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    Home ‣ Recipes ‣ All Recipes

    Lobster Mac and Cheese

    Feb 10, 2023 by Sara · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe
    Gray frying pan of lobster mac and cheese on blue pot holder with cutting board and parmesan cheese on top.
    Gray frying pan of lobster mac and cheese on blue pot holder with cutting board and parmesan cheese on top.

    This is the BEST Lobster Mac and Cheese. It's easy, creamy, and delicious! Perfect for a fancy dinner to impress guests.

    Gray pan of cooked lobster mac and cheese with wooden spoon on marble countertop with parmesan cheese.

    Lobster is something that can intimidate people but SHOULD NOT. It is amazingly easy to make lobster, and everyone needs this delicious seafood mac and cheese recipe in their life.

    I am fully aware that this is a calorie commitment. Let me assure you, most emphatically, that this is worth every single calorie. Cheese. Lobster. Cheese.

    Also, LEFTOVERS. HELLOOOOO.

    I love to eat white mac and cheese with a Roasted Broccoli Salad or if you want MORE carbs (Hi, me,) you'll need some Soft Fluffy French Bread to go with it.

    Jump to:
    • 🥘 Ingredients
    • 📖 Variations
    • 🔪 Instructions
    • 💬 FAQ
    • ⏲️ Make Ahead
    • ✏️ Top Tip
    • Lobster Mac and Cheese

    🥘 Ingredients

    The list of ingredients isn't too complicated. It's a mix of simple spices, thickener for the sauce, dairy, cheeses with excellent melting power, and of course, lobster.

    Raw lobster tails on plate, milk, spices, dry pasta, oil, butter, sour cream, cheese, and garlic in various glass dishes on marble countertop.
    • Dry Pasta - Elbow macaroni
    • Olive Oil
    • Lobster Tails - 2 small tails or one large 8-10 oz tail
    • Butter - Salted
    • Garlic - Fresh minced
    • Salt & Pepper
    • Chicken Bouillon
    • Onion Powder
    • Milk - Whole
    • Sour Cream - Can be light or full fat
    • Cheese - Havarti, Colby Jack, and Parmesan

    📖 Variations

    • This recipe uses macaroni elbows, but other smaller pasta such as shells, penne, or cavatappi would work well.
    • Want it spicy? Add red pepper flakes to the sauce as it's cooking!
    • Switch up the cheese combination! A substitution for the Havarti would be a nice gouda or gruyere.

    🔪 Instructions

    I'll walk you through the process of an easy way to cook lobster, as well as how to make the mac and cheese sauce to go with it. These instructions combine a few steps, saving time and making it even easier!

    Start by bringing two medium pots of salted (adds flavor) water to a boil over medium heat.

    In the first pot, cook the noodles for 7-8 minutes until tender. Drain and toss with olive oil, cover and set aside.

    Black tongs removing red lobster tail from white enamel pot of hot steamy water.

    In the second pot, cook the lobsters by boiling them for 3-4 minutes, until the internal temp is 145 degrees F. Then remove from the water, cool, and separate the meat from the tail by slitting the tail down each side of the underbelly and peeling the shell off. Chop the meat into bite-sized pieces and set aside.

    Note: There are videos on youtube of removing meat from lobster tails if you need help!

    Hand holding gray measuring cup pouring flour into frying pan of melting butter.

    Melt the butter in a frying pan over medium heat and add in the garlic. Saute 1 minute, then add the flour and cook for another minute.

    Hand pouring white bowl of spices into flour mixture

    Add in the salt, pepper, onion powder, and chicken bouillon and whisk together.

    Milk pouring into frying pan of flour and spice mixture with wire whisk.

    Slowly pour the milk into the flour mixture, whisking simultaneously to prevent clumping. Cook for 2-3 minutes while whisking until the sauce is smooth and thickens slightly. Then add sour cream.

    Glass bowl of cheese pouring into frying pan of milk sauce with wire whisk.

    Stir in 1 cup of the Havarti and 1 cup of the Colby jack cheese.

    Pot pouring cooked drained pasta into frying pan of melty cheese sauce.

    Add in the cooked noodles to the sauce and gently stir until the noodles are coated evenly.

    White plate pouring cooked lobster meat pieces into cooked pasta with sauce.

    Add in the cooked and chopped lobster meat and stir into the mac and cheese.

    To finish, sprinkle 1 cup of Havarti, 1 cup of Colby jack, and ¼ cup grated parmesan over the top (if using an oven-safe frying pan).

    If using a pot, transfer to an oven-safe casserole dish before sprinkling the cheese on top.

    Bake at 350 degrees F for about 10-15 minutes until the cheese is melted and the edges are bubbly. Serve warm!

    Gray frying pan very full of melted cheesy lobster mac and cheese with fresh thyme on top.

    💬 FAQ

    Can I make this for two people?

    Yes! Simply half the recipe! I would, however, still use the same amount of lobster. Just because.

    What cheese combination is best for mac and cheese?

