruyere and another week I bought a really nice quality Romano. I bought a half pound of small scallops to give it more of a seafood flavor. It took me about 3 weeks to get all of my ingredients but it was sooo worth it. Will try again. item not reviewed by moderator and published
Was awesome! Very rich, nice lobster flavor. You could add other seafood and like scallops would be delisous. item not reviewed by moderator and published
This is the best mac and cheese I have ever made! I used heavy cream instead of milk and it gave the macaroni a great creamy texture. Adding the roux after the cream thickened is the key to this recipe. Delish! item not reviewed by moderator and published
I used three 4oz lobster tails and a handful of shrimp. I served this as a main dish because it turned out to be a ton of food. The "small" dish I baked it in began to run over in the oven . I am cooking it again soon but with a little less cheese and pasta. I may even substitute the Romana for Fontina. I was trying my best to find a recipe close to the Lobster Mac-n-Cheese served at Oceanaire Seafood Room. This is the closest. very tasty! item not reviewed by moderator and published

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