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Looking to make an elegant dinner for your date? Hosting a dinner party and really want to impress your guests? Look no further than this incredible Lobster Mac and cheese! It is creamy with succulent pieces of poached lobster and topped with crispy toasted garlic breadcrumbs. It truly doesn’t get any better. A comfort food classic with a touch of class!
Poached Lobster
This recipe sounds really elevated, but that doesn’t mean it is difficult! To begin, we are going to make an amazing poaching liquid that will also double as our pasta water. In a large pot, pour in the following:
- 8 cups of water
- 1 stick (8tbsp) of salted butter
- 3 tbsp salt
- 2 lemons sliced
- 1 tbsp black peppercorns
- 4 garlic cloves smashed
- ¼ cup fresh parsley torn
- ½ cup white wine
Bring this all to a boil and add in 4 lobster tails. Cook them for no more than 4 minutes, remembering they will cook a bit more once added to the hot Mac and cheese. Remove the lobster tails and set aside, then use a slotted spoon or mesh strainer to remove all of the other ingredients from the pot.
Once the lobster tails are cooled, remove the meat by cutting each tail in half and pulling the meat out. Coarsely chop the tail meat and set aside. I will note that you can totally skip this step by using frozen pre-cooked lobster meat (I’ve use frozen langostino before). Just add the meat towards the end when you are adding the pasta to the hot cheese sauce. But know that skipping this step means missing out on a lot of flavor that gets absorbed into the pasta. Id suggest using lobster stock to boil the noodles!
Lobster Mac and Cheese
Once the liquid has been strained, drop in 12oz of uncooked pasta (I used cavatappi) directly into the lobster stock. Add 1-2 more cups of water if needed. Cook according to package directions and strain. In the same pot, heat up 3 tbsp of butter butter and add in the flour once the butter has melted. Whisk to combine. Once the butter and flour mixture begins to foam up, pour in 4 cups of milk and whisk.
Bring the milk to a simmer, whisking occasionally, until it begins to thicken enough to coat a wooden spoon. Once it begins to thicken, add in 6 cups of shredded cheese. I used a mix of equal parts Monterey Jack, mozzarella, and provolone. Also add in 2 tsp of onion powder, 1 tsp of garlic powder, 1 1/2 tsp of salt and 2 tbsp of finely chopped chives. Whisk vigorously until the cheese has melted and the sauce is silky.
Add the drained cooked pasta and lobster meat to the cheese sauce and fold everything together. In another pan, melt 2 tbsp of salted butter and add 2 cloves of minced garlic. Add in 1 cup of Panko breadcrumbs and toss around the butter to coat the crumbs eventsand cook until it toasts to a nice golden brown.
Add the Mac and cheese to individual serving dishes, or one large bowl, and top with the breadcrumbs and serve. This is completely optional, but I like to place mine in oven safe ramekins, and pop it into in a 400° oven for 5-7 minutes or until the breadcrumbs are a deep brown and the cheese is bubbling. Either way, this”fancy classic” is sure to be a showstopper at your next meal!
Want More Mac and Cheese Recipes?
- Baked Mac And Cheese
- White Truffle Mac And Cheese
- Tuscan Mac And Cheese With Chicken
- Gorgonzola Steak Mac And Cheese
Lobster Mac and Cheese
Ingredients
- 4 lobster tails
- 1 stick salted butter 8 tbsp
- 3 tbsp salt
- 8 cups water
- 2 lemons sliced
- 1 tbsp black peppercorns
- 4 garlic cloves smashed
- ¼ cup fresh parsley torn
- ½ cup white wine
- 12 oz cavatappi pasta
- 3 tbsp butter
- 3 tbsp flour
- 4 cups milk
- 6 cups shredded cheese Monterey Jack, provolone, mozzarella
- 2 tsp onion powder
- 1 tsp garlic powder
- 1½ tsp salt
- 2 tbsp chives cut small
- 2 tbsp butter
- 2 garlic cloves minced
- 1 cup panko breadcrumbs
- 1 tbsp parsly minced
Instructions
- In a large pot, bring to a boil the water, butter, lemon, garlic, parsley, salt, and peppercorns.
- Add in the lobster tails and boil for 4 minutes.
- Remove the lobster tails and set aside, then use a slotted spoon or mesh strainer to remove all of the other ingredients from the pot.
- Once the liquid has been strained, drop in the uncooked pasta directly into the lobster stock. Add 1-2 more cups of water if needed.
- Cook pasta according to package directions and strain.
- In the same pot, heat up 3 tbsp of butter butter and add in the flour once the butter has melted. Whisk to combine.
- Once the butter and flour mixture begins to foam up, pour in the milk and whisk.
- Bring the milk to a simmer, whisking occasionally, until it begins to thicken enough to coat a wooden spoon.
- Once it begins to thicken, add in the cheese, onion powder, garlic powder, salt and chives and whisk vigorously until the cheese has melted and the sauce is silky.
- Break open the lobster tails and remove and coarsely chop the meat. Add the drained cooked pasta and lobster meat to the cheese sauce and fold everything together.
- In another pan, melt the butter and add the minced garlic. Add in the Panko and cook until it toasts to a nice golden brown.
- Add the Mac and cheese to individual serving dishes, or one large bowl, and top with the breadcrumbs and serve
- OPTIONAL: place the serving dish (if oven safe) in a 400° oven for 5-7 minutes, then serve.
