Gourmet Lobster Mac & Cheese Recipe

Indulge in a rich, elegant spin on mac and cheese with this Lobster Macaroni and Cheese recipe. Loaded with tender lobster meat and creamy, cheesy goodness, it's the ultimate comfort food for seafood lovers.

Ingredients

• 4 tablespoons butter, plus 1 tablespoon for greasing dish

• Kosher salt

• 1 pound penne pasta

• 2 small shallots, finely chopped

• 2 cloves garlic, chopped

• Freshly ground black pepper

• 2 tablespoons tomato paste

• 5 tablespoons all-purpose flour

• 1/4 cup white wine

• 4 cups heavy cream

• 1/2 teaspoon sweet paprika

• 1/4 teaspoon cayenne pepper

• 1 bay leaf

• 2 cups shredded sharp white Cheddar

• 2 cups shredded Gruyère

• 2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed and chopped

• 1/4 cup panko breadcrumbs

• 1/4 cup freshly chopped parsley leaves

Directions

1. Prep the Oven and Dish:
   Preheat oven to 350°F (175°C). Grease a 13x9-inch baking dish with 1 tablespoon of butter.

2. Cook the Pasta:
   In a large pot of boiling salted water, cook the penne until al dente. Drain and set aside.

3. Make the Base Sauce:
   In a separate large pot over medium heat, melt the remaining 4 tablespoons of butter.
   Add the shallots and garlic, cooking until translucent (about 3–4 minutes). Season with salt and pepper.

4. Add Tomato Paste and Flour:
   Stir in tomato paste and flour to form a roux. Cook for 3–4 minutes, stirring constantly.

5. Deglaze with Wine:
   Add white wine and simmer until reduced by half (around 2 minutes).

6. Make the Cream Sauce:
   Slowly whisk in the heavy cream to avoid lumps. Add paprika, cayenne, and bay leaf.
   Simmer on low heat for 5–10 minutes until thickened enough to coat a spoon. Remove bay leaf.

7. Add Cheese and Lobster:
   Stir in the Cheddar and Gruyère, one handful at a time, mixing well.
   Fold in the chopped lobster meat, then the cooked pasta.

8. Assemble and Bake:
   Pour the mixture into the greased baking dish. Top with panko breadcrumbs and chopped parsley.
   Bake for 25 minutes, then let rest for 10 minutes before serving.

9. Serve and Enjoy:
   Garnish individual servings with extra parsley if desired.

Tips

• Don’t overcook the lobster; it finishes cooking in the oven.

• Substitute elbow macaroni, shells, or cavatappi for penne if preferred.

• Add a squeeze of lemon over the top for brightness before serving.

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