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Jesse and I visited Massachusetts last year and we both acquired a new love for lobster. We had always enjoyed lobster, but we didn’t eat it often or think of it as an ingredient to include in our homemade food. All of that changed when we indulged in authentic Lobster Rolls and Lobster Mac and Cheese!
I’ve recently started challenging myself to try new recipes that I haven’t ever made before. I really want to teach my boys to cook, not only for themselves, but also for their future wives! I want them to be able to take care of themselves and eat more than ramen when they’re in college. 😉
I tend to try one recipe and then never make it again, so I feel like it will help the boys if we have recipes that I am confident in and make often. I started creating a recipe box about a year ago and in it, I only write down the recipes that are tried and true and loved by our family.
This Lobster Mac and Cheese is now on that list! It’s creamy, full of flavor and texture and a very indulgent comfort food that can be served any time of year.
Cooking the lobster was such a fun experience for me because I hadn’t ever even considered trying it before. I had a spontaneous urge one day just to try it and I’m so glad I did. It was much easier than I expected it to be and only took about 12 minutes to prepare!
I ordered this mesh screen from Amazon to steam the lobster. Next time I’m going to try broiling it in some butter – because butter makes everything better!
I hope you add this Lobster Mac and Cheese to your list of must-try recipes and enjoy it as much as we did!
This Lobster Mac and Cheese is a creamy, flavorful and elegant dish. It's easier than you think to make this delicious entree from scratch! Enjoy!
- 4 Lobster Tails
- 1 Mesh Splatter Screen
- 5 Bay Leaves
- 2 Tbsp. Lemon Juice
- 1 Tbsp. Dried Oregano
- 2 Tbsp. Dried Basil
- Kosher salt
- Vegetable oil
- 1 pound Elbow macaroni
- 2 Cups Milk
- 2 Cups Half and Half
- 8 tablespoons 1 Stick Unsalted Butter, Divided
- ½ cup All-Purpose Flour
- 6 ounces Gruyere Cheese, grated
- 8 ounces Extra-Sharp Cheddar, grated
- 8 ounces Muenster Cheese, grated
- ½ teaspoon Black Pepper
- 1½ cups Fresh, White Bread Crumbs (5 slices, crusts removed)
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Preheat the oven to 375 degrees F.
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For the Lobster Tails: Fill a large pot 3/4 full of water. Add bay leaves, dried basil, dried oregano and lemon juice. Bring to a boil.
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Place a fine mesh screen across the top of the pot. Place the lobster tail evenly on the screen and cover with a lid. Steam for 8 minutes.
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Once the lobster tails have cooled, cut the top of lobster shell down the center with kitchen shears. Stop before you reach the fanned part of the tail. Use your fingers to gently break the lobster tail apart and pull out lobster meat.
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Shred lobster meat and set in the refrigerator until ready to use.
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For the Mac & Cheese: Cook pasta according to directions.
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In a small pot, heat the milk and half and half, careful not to boil.
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In a separate large pot, melt 6 tablespoons of butter and add flour. Cook over low heat for 2 minutes, stirring with a whisk. Whisk in the warmed milk and cook for a minute or two more, until roux is thick. Stir in the Gruyere, Muenster, Cheddar, salt and pepper..
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Fold in the cooked macaroni and lobster. Place the mixture in 9x13 baking dish or divide amongst 6-8 serving ramekins.
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Melt the remaining 2 tablespoons of butter and combine with the fresh bread crumbs. Sprinkle breadcrumbs on the top of macaroni mixture.
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Bake for 30 to 35 minutes, or until the sauce is bubbly and the bread crumbs are browned. Enjoy!
With Grace,
Lindsey
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