I’ve been flirting with lobster macaroni and cheese for a looooong time. It’s just that I love macaroni and cheese with a deep and abiding love, and I feel the same about lobster. And I knew that if it was made the right way, this could be the Endless Love version of lobster macaroni and cheese.
I started off with my all time favorite creamy mac and cheese recipe, and then added chunks of cooked lobster, and a quick toasted breadcrumb topping that gets sprinkled on at the end.
Now, here’s my usual advice on the lobster. Get your supermarket to steam it for you, and get whomever is going to get the pleasure of dining on this dish with you to shell the lobster for you. After that, this whole thing is smooth sailing.
Lobster macaroni and cheese. Doesn’t the very thought of it make you feel like all is right with the world?
- 1/2 cups panko breadcrumbs
- 1 tablespoon olive oil
- 6 ounces elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 2 1/2 cups milk
- 8 ounces shredded sharp Cheddar (I recommend Cabot)
- 1 lobster, cooked, shelled and meat torn into bite sized pieces (see note)
- Put breadcrumbs and olive oil in a small skillet over medium high heat and stir until crumbs are toasted and golden brown. Set aside.
- Cook macaroni until tender in boiling salted water. Drain and set aside.
- Heat butter in Dutch oven over medium-high heat until foaming. Add flour and whisk to combine, about one minute. Whisking constantly, add milk.
- Bring mixture to a boil, whisking constantly. Reduce heat to medium and simmer until thickened to the consistency of heavy cream, whisking occasionally.
- Take off heat and stir in cheese until cheese is fully melted. Add pasta and stir over medium low heat until heated through, 3-5 minutes. Taste and add salt and pepper as needed. Stir in lobster meat.
- Ladle into bowls, top with toasted breadcrumbs and serve!
You can also use pre-cooked lobster meat – we have used Cozy Harbor of Maine cook lobster, and one 7 ounce container works wonderfully!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!