Lobster Mac and Cheese
Indulge in the ultimate comfort food with this decadent Lobster Mac and Cheese recipe, a luxurious twist on a classic. Featuring tender chunks of succulent lobster nestled in creamy, perfectly melted sharp cheddar, Gruyere, and Parmesan cheeses, this dish is the epitome of elegance and indulgence. The pasta is coated in a velvety, homemade cheese sauce spiced with paprika and black pepper for a hint of warmth. Topped with crispy, golden breadcrumbs infused with garlic powder and olive oil, each serving boasts a satisfying crunch. With a prep time of 20 minutes and simple ingredients like elbow macaroni and fresh parsley for garnish, this baked Lobster Mac and Cheese is a show-stopping centerpiece fit for special occasions—or any time you crave gourmet comfort food.
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Recipe Information
Ingredients
- 2 whole Lobster tails
- 12 ounces Elbow macaroni
- 4 tablespoons Unsalted butter
- 0.25 cups All-purpose flour
- 3 cups Whole milk
- 2 cups Sharp cheddar cheese, shredded
- 1 cups Gruyere cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 0.5 teaspoons Paprika
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.75 cups Breadcrumbs
- 2 tablespoons Olive oil
- 0.5 teaspoons Garlic powder
- 2 tablespoons Chopped fresh parsley (optional)
Instructions
Preheat your oven to 350°F (175°C).
Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente, typically 1-2 minutes less than package directions. Drain and set aside.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the lobster tails and cook them for about 5-6 minutes until the meat is opaque and cooked through. Remove the lobster meat from shells, chop into bite-sized pieces, and set aside.
In a large saucepan or pot, melt the remaining 2 tablespoons of butter over medium heat. Stir in the flour and whisk for about 1-2 minutes until the mixture is lightly golden and has a nutty smell.
Slowly whisk in the milk, ensuring there are no lumps, and bring the mixture to a simmer. Cook, whisking constantly, until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes.
Reduce the heat to low and gradually add the cheddar, Gruyere, and Parmesan cheese, stirring until melted and smooth.
Stir in the paprika, salt, and pepper. Add the cooked macaroni and lobster to the cheese sauce. Mix well to coat evenly.
Transfer the mixture to a baking dish lightly greased with butter or cooking spray.
In a small bowl, mix breadcrumbs with olive oil and garlic powder until the breadcrumbs are moistened.
Sprinkle the breadcrumb mixture evenly over the pasta.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
Garnish with chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 8.1 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 718 mg | 55% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 424 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
