Description
This Decadent Lobster Mac and Cheese is a luxurious twist on a classic comfort food, featuring tender baked lobster tails mixed with a rich, creamy three-cheese sauce and topped with crispy panko breadcrumbs. Perfect for special occasions or an indulgent dinner, this recipe combines sharp white cheddar, Gruyère, and Parmesan cheeses with aromatic shallots, garlic, and a hint of white wine for exceptional depth of flavor.
Ingredients
Scale
For the Lobster:
- 2 (10 to 12-ounce) uncooked Maine lobster tails, or 4 (4 to 6-ounce) uncooked small lobster tails
- Cooking spray
- 1 cup panko breadcrumbs
- 9 tablespoons unsalted butter, divided
- 1/4 teaspoon Old Bay seasoning
For the Cheese Sauce:
- 8 ounces sharp white cheddar cheese, shredded
- 5 ounces Gruyère cheese, shredded
- 2 ounces Parmesan cheese, grated
- 2 tablespoons dry white wine
- 1/3 cup all-purpose flour
- 3 1/2 cups whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1/2 medium shallot, finely chopped
- 2 large cloves garlic, minced
For the Pasta:
- 1 pound dried cavatappi, gemelli, or large elbow macaroni pasta
- Fresh parsley sprigs (for garnish)
Instructions
- Thaw Lobster Tails: If using frozen lobster tails, thaw them completely in the refrigerator overnight or under cold running water before cooking.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 450°F (232°C). Lightly coat a 9×13-inch baking dish with cooking spray to prevent sticking as the mac and cheese bakes.
- Prepare Lobster Tails: Using kitchen shears, carefully cut down each side of the lobster tail shells to expose the lobster meat. Brush the lobster meat with softened butter and season evenly with Old Bay seasoning. Place the tails in the baking dish and bake at 450°F until the lobster is mostly cooked through, about 10-12 minutes. Remove and set aside to cool slightly, then chop into bite-sized pieces.
- Cook Pasta: Boil a large pot of salted water and cook the pasta until al dente according to package directions, usually around 8-10 minutes. Drain and set aside.
- Make Cheese Sauce: In a large skillet or saucepan over medium heat, melt 6 tablespoons of the butter. Add the finely chopped shallot and minced garlic, sautéing until fragrant and translucent, about 2-3 minutes. Pour in the dry white wine and cook until it reduces slightly, about 1-2 minutes. Stir in the flour to create a roux, cooking for 1-2 minutes while whisking constantly. Gradually whisk in the whole milk, ensuring no lumps form. Bring the mixture to a gentle simmer until it thickens, about 5 minutes. Remove from heat and stir in the sharp white cheddar, Gruyère, and Parmesan cheeses until melted and smooth. Season with kosher salt and red pepper flakes.
- Combine Pasta, Lobster, and Cheese Sauce: Fold the cooked pasta and chopped lobster tail meat into the cheese sauce, making sure everything is evenly coated.
- Assemble and Bake: Transfer the macaroni, lobster, and cheese mixture into the prepared baking dish. Melt the remaining 3 tablespoons of butter and toss with the panko breadcrumbs to coat them evenly. Sprinkle this breadcrumb mixture evenly over the top. Reduce oven temperature to 375°F (190°C) and bake until the topping is golden brown and bubbling, about 20-25 minutes.
- Cool, Garnish, and Serve: Allow the lobster mac and cheese to cool slightly for 5 minutes before serving. Garnish with fresh parsley sprigs to add a touch of color and freshness.
Notes
- To save time, lobster can be cooked a day ahead and refrigerated overnight before assembling the dish.
- Using sharp cheddar and Gruyère provides a nice balance of sharpness and creaminess; feel free to adjust cheeses to personal preference.
- Be careful not to overcook the lobster tails to avoid toughness; they will finish cooking in the oven during baking.
- For a richer sauce, you can substitute half of the milk with heavy cream.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
