Lobster Mac and Cheese – one of the most comforting side dish loaded with cheesy goodness, chunks of lobster meat and great flavors for an absolute decadent meal!
I still couldn’t seem to process until now how my Southern Baked Mac and Cheese recipe has received glowing feedback from you all. At one point, it even did cause this site to crash due to heavy traffic volume and I couldn’t be more ecstatic. I mean, almost food blogger has their own mac and cheese up on their blog (same goes with chocolate chip cookies), but to see that every single day it gets views after views, I am beyond grateful!
And so I’ve decided to do a lovely spin on mac and cheese; this time we’re adding some lobster meat into it for a more decadent and filling meal; just in time for Valentine’s Day. 🙂
How to Cook Lobster?
Cooking lobster may sound intimidating to some, but it’s actually easier than you think it is. This Lobster Mac and Cheese recipe here uses fresh lobster meat. But if you don’t have access to the fresh ones, Costco and some other grocery stores carry prepackaged frozen lobster meat in the freezer section. It’ll also save you time that way, however, nothing beats that fresh juicy taste of fresh seafood.
TIP: Some supermarkets would offer to steam the lobsters for you with a little to no charge at all. Just ask your local seafood counter.
For those who wants to cook the lobster at home, here are the steps that you could follow:
- Add water to a large pot about 3-4 inches deep; enough to cover the whole lobsters. Then bring pot of water to a rolling boil ( water boiled rapidly with loads of bubbling).
- Gently add lobsters to the boiling water head first cover pot with a tight fitting cover, return to a boil as quickly as possible and start the timer. It should take about 7- 8 minutes for 1 1/2 pound lobster. NOTE: Add extra 2- 3 minutes per pound for each additional pound for extra large lobsters.
- Drain and shock lobsters under cold water.
- Carefully remove lobster from the pot, you may use tongs, place on a board or working surface.
- Carefully crack the claw of the lobster, without tearing the meat , then remove meat. This might be done by using a rolling pin , mallet , lobster cracker break it open.
Can I Cook Lobster Mac and Cheese on the Stovetop?
Oh yes, you sure can. Just follow the steps 1-4 in the recipe box on medium-heat and reduce the heat to low when you stir in the cheeses while scraping down the sides of the pan to ensure there are no lumps. Then add pasta and the lobster meat into the pan, combine well and remove from the heat. Perhaps, what you’ll be missing the most would be the crusty top of a baked mac and cheese. Nevertheless, you’ll still have all those delightful layers upon layers of flavors coating every bits of the macaroni pasta.
Serve this rich and delicious Lobster Mac and Cheese with greens, salads, roasted veggies or anything that are not starchy and rich. Here I served mine with Sauteed Spinach which I’ll be he sharing as well on the blog soon. And I highly suggest you don’t skip the Creole seasoning as it seals the deal. You might be missing a good flavor if you don’t include it. See how I made my own Creole seasoning HERE.
Tips and Notes:
- Sharp cheddar cheese, mozzarella, jack cheese, are my top fave. Or you can also use pepper jack cheese, gouda, fontina and Gruyere.
- Don’t use pre-shredded bagged cheese as it is drier. You have to get blocks of it and shred it yourself.
- Reheat in the microwave if there are any leftover then spray top with oil or butter for moisture.
- You don’t cover backed mac and cheese with foil as it would steam the inside and preventing to achieve that slightly crusty golden bubbly top.
Lobster Mac and Cheese
- 8 ounce uncooked Macaroni
- 3 tablespoons unsalted butter
- 2 tablespoons flour
- 1 canned evaporated milk
- ¾ cup milk
- ½ -1 tablespoon onion powder
- 2 teaspoons garlic powder
- ½ -1 teaspoon Creole seasoning
- ¼ teaspoon cayenne pepper
- ½ cup mozzarella cheese , grated
- ½ cup sharp cheddar cheese , grated
- ½ cup jack cheese
- salt and pepper to taste
- ½ pound cooked lobster meat
- Cook pasta al dente according to package instructions and drain.
- Add butter to skillet, as soon as butter melts whisk in flour. Continue whisking until flour is fully mixed with butter, then cook for about a minute to get rid of the flour taste.
- Slowly add evaporated milk a little at the time, followed by the half and half ; you do not want the mixture to form any lumps. Simmer for about 3-5 minutes until mixture thickens slightly.
- Add seasonings , onion and garlic powder , Creole seasoning and cayenne pepper.
- Bring to a simmer and let it simmer gently for about 2 minutes.
- Stir in the cheeses, and continue stirring until everything’s melted and evenly combined and, smooth. Salt & pepper, to taste.
- Then add the pasta and lobster to the pot, stir to evenly incorporate. Spread some lobster at the top.
- Transfer the pasta mixture into a the pan, into a lightly greased 2-qt. baking dish; top with remaining cheese.
- Bake at 375 Degrees F° for 20 minutes or until golden and bubbly.
Tips & Notes:
How to Make Lobster Mac and Cheese
Add butter to skillet, as soon as butter melts whisk in flour. Continue whisking until flour is fully mixed with butter, then cook for about a minute to get rid of the flour taste. Slowly add evaporated milk a little at the time, followed by the half and half ; you do not want the mixture to form any lumps. Simmer for about 3-5 minutes until mixture thickens slightly. Add seasonings , onion and garlic powder , Creole seasoning and cayenne pepper.
Bring to a simmer and let it simmer gently for about 2 minutes. Stir in the cheeses, and continue stirring until everything’s melted and evenly combined and, smooth. Salt & pepper, to taste.
Then add the pasta and lobster to the pot, stir to evenly incorporate. Spread some lobster at the top .
Transfer the pasta mixture into a the pan, into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 375 Degrees F° for 20 minutes or until golden and bubbly.