Lobster Mac and Cheese Recipe :- A rich, satisfying supper of creamy macaroni and cheese combined with an abundance of soft lobster meat is called lobster mac and cheese! This extremely creamy macaroni made with three different varieties of cheese pairs perfectly with slightly sweet lobster meat. The best finishing touch is a buttery Panko bread crumb topping after everything has been baked together!
Lobster Mac and Cheese Recipe
There aren’t many methods to improve mac and cheese beyond what it already is. Given its popularity, mac and cheese must be considered the most generally adored food ever! It turns out that adding lobster meat to this cheesy comfort dish is the perfect way to make it even better. You’ll be amazed at how soft your lobster meat always turns out when you cook it according to my simple instructions.
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Ingredients
- 1-1 1/2 lbs cooked lobster meat*
- 1 lb corkscrew pasta
Cheese Sauce:
- 3 tbsp butter
- 3 garlic cloves pressed
- 3 tbsp all purpose flour
- 2 1/2 cups whole milk or 2%
- 1 tsp ground mustard
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1 1/2 tsp salt adjust to taste
- 8 oz Fontina cheese block
- 8 oz sharp white cheddar cheese block
- 6 oz Monterrey Jack cheese block
Topping:
- 3/4 cup Panko bread crumbs
- 1 tbsp minced parsley
- 1/2 tsp garlic powder
- salt to taste
- 2 tbsp butter melted
Instructions
Cooking Lobster Tails:
Pre-heat the oven to 450° and line a baking sheet. Melt 2-3 tablespoons of butter and add salt, lemon juice, and 2 squeezed garlic cloves.
Butterfly the lobster shell: Hold the lobster tail and cut the hard outer shell down the middle to the tail. To separate the shell, use muscle and crack the softer underside using your hands. Try not to break the shell.
Use your hands to gently separate the lobster meat from the shell as you pull it apart. Separate lobster meat from the sides, not totally. Pull out lobster guts if you spot a dark vein in the tail flesh.
Place butterflied lobster tails cut-side up on the baking pan and generously brush with butter mixture. Bake for 10 minutes.
After cooling, remove lobster tail meat from the shell. Chop and reserve.
Make Mac & Cheese:
Cook corkscrew pasta al dente in salted boiling water. Grate cheeses as pasta cooks.
In a large pot, melt butter over medium heat and add squeezed garlic. Simmer garlic until aromatic, add flour.
After it looks like paste, carefully pour in milk while stirring constantly but softly. Keep whisking until combined.
Add garlic powder, mustard, paprika, salt, and pepper.
Add cheeses by the handful while stirring slowly. Stir slowly until cheeses melt and smooth.
Stir spaghetti until incorporated after cheese melts. Remove saucepan from heat.
Add chopped lobster flesh and combine well.
Heat oven to 375°F, butter 9×13 baking dish, and add mac and cheese.
Pour melted butter into a bowl with Panko crumbs, parsley, salt, and garlic powder. Spread the topping evenly over the mac and cheese after tossing.
Bake for 20 minutes.
Nutrition
- Calories: 728kcal
- Carbohydrates: 54g
- Protein: 45g
- Fat: 36g
- Saturated Fat: 22g
- Cholesterol: 216mg
- Sodium: 1454mg
- Potassium: 480mg
- Fiber: 2g
- Sugar: 6g
- Vitamin A: 1163IU
- Vitamin C: 1mg
- Calcium: 702mg
- Iron: 2mg
