Lobster Mac and Cheese

How to Make Lobster Mac and Cheese

1. 1

   Step 1: Cook the pasta

   Preheat the oven to 425°F (220°C). Bring a large pot of salted water to a boil and cook the pasta until just al dente (about 1–2 minutes less than package instructions). Drain and set aside, reserving about 1/2 cup of the pasta cooking water.

   For this step

   • 12 ozDry elbow macaroni or cavatappi
   
2. 2

   Step 2: Make a smooth béchamel

   In a large saucepan over medium heat, melt the butter, then whisk in the flour and cook for 1–2 minutes to eliminate the raw taste. Gradually whisk in the milk until smooth and simmer until the sauce thickens to coat the back of a spoon, then stir in the Dijon mustard and season with freshly ground black pepper.

   For this step

   • 4 tbspUnsalted butter
   • 1/4 cupAll-purpose flour
   • 2 cupsWhole milk
   • 1 tspDijon mustard
   • 1 pinchPepper
   
3. 3

   Step 3: Add the cheeses

   Remove the sauce from the heat and stir in the shredded cheddar and Gruyère a handful at a time until fully melted and glossy. If the sauce is too thick, thin with a splash of the reserved pasta water to reach a creamy consistency.

   For this step

   • 6 ozSharp cheddar, shredded
   • 4 ozGruyère, shredded
   
4. 4

   Step 4: Combine pasta and lobster, prepare topping

   Fold the drained pasta and chopped lobster meat into the cheese sauce until evenly coated, then transfer to a buttered 9x13-inch (or similarly sized) baking dish. In a small bowl, toss the panko with a tablespoon of melted butter (from the saucepan if reserved) and the chopped parsley, then sprinkle evenly over the pasta.

   For this step

   • 10 ozCooked lobster meat, chopped (tails and claw)
   • 1 cupPanko breadcrumbs
   • 2 tbspFresh parsley, finely chopped
   
5. 5

   Step 5: Bake until bubbly and golden

   Bake in the preheated oven for 15–20 minutes, or until the top is golden and the edges are bubbling. Let rest 5 minutes before serving so the sauce sets slightly; garnish with an extra sprinkle of parsley if desired.
   

1. Preheat the oven to 425°F (220°C). Bring a large pot of salted water to a boil and cook the pasta until just al dente (about 1–2 minutes less than package instructions). Drain and set aside, reserving about 1/2 cup of the pasta cooking water.
2. In a large saucepan over medium heat, melt the butter, then whisk in the flour and cook for 1–2 minutes to eliminate the raw taste. Gradually whisk in the milk until smooth and simmer until the sauce thickens to coat the back of a spoon, then stir in the Dijon mustard and season with freshly ground black pepper.
3. Remove the sauce from the heat and stir in the shredded cheddar and Gruyère a handful at a time until fully melted and glossy. If the sauce is too thick, thin with a splash of the reserved pasta water to reach a creamy consistency.
4. Fold the drained pasta and chopped lobster meat into the cheese sauce until evenly coated, then transfer to a buttered 9x13-inch (or similarly sized) baking dish. In a small bowl, toss the panko with a tablespoon of melted butter (from the saucepan if reserved) and the chopped parsley, then sprinkle evenly over the pasta.
5. Bake in the preheated oven for 15–20 minutes, or until the top is golden and the edges are bubbling. Let rest 5 minutes before serving so the sauce sets slightly; garnish with an extra sprinkle of parsley if desired.