Lobster Mac and Cheese
Tender lobster in triple-cheese béchamel with golden panko crust. Baked comfort, ocean luxury.
Ingredients
- Lobster & Pasta:
- 2 5–6 oz lobster tails
- 12 oz 340 g cavatappi pasta
- 1 tbsp kosher salt
- Cheese Sauce:
- 3 tbsp butter
- 3 tbsp flour
- 2½ cups 600 ml warm whole milk
- 1 cup 240 ml heavy cream
- 2 cups 200 g shredded Gruyère
- 1½ cups 150 g shredded cheddar
- ½ cup 50 g grated Parmesan (¼ cup in sauce)
- ½ tsp salt
- ¼ tsp white pepper
- ¼ tsp nutmeg
- Topping:
- ¾ cup 75 g panko
- 2 tbsp melted butter
- 1 tbsp parsley
- Pinch garlic powder
Instructions
- Cut lobster shells; chop meat. Boil pasta 2 min shy; drain.
- Melt 3 tbsp butter; whisk in flour 2 min.
- Add warm milk + cream; thicken 5–7 min.
- Stir in cheeses + seasonings until smooth.
- Fold in pasta + lobster.
- Mix panko topping.
- Transfer to skillet; top with panko. Bake 375 °F 15–20 min + broil.
Notes
- Warm milk = smooth sauce.
- Add lobster last—keeps tender.
- Freeze unbaked (no topping) up to 2 months.
- Reheat covered, then broil for crunch.
- GF: Use GF flour, pasta, and panko.