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Sparrows + LilyRecipe by Lindsey MaestasInstagram: @livingeasywithlindseysparrowsandlily.com
lobster macaroni and cheese mac and cheese lobster mac and cheese
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Homemade Lobster Mac & Cheese From Scratch
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 

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! 

Course: Main Course
Cuisine: American
Keyword: baked mac and cheese, gruyere cheddar muenster, lobster mac and cheese, seafood pasta, special occasion dinner
Servings: 8 servings
Calories: 830 kcal
Ingredients
  • 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)
Instructions
  1. Preheat the oven to 375 degrees F.

  2. 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.

  3. 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. 

  4. 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.

  5. Shred lobster meat and set in the refrigerator until ready to use.

  6. For the Mac & Cheese: Cook pasta according to directions.

  7. In a small pot, heat the milk and half and half, careful not to boil.

  8. 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.. 

  9. Fold in the cooked macaroni and lobster. Place the mixture in 9x13 baking dish or divide amongst 6-8 serving ramekins.

  10. Melt the remaining 2 tablespoons of butter and combine with the fresh bread crumbs. Sprinkle breadcrumbs on the top of macaroni mixture. 

  11. Bake for 30 to 35 minutes, or until the sauce is bubbly and the bread crumbs are browned. Enjoy!