Lobster Mac and Cheese

Cookies, it’s time. I’ve been putting this recipe off for awhile, because I needed it to be perfect. You know how I am. I had to test and test and TEST! And, baby, I think…I know, we’ve got it now!

Okay, we need fresh lobster tails. The key to the recipe is quality. We want quality ingredients. I mean, we don’t make this often, so we can splurge a little bit. 

I like to sear my lobster tails in butter and garlic to impart that lobstery ( I just made that up) flavor into the sauce. Be very careful tho. I only sear it until the shells gain color. We don’t want to cook the lobster completely at this point, because we’ll be baking it. There’s nothing worst that rubbery lobster!

Let’s discuss the CHEESE! To do so, we have to go back to that keyword. Quality. Get the good stuff and shred it yourself. None of that prepackaged bull. We need the block. AND try the cheeses I use in the recipe first before substituting it. Trust me. I know what the hell I’m doing. Don’t go messing with my recipe! Like I said, we’re not making this often, so I’m go RICH & CREAMY! I’m using half and half instead of milk. It makes a difference! I’m keeping the spices simple too. Salt, white pepper, and a pinch of onion & garlic powders.

I don’t like a heavy coating of breadcrumbs. But, I feel like Lobster Mac needs breadcrumbs. So, we’ll top it with a light, buttery sprinkling of some Panko. 

Happy Cooking,

B. Coop

5 from 1 vote

Lobster Mac and Cheese

Prep Time 10 minutes
Cook Time 20 minutes
Resting time 10 minutes
Total Time 30 minutes
Servings 6


  • 1 lb Cavatappi pasta
  • 4-6 Lobster tails
  • 1 tsp Creole or Cajun seasoning
  • 1 stick unsalted butter
  • 1 tsp olive oil
  • 1 tsp crushed garlic
  • 1/2 cup all-purpose flour
  • 2 cups cold half and half
  • 1 cup cold whole milk
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 cup White Cheddar shredded
  • 1 cup Gruyere
  • 1 cup Mozzarella shredded
  • 1/3 cup grated Parmesan
  • 1/3 cup Panko bread crumbs
  • salt and white pepper to taste


  1. Boil pasta in salted water according to package instructions until Al dente.
  2. Drain, but do not rinse. Set aside.
  3. Shred the cheeses and mix them all together in a bowl; set aside.
  4. Cut the lobster tails in half vertically
  5. In a pan, pour in 1 tsp of olive oil and melt 2 tablespoons of butter
  6. Stir in the garlic
  7. Add in the lobster tails, shell side down, and sprinkle them with the Creole seasoning
  8. Cook until they develop color; about 1 min per side ( be careful not to cook them all the way through)
  9. Remove the tails
  10. Melt 3 more tablespoons of butter in the pan
  11. Whisk in the flour until it’s no longer visible; about 45 seconds
  12. Pour in the half and half while whisking
  13. When the mixture starts to thicken, add in the onion and garlic powders.
  14. Season to taste with the salt and white pepper
  15. Stir in half of the cheese mix
  16. When the cheese melts, turn off the heat.
  17. Remove the lobster meat from the shells. Discard the shells.
  18. Roughly chop the lobster in large chunks
  19. Add the pasta and lobster meat into the the cheese sauce. Mix well
  20. Taste and adjust seasoning as needed
  21. Pour the mixture into a large, greased baking dish and top it with the remaining mixed cheeses
  22. In a small bowl, mix 1 tablespoon of melted butter with the breadcrumbs
  23. Sprinkle the breadcrumbs evenly over the top of the mac and cheese
  24. Top the dish with the grated Parmesan
  25. Baked, uncovered, in a 375 degree F oven for 15-20 mins until it’s lightly browned and bubbling

  26. Allow 10 mins to rest before serving
  27. Enjoy!