Lobster Mac and Cheese

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Lobster Mac and Cheese is the ultimate comfort food with a luxurious twist. Tender chunks of buttery lobster are nestled in a rich, creamy, cheese sauce and baked to perfection with a crunchy, buttery cracker topping.

Prep Time15

Cook Time30

Course: Pasta

Cuisine: American

Keyword: cheesy pasta casserole, pasta with lobster

Servings:

Calories: 748kcal

Author: Milisa

Ingredients

4 Lobster Tails
½ cup butter divided
1 ½ tablespoons Old Bay Seasoning divided
1 tablespoon granulated garlic
¼ cup all purpose flour
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese grated
2 cups gruyere cheese grated
1 sleeve Ritz Crackers crushed, about 1 1/3 cups
½ cup Parmesan cheese grated
2 tablespoon fresh parsley chopped

Instructions

Preheat oven to 375°.
Remove the shells from the lobster tails and cut the meat into bite-size pieces.
Melt 2 tablespoons butter in a skillet over medium heat.
Add the lobster meat, season with 1/2 tablespoon Old Bay, and sauté for about 3 minutes, just until cooked. Remove from heat and set aside.
Cook the macaroni in a large pot of salted water for 6 minutes. Drain and set aside.
Crush the Ritz crackers and mix with2 tablespoons melted butter, 1/2 cup grated Parmesan cheese and 2 tablespoons chopped parsley. Set aside.
In a saucepan, melt 1/4 cup butter until slightly browned.
Whisk in 1/4 cup flour and 1 tablespoon Old Bay seasoning, cooking for about 1 minute.
Slowly whisk in 2 cups milk and 1 cup heavy cream, stirring constantly until thickened.
Remove from heat and stir in 2 cups shredded cheddar and 2 cups gruyere until smooth.
Stir in half of the cooked lobster along with any juices from the pan.
Pour half of the cheese sauce into a 9×13-inch baking dish.
Add the cooked macaroni, then pour over the remaining cheese sauce.
Spread everything evenly, then sprinkle the cracker topping over the top.
Scatter the remaining lobster pieces on top.
Bake at 375°F for 20 minutes, until golden and bubbly.

Notes

Cooking the Lobster: Lobster can be cooked in boiling water, broiled or grilled. You can also find cooked lobster in the freezer section or use lump crab meat.
Don’t Have Lobster: Substitute shrimp, crab, crawfish or your favorite seafood.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F for about 15 minutes, covered with foil to keep it from drying out.
Stovetop method: Add a splash of milk to a pan, then stir in the mac and cheese over low heat until warmed through and creamy again.

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