Lobster Mac and Cheese

A most comforting dish loaded with cheesy goodness, chunks of lobster meat, and al dente pasta. This dish is baked to perfection to achieve that cheesy goodness top. An absolute decadent meal, perfect for a fancy date night or simply as a treat to make an ordinary day feel extra special!

Course Side Dish

Cuisine American, Southern

Cook Time 20

Baking Time 20

Total Time 40

Servings

Calories 450kcal

Author Imma

Ingredients

8 ounces (250 g) uncooked macaroni (or you may add more)
3 tablespoons (60 g) unsalted butter
2 tablespoons (16 g) flour
1 12-ounce can (355 ml) evaporated milk
¾ cup (177 ml) half and half (may replace with 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

Instructions

Prepare the Lobster

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 headfirst. Cover the pot with a tight-fitting cover, return to a boil as quickly as possible, and then start the timer. It should take about 7-8 minutes for a 1½-pound lobster.
NOTE: Add 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 can use tongs for this. Place it on a board or a working surface.
Carefully crack the lobster's claw without tearing the meat, then remove the meat. This might be done by using a rolling pin, mallet, or lobster cracker to break it open.

The Mac and Cheese

Cook pasta al dente according to package instructions and drain.
Add butter to the skillet, and as soon as butter melts, whisk in flour. Continue whisking until flour is thoroughly mixed with butter, then cook for about a minute to eliminate 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 the 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 ½ cup or more as a topping) and continue stirring until everything's melted and evenly combined and smooth. Adjust salt and pepper to taste.
Add the pasta and lobster to the pan with the cheese sauce and stir to evenly incorporate. Spread some lobster at the top.
Transfer the pasta mixture from the pan into a lightly greased 2-quart baking dish. Then top with the remaining cheese.
Bake at 375℉/190℃ for about 20 minutes or until golden and bubbly.

Notes

If you don't have access to fresh lobster or don't want to send a live lobster into a pot of boiling water at home, Costco and some other grocery stores carry prepackaged frozen lobster meat in the freezer section. It'll save you time but let's be real, nothing beats that fresh juicy taste of fresh seafood. Or some supermarkets will steam the lobsters for a small fee or even for free. Just ask your local seafood counter.
Sharp cheddar cheese, mozzarella, and jack cheese are my top faves. Or you can also use pepper jack, Gouda, Fontina, and Gruyere.
If you use salted butter, adjust how much salt you add along the way so as not to overdo it.
Don't have evaporated milk in your pantry? Don't sweat it because you can make your own evaporated milk at home, and it's actually super easy. Try it!
Don’t use pre-shredded bagged cheese as it is drier. Shredding blocks of cheese is much better.
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 that slightly crusty golden bubbly top.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition