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Lobster Mac and Cheese
Prep Time
10
minutes
Cook Time
20
minutes
Resting time
10
minutes
Total Time
30
minutes
Servings
6
Ingredients
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
Instructions
Boil pasta in salted water according to package instructions until Al dente.
Drain, but do not rinse. Set aside.
Shred the cheeses and mix them all together in a bowl; set aside.
Cut the lobster tails in half vertically
In a pan, pour in 1 tsp of olive oil and melt 2 tablespoons of butter
Stir in the garlic
Add in the lobster tails, shell side down, and sprinkle them with the Creole seasoning
Cook until they develop color; about 1 min per side ( be careful not to cook them all the way through)
Remove the tails
Melt 3 more tablespoons of butter in the pan
Whisk in the flour until it's no longer visible; about 45 seconds
Pour in the half and half while whisking
When the mixture starts to thicken, add in the onion and garlic powders.
Season to taste with the salt and white pepper
Stir in half of the cheese mix
When the cheese melts, turn off the heat.
Remove the lobster meat from the shells. Discard the shells.
Roughly chop the lobster in large chunks
Add the pasta and lobster meat into the the cheese sauce. Mix well
Taste and adjust seasoning as needed
Pour the mixture into a large, greased baking dish and top it with the remaining mixed cheeses
In a small bowl, mix 1 tablespoon of melted butter with the breadcrumbs
Sprinkle the breadcrumbs evenly over the top of the mac and cheese
Top the dish with the grated Parmesan
Baked, uncovered, in a 375 degree F oven for 15-20 mins until it's lightly browned and bubbling
Allow 10 mins to rest before serving
Enjoy!