    Any cheeses used must have a low enough melting temperature not to separate and become really oily and curdle. A good combination is cheddar, and other softer melting cheese such as gouda, havarti, or muenster that are mild in flavor and that lovely cheese pull.

    Can you freeze Lobster Mac and Cheese?

    Freezing is not recommended due to the pasta and cheese. It may cause the textures to become soggy and grainy when thawed.

    Does this reheat well?

    Yes! Because the sauce is not completely made of cheese, it reheats well in the microwave or in the oven.

      Wooden spoonful of melty cheesy mac and cheese above pan of cooked cheesy pasta.

      ⏲️ Make Ahead

      This recipe is best served fresh but can be made ahead if needed.

      To make ahead, make the recipe as directed, but do not bake in the oven. Let cool and cover, then refrigerate for up to 3 days.

      ✏️ Top Tip

      Don't use pre-shredded cheese! It will ruin the sauce and make it grainy because of the anti-caking agents and additives in it. Using block cheese and grating it fresh is best.

      I hope that this lobster mac is everything you dreamed it would be. Make sure to let me know how it goes in the comments below!

      Pan of cooked lobster mac and cheese on blue pot holder with wooden spoon.
      Print Recipe Pin Recipe
      5 from 2 votes

      Lobster Mac and Cheese

      This is the BEST Lobster Mac and Cheese. It's easy, creamy, and delicious! Perfect for a fancy dinner to impress!
      Prep Time5 mins
      Cook Time30 mins
      0 mins
      Total Time35 mins
      Course: Main Course, Side Dish
      Cuisine: American
      Keyword: Fancy Mac and Cheese, Lobster Mac
      Servings: 4
      Calories: 836kcal
      Author: Sara

      Equipment

      • 2 medium saucepans
      • 1 Large frying pan or pot, if planning to transfer to casserole dish to bake.
      • 1 casserole dish optional

      Ingredients

      • 8 oz macaroni noodles
      • 1 Tablespoon olive oil
      • 2 small raw lobster tails (or 1 large 8-10 oz tail)
      • 4 Tablespoons salted butter salted
      • 1 Tablespoon fresh minced garlic
      • ¼ cup all purpose flour
      • 1 teaspoon salt
      • ½ teaspoon ground pepper
      • 1 teaspoon chicken bouillon
      • 1 teaspoon onion powder
      • 3 cups whole milk
      • ¼ cup sour cream
      • 2 cups Havarti cheese (6 oz) NOT pre-shredded
      • 2 cups colby jack cheese, grated (6 oz) NOT pre-shredded
      • ¼ cup parmesan cheese, grated (1.5 oz) Not pre-shredded

      Instructions

      • Preheat the oven to 350° F
      • Bring two medium-sized pots of salted water to a boil.
        In one, cook noodles for 7 to 8 minutes, until tender. Drain and toss with 1 Tablespoon of olive oil. Cover and set aside.
      • In the other pot, cook lobster tails for 3-4 minutes, until internal temperature reaches 145° F. Drain and let cool before separating meat from both tails, then dice into small bite-sized pieces. Set aside.
      • In a large oven-safe frying pan (or a pot if using a casserole dish to bake) melt butter over medium heat, and add minced garlic. Cook about 1 minute until fragrant, then add flour, salt, pepper, chicken bouillon, and onion powder. Stir and cook for another minute.
      • Slowly pour milk into the flour mixture, whisking at the same time to prevent clumping until all the milk is added. Add sour cream and stir. Continue whisking and heating the sauce until smooth and slightly thickened, 2-3 minutes.
      • Remove from heat. Add in the cooked noodles and lobster meat and mix together. Adding these first helps prevent the cheese from becoming overheated and oily.
      • Add in 1 cup each of the colby jack and havarti cheese, then stir until melted.
      • If your frying pan is oven safe, proceed to sprinkle the remaining cup of havarti and cup of colby jack cheeses on top of the noodles and sauce.
        If using a pot, transfer to an oven-safe casserole dish before sprinkling the cheeses on top.
        Transfer to the oven and bake for 10-15 minutes, until cheeses are melted and bubbly around the edge.
        Serve warm. Garnish with fresh sprigs of thyme optionally.

      Notes

      Best served fresh, but it can be made ahead. 
      To make ahead, make the recipe as directed, but do not bake in the oven. Let cool and cover, then refrigerate for up to 3 days. 
      To reheat: Bake at 350 F. for 20-25 minutes until heated through and bubbly. 
      Freezing not recommended due to the pasta and dairy, texture could become grainy when thawed. 

      Nutrition

      Calories: 836kcal | Carbohydrates: 61g | Protein: 43g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 171mg | Sodium: 1547mg | Potassium: 626mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1571IU | Vitamin C: 1mg | Calcium: 961mg | Iron: 2mg

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      Reader Interactions

      Comments

      1. Kyson R Smith

        February 15, 2023 at 8:40 am

        This was extremely good. I would eat this again any time.

        Reply
      2. Emma Johnson

        February 14, 2023 at 4:12 am

        You are a joy to be around.

        Reply

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      Hi! I'm Sara. Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

      More about me →


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