Lobster Mac & Cheese

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Have you ever had Lobster Mac and Cheese? It is so amazing! You must try it! This Lobster Mac and Cheese Recipe takes only about 30 minutes to put together and then another 30 or so in the oven.

Course entree

Cuisine American

Prep Time 30

Cook Time 30

Resting time 5

Total Time 1

Servings servings

Calories 491kcal

Author Beth Neels

Cost $10

Equipment

Ingredients

1 lb Lobster (or use cooked lobster tail)
1 lb small pasta, elbows, small shells, ziti, penne, etc.

For béchamel

4 Tbsp butter, unsalted
4 Tbsp all-purpose flour
1-3/4 cups milk (I use Cashew milk) 3 cups, if not using stock
1-1/4 cup lobster stock (optional) chicken stock may be substituted
3 cups cheese, I used 1.5 cups sharp cheddar and 1.5 cups gouda)

US Customary - Metric

Instructions

Cook lobster (place head first) in boiling water for about 7 minutes for first pound and the 3 minutes per additional pound. until dark red in color. Remove tail and claw meat from shell. Cut into bite sized pieces.
Cook pasta according to package directions. Reserve a mug full of pasta water before draining pasta.
Heat milk in another pot on the stove or in the microwave until very warm.
Turn on oven to 350°F

For béchamel

Melt butter in medium saucepan.
Add flour to melted butter. Whisk until smooth.
Add warm milk all at once and whisk until smooth, stir constantly, until thick.
Add cheese, reduce heat to low. Cook until sauce is very thick and cheese is melted.
Add cheese sauce to pasta with enough cooking water to coat the pasta thoroughly. Mix in lobster.
Add Macaroni and cheese to a 2 qt buttered casserole. Bake at 350°F for about 30 minutes, until hot and bubbly.

Notes

It's important to save the mug of pasta water to bring the sauces together.

Warm milk in a separate pan until hot but not boiling, for bechamel, to save time.

Cook pasta to barely al dente, it will continue to cook in sauce.

Leftovers are safe for 3-4 days.

Best if not frozen.

Nutrition