This recipe is perfect for a special romantic dinner at home, but really, who needs a special day to indulge in some lobster macaroni and cheese?! It’s a delicious, gourmet version of your childhood favorite that you can enjoy whenever you want.
We’ve tried many different mac n cheese recipes and most of them use a flour/milk base to melt the cheese into, but we find this tends to create a grainier sauce and we really want the ultimate creamy, cheesy sauce. For this reason, we were very meticulous about the cheeses we selected for the recipe. While we aren’t typically fans of white American cheese, it really does melt well and allows you to skip the flour. We added Fontina and Asiago for some Italian flavor, but decided to skip the sharp cheddar in order to let the lobster shine.
You can definitely omit the lobster if you prefer, especially for the kiddos, and keep it plain. You can also experiment with different cheeses – cheddar would be a good replacement for the fontina if you want a more traditional macaroni and cheese.
We did decide to bake ours for a bit with some breadcrumbs on top, just a nice touch for a fancier dinner, but this step can be omitted if you prefer. As always, we hope you can use our recipes as a guide to create your own unique dish.
Lobster Macaroni and Cheese
Ingredients
- 2 Lobster Tails Shell removed and cleaned
- 2 Cups Dried Cavatappi Or pasta of your choice
- 2 Tablespoons Unsalted Butter
- 1 Cup Grated Fontina Cheese Can substitute Gruyere or Provolone
- 1 Cup Grated Asiago Cheese Can substitute Parmesan or Romano
- 1 Cup Grated White American Cheese
- 1/2 cup Grated Parmesan Cheese For topping
- 1 Cup Heavy Cream
- 1/4 Cup Unseasoned Bread Crumbs
- 1 Tablespoon Kosher salt
Instructions
- Preheat oven to 450F.
- Bring a large (oven safe) pot of water to a boil and season well with kosher salt (about 1 tablespoon).
- Cook the pasta according to package directions, then drain and set aside.
- Heat 2 tablespoons of butter over low heat in the same pot.
- Gently dice the lobster into bite size pieces and add into the butter. Season with a pinch of salt.
- Stir gently and cook for about 2-3 minutes or until the lobster. no longer translucent. Remove the lobster from the pot and set aside.
- Next, add the heavy cream to the pot and bring to a simmer.
- Add in the cheese, little by little, stirring as you go to make sure the cheese has melted well.
- Now, add back in the lobster followed by the pasta. Toss well to make sure the pasta is well coated with the sauce.
- Top with grated Parmesan cheese and breadcrumbs. Bake at 450F for about 10-15 minutes or until golden brown on top.