This easy recipe for lobster macaroni and cheese takes everyone’s favorite comfort food and makes it even more amazing with lobster and crispy breadcrumbs!
I’ve been flirting with lobster macaroni and cheese for a looooong time. 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. So this is a Very Important Recipe for me to get right, and after pondering it awhile, I realized that the answer was right under my nose, in my all time favorite creamy mac and cheese recipe.
Here’s how you make lobster macaroni and cheese!
Start by cooking up a batch of elbow macaroni, and while that is going on, you are going to make an easy creamy cheese sauce by simmering up butter, flour and milk until it thickens up a little and then stirring in shredded cheese until it is all smooth and melty.
This easy recipe for lobster macaroni and cheese takes everyone's favorite comfort food and makes it even more amazing with lobster and crispy breadcrumbs! #pasta #macandcheese Now stir in the cooked macaroni…and then take things to mac and cheese heaven by stirring in some bite-sized chunks of cooked lobster. 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.
Or, you can do what we have been doing lately, and buy a container of pre-cooked lobster meat, which I’ve been able to find in the freezer section of Wegman’s. Either way, one lobster is going to be enough for this whole recipe, and as far as I am concerned, when you add lobster to macaroni and cheese it is now Dinner Party Worthy.
Last but not least, I like to sprinkle on some toasted bread crumbs, just to add a little crunch to the overall scrumptiousness.
As you can see, I like to eat mine with a spoon in order to get every last tiny bit of this extravagant deliciousness.
And with that, I’ll let you go find some elbow macaroni and a lobster! Because you have to have to have to try this one. :)
Lobster Macaroni and Cheese
Prep Time: 15 minutes- Cook Time: 15 minutes
- Total Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: American
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Pin RecipeDescription
This easy recipe for lobster macaroni and cheese takes everyone’s favorite comfort food and makes it even more amazing with lobster and crispy breadcrumbs!
Ingredients
- 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)
Instructions
- 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!
Notes
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!
This just makes me want to cry :)
I can't buy lobster here ..
Not all bad news though, I made chocolate bread pudding using one of your recipes and adding a few varities of my own. My husband and I are both on chocolate highs right now … thanks, thanks a lot lol.
Yummy.
What size lobsters and how many did you use to yield the 1.5 pounds of meat? I probably SHOULD know this, since I live in New England…but I don't. Thanks!
I used 4 medium sized lobsters — probably about a pound and a quarter each? My basic rule of thumb for anything involving lobster is one medium lobster per person, even if it is an ingredient of a larger dish. But I am also a firm believer in the more lobster the merrier, so you could probably get away with three….
woah i never heard of mac and lobster! sounds really delicious and expensive too lol.
thanks for sharing :)