Most favorite dish ever — we absolutely adore this Lobster Mac and Cheese.
Some people say cheese and seafood don’t go together, but this proves otherwise. I first tasted it at The Capital Grille and wanted to bring the chef home. It’s rich, comforting, and indulgent.
This isn’t a health food — it’s one of those decadently sinful meals you should enjoy in moderation. That said, when done right, it’s absolutely worth it.
I buy frozen lobster tails and thaw them, since fresh live lobster isn’t always available where I live. Working with lobster can feel a little unsettling — the shells are slimy and the process can be messy — but the payoff is incredible.
Removing the meat from lobster tails can be a bit of a chore. My method is to carefully cut the shells into pieces and extract every bit of meat. If you have tips to avoid getting lobster juices all over your hands, I’d welcome them — patience and a little stubbornness help.
After the frustrating but satisfying work of shelling and chopping, you’ll likely realize how little meat you get from pricey lobster tails. That’s why this dish packs so much flavor — the little bits of lobster are combined with a lot of creamy, melted cheese to make every bite count.
Making Lobster Mac and Cheese is a bit of an operation: multiple pots and pans, coordinated timing, and attention so the lobster doesn’t dry out. But it’s worth the effort.
First things first: buy good cheese.
I keep a generous selection of cheeses on hand because this recipe calls for plenty. The combination I use works best: gruyere for its nutty, melting quality; sharp cheddar for tang and color; and Parmigiano-Reggiano for a salty, savory finish. Grating the cheese takes some arm strength, but freshly grated cheese melts better and tastes superior.
Typical amounts I use are roughly two-and-a-half cups of cheddar, one-and-a-half cups of gruyere, and about one-and-a-quarter cups of Parmigiano-Reggiano. I’ll admit I sample a bit while cooking — it’s hard not to.
For the sauce, I melt cheeses slowly into heavy cream over gentle heat (a double boiler works well) with a bit of cream cheese to add silkiness. White wine, usually Chardonnay, adds brightness; a splash helps thin the sauce if needed and balances the richness.
Lobster Mac and Cheese
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Ingredients
- 3 (6 to 7 ounce) lobster tails thawed or fresh
- 1 to 2 pounds noodles of your choice, macaroni or a fancy shape
- 2 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded gruyere cheese
- 1 1/4 cups shredded Parmigiano-Reggiano
- 2 cups heavy cream
- 4-5 oz cream cheese
- 3/4 cup white wine
- 1 chopped shallot
- 3 minced garlic cloves
- 3/4 cup panko bread crumbs
- 2 tablespoons butter
- 2 tablespoons olive oil
Instructions
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Preheat oven to 350°F (175°C).
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Shell, clean, and coarsely chop the lobster meat. Set aside.
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Grate the cheeses. In a double boiler or a heatproof bowl set over simmering water, add 2 cups heavy cream and the cream cheese. Whisk in small handfuls of shredded cheese, letting each addition melt before adding more until all cheese is incorporated.
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Boil water and cook your pasta according to package directions. Drain and set aside.
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In a skillet over medium-high heat, add olive oil and butter. Sauté the chopped shallot and minced garlic until fragrant. Add the lobster meat and cook 1–2 minutes until opaque. Pour in 1/4 cup white wine and cook another 1–2 minutes, then remove from heat.
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If the cheese sauce is too thick, thin it in 1/4 cup increments of white wine, whisking until smooth.
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In a baking dish, combine pasta, the lobster mixture, and the cheese sauce. Top with panko mixed with a little butter for crunch. Bake at 350°F for about 30 minutes, or until golden and bubbly.
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Is it even a question whether you should make this? I could eat it every day — it’s that good.