Creamy Lobster Mac and Cheese

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 8 oz sharp cheddar cheese, shredded
• 4 oz Parmesan cheese, grated
• 1 lb cooked lobster meat, chopped
• 1/2 cup breadcrumbs
• 1/4 cup panko breadcrumbs
• 1 tsp paprika
• Salt to taste
• Black pepper to taste
• 2 cloves garlic, minced

Steps

1. 1 Cook macaroni according to package directions until al dente; drain and set aside.
2. 2 Preheat oven to 375°F.
3. 3 In a saucepan, melt butter over medium heat. Add flour, whisking to form a roux.
4. 4 Gradually whisk in milk, cook until thickened.
5. 5 Remove from heat and stir in cheddar and Parmesan until melted.
6. 6 Combine cooked macaroni, cheese sauce, and lobster meat in a large bowl.
7. 7 Transfer mixture to a greased baking dish.
8. 8 In a small bowl, mix breadcrumbs, panko, paprika, garlic, salt, and pepper. Sprinkle over the top.
9. 9 Bake for 20-25 minutes, until bubbly and golden.
10. 10 Let stand for 5 minutes before serving.

Equipment

• Large pot
• Medium saucepan
• Baking dish
• Whisk
• Oven

Variations

• Add sautéed shrimp for a seafood medley.
• Top with fresh chives or parsley for a pop of color.

Substitutions

• If lobster is too pricey, use crab or imitation seafood.
• Substitute pasta with gluten-free elbow macaroni for a gluten-free option.

Pairings

• Steamed asparagus
• Roasted Brussels sprouts
• Corn on the cob

Nutrition

Tips

• Use fresh lobster meat for best flavor, but frozen works in a pinch.
• For a dairy-free option, substitute with a plant-based milk and vegan cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven.

Serving Suggestions

• Serve with a crisp green salad and garlic bread.
• Pair with a light Chardonnay for a delightful contrast.

FAQ