Lobster Mac and Cheese – one of the most comforting dishes loaded with cheesy goodness, chunks of lobster meat, and al dente pasta. Baked to perfection to achieve that cheesy goodness top. An absolute decadent meal perfect for a fancy date night or on regular days!
I still couldn’t seem to process until now how my Southern Baked Mac and Cheese recipe has received glowing feedback from y’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 every food blogger has their own mac and cheese up on their blog (the 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.
I’ll start with the star of the show, the lobster. It wouldn’t be called lobster mac and cheese without the lobster anyway. 😉
It’s more expensive than shrimp but absolutely worth every penny. And besides, adding lobster makes any dish fancy. Perfect for quick dinner date nights. 😉
The other ingredients you’ll need are:
- Macaroni – Cook the macaroni according to its package instructions for optimum results. And please don’t forget to add salt to the boiling water when you cook the macaroni. Skipping this step might make your lobster mac n cheese tastes bland.
- Unsalted Butter – you can also use salted butter here; both can make our favorite soul food richer and flavorful. Just adjust the salt when using one.
- All-Purpose Flour – is needed to make the roux and thicken the sauce since we’re adding liquids to this seafood mac and cheese. We don’t want our mac and cheese to be too soupy, right? 😉
- Evaporated Milk – generally, you can use any milk you have; however, I suggest using milk with higher fat content. The higher the fat content is, the creamier it will be. With that said, I really wouldn’t recommend fat-free milk for this recipe. Here’s how to make Immaculate Bites Homemade Evaporated Milk.
- Half-and-Half – don’t be confused when a recipe calls for milk, half-and-half, or heavy cream. The name simply stands for half milk and half heavy cream. So, if you don’t have half-and-half available, you can just make a few adjustments to make your own. 😉
- Onion Powder – using this dried seasoning will give rich onion flavor throughout the dish evenly making it more savory.
- Garlic Powder – It brings out the best flavor of this Immaculatebites Mac and Cheese with its garlicky aroma and taste without actually using fresh garlic. I often use this trick for my picky eater kid who always complains about garlic bits in his food. 😉
- Creole Seasoning – the secret to my winner dish. It’s a mix of herbs and spices that’ll totally make this classic comfort food bursting with great flavors.
- Cayenne Pepper – is the way to go if you want to add a kick of spiciness to your dish. Just skip this one if you want to make your dish more kid-friendly.
- Mozzarella Cheese – I love the delightful gooey effect of this cheese when added to this lobster macaroni and cheese.
- Sharp Cheddar Cheese – Unlike mozzarella which has a mild taste, this one has a deeper flavor. Responsible for making our mac and cheese, well, cheesier. 😉
- Jack Cheese – completes the trio cheese combo of the lobster mac and cheese recipe. It’s a little on the sweeter side which balances the overall cheese flavor.
- Salt and Pepper – basic ingredients but essential to every dish, they give any dish the best flavors. Adjust accordingly to your taste.
You can use combinations of your favorite cheeses like:
- American Cheese – you can take a shortcut and skip the roux with this cheese. It melts really well and has a smooth texture.
- Gruyere Cheese – is a great addition because it melts nicely and flavorful. it’s a little salty and mildly sweet.
- Gouda – is a creamy cheese with sweet and nutty notes. It has a springy and dense texture but melts perfectly.
- Cream Cheese – smooth and creamy cheese with a slight tang and really blends well with other cheese.
- Vegan, Dairy-free, and Gluten-free Cheese – these are the best choice if you’re following a specific diet. There are now several choices you can buy online if you can’t find them in your local grocery stores. Or you can make your own like this Vegan Cheese Sauce here. You can try this to make your own vegan mac and cheese.
For All-Purpose Flour
You can use corn starch, tapioca flour, or all-purpose gluten-free flour to make your roux if the flour is not available in your pantry.
For Evaporated Milk and Half-and-Half
- Homemade Evaporated Milk – Yes! You can now make your own evaporated milk and it’s actually easy to make. Try it!
- Coconut Milk – is the best non-dairy and vegan substitute. It is smooth and creamy like regular milk but has a strong coconut flavor.
- Soy Milk or Almond Milk – is also a good non-dairy and vegan substitute. The best choice if you are not a fan of coconut milk. However, you’re gonna need more roux or cheese to get the thick consistency of the cheese sauce. And a little heavier on the seasoning to amp up the flavor.
- Heavy Cream – this will actually make your lobster mac n cheese richer and creamier. Yaaay!
- Yogurt or Sour Cream – the sourness will add interesting flavors to your dish. You might need to add more herbs and spices to balance out the sourness.
Generally, you can use any of your favorite pasta like rotini, farfalle (bowties), Conchiglie (shell), Cavatappi (corkscrews), and penne.
- Vegan Mac and Cheese – the milk and cheese are replaced with cashew nuts and potatoes to get the creamy consistency. Very resourceful, indeed!
- Stove-top Mac and Cheese – no oven, no problem! You can still enjoy the best macaroni and cheese without baking. How cool is that? 😉
- Chili Mac and Cheese – two of our most favorite comfort food combined into 1 meal. Aaah! What could be better than this? So, mouthwatering!
- Microwave Mac and Cheese – Yes! Homemade mac and cheese ready in 10 minutes. Instant mac and cheese! Sweet!
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 little to no charge at all. Just ask your local seafood counter.
For those who want 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 a pot of water to a rolling boil (water boiled rapidly with loads of bubbling).
- Gently add lobsters to the boiling water head first cover the 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 the lobster from the pot, you may use tongs, place it on a board or a working surface.
- Carefully crack the claw of the lobster, without tearing the meat, then remove the 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 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 the 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 baked mac and cheese. Nevertheless, you’ll still have all those delightful layers upon layers of flavors coating every bit of the macaroni pasta.
Storage and Reheating Instructions
Though I really doubt that there will be any leftovers of this Immaculatebites Lobster Mac and Cheese (Ooops!), you can store the leftovers in a dry and clean air-tight container.
- Refrigerate – can stay up to 4 days inside the fridge.
- Freezer – can last 1-2 months in the freezer.
Note: You can totally make this ahead of time. Just skip the baking part and store them in the fridge or freezer and bake them when ready to serve.
- Thaw the frozen lobster mac and cheese in the fridge overnight.
- Preheat the oven to 350 degrees Fahrenheit.
- Transfer the seafood mac and cheese to a greased baking dish.
- Pour 1 tablespoon of milk for every cup of mac n cheese and mix until fully incorporated. Do this to add moisture and prevent dry baked macaroni and cheese.
- Cover with aluminum foil and bake for 20-30 minutes.
Microwave – Do steps 1-4 when reheating using a microwave. Heat on medium power; heating time varies depending on the number of servings being heated.
Stove-top – On medium-low, heat the saucepan with lobster mac and cheese. Add a tablespoon or more of milk to loosen the macaroni. Stir occasionally to prevent it from sticking to the bottom of the pan. Add a pinch of salt if needed.
What Goes Well with Lobster Mac and Cheese?
Serve this rich and delicious baked mac and cheese with equally comforting dishes like these recipes below.
More Southern Comfort Food Recipes
- Smoked Pork Belly
- Cajun Shrimp Boil
- Shrimp Etouffee
- Southern Chocolate Gravy and Biscuits
- Seafood Gumbo
How to Make Lobster Mac and Cheese
Make the Cheese Sauce
- Cook the pasta and drain – Cook pasta al dente according to package instructions and drain.
- Make the roux – 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.
- Combine the milk mixture – Slowly add evaporated milk a little at a time, followed by the half and half; you do not want the mixture to form any lumps. Simmer for about 3-5 minutes until the mixture thickens slightly.
- Season – Add seasonings, onion and garlic powder, Creole seasoning, and cayenne pepper.
- Simmer – Bring to a simmer and let it simmer gently for about 2 minutes.
- Melt the cheese – Stir in the cheeses and continue stirring until everything’s melted and evenly combined and smooth. Salt & pepper, to taste.
Assembling Lobster Mac and Cheese for Baking
- Add the pasta – Then add the pasta and lobster to the pot, stir to evenly incorporate. Spread some lobster at the top.
- Transfer to a baking dish – Transfer the pasta mixture from the pan into a lightly greased 2-qt. baking dish.
- Top with remaining cheese.
- Bake – bake at 375 Degrees F° for 20 minutes or until golden and bubbly.
This blog post was first published in February 2019 and has been updated with additional information.
Lobster Mac and Cheese
- 8 ounce (250 g) uncooked Macaroni (or you may add more)
- 3 tablespoons (60 g)unsalted butter
- 2 tablespoons (16 g) flour
- 12 ounce (355 ml) canned evaporated milk
- ¾ cup (177 ml) half-and-half (may replace with regular 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 (227g) 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 a 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 (reserve 1/2 cup or more as a topping) and continue stirring until everything’s melted and evenly combined and smooth. Add salt and 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 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:
- Sharp cheddar cheese, mozzarella, jack cheese, are my top fave. Or you can also use pepper jack cheese, gouda, fontina, and Gruyere.
- The best way to cook the lobster for this dish is to lightly saute it for a few minutes until lightly pink.
- 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 is any leftover then add a splash of milk for moisture.
- Don’t cover baked mac and cheese with foil as it would steam on the inside. Preventing to achieve that slightly crusty golden bubbly top.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.