This baked mac and cheese is loaded with succulent lobster meat and a duo of melty cheeses. It’s ultra-rich and indulgent — and the crispy cheese crust takes it over the top!

Lobster Mac and Cheese in a pan with a spoon.

Not quite ready to splurge on lobster? Get the same ‘comfort food’ satisfaction from our smoky bacon mac and cheesemmm.

Lobster Mac and Cheese Video

How To Make Lobster Mac and Cheese

Although it sounds complicated, this lobster mac and cheese is ready in just over 30 minutes with a few simple steps. Let’s get crackin’!

  • Preheat the oven: Preheat the oven to 350°F.
  • Cook the pasta: Cook the pasta al dente according to package instructions. Drain and set aside.
  • Make the cheese sauce: Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 2-3 minutes. Slowly pour in the heavy cream and milk and cook the sauce until it thickens, whisking constantly. Turn off the heat and stir in four cups of cheese. Season with salt to taste.
  • Assemble the dish: Toss together the cooked lobster, pasta, and cheese sauce until evenly coated. Transfer the mixture to a 9×13 inch baking dish and top with the remaining two cups of cheese.
  • Bake the mac and cheese: Bake for about 20 minutes, or until the cheese is bubbly and golden. Enjoy!

Hot tip: If you love a bit of crunch to cut through the creaminess, this tip is for you. Melt four tablespoons of unsalted butter in a saucepan over medium-high heat, then mix in one cup of seasoned Panko breadcrumbs. Sprinkle the topping evenly over the mac and cheese, and bake as directed!

A Guide To Cooking Lobster Tails

Lobster tail is incredibly rich, meaty, and nutritious. Cook it in the oven or on the grill for a five-star-worthy treat — whatever you do, don’t overcook it!

  • Broiled: Slice through the top of the tail with kitchen shears and pull out the meat. Place the meat on top of the shell on a lined baking sheet. Add seasoning, then broil the tails on high for about eight minutes until the meat turns opaque.
  • Grilled: Butterfly the shells and arrange the meat on top. Brush the meat with oil and season it, then place the tails meat-side down on a grill preheated to 400°F. Grill for about five minutes, then flip and grill for 2-3 more minutes until the meat turns opaque.

What Types of Cheeses Are Best?

The quality of mac and cheese highly depends on the type of cheese used. Here is a round-up of our favorite varieties to help with your cheese mongering.

  • Cheddar: Because it ranges from mild to extra sharp, cheddar is the most versatile cheese. It has a firm texture and buttery flavor, and it melts smoothly.
  • Gouda: Gouda has caramel-y, nutty tones and a dense texture. It’s also one of the best melting cheeses.
  • Gruyère: Sweet and salty, Gruyère is a hard Swiss cheese beloved for its unique flavor.
  • Colby jack: Colby jack is distinguishable by its two-toned color and delicate, moist texture. It’s mild in flavor and melts easily.

Tips For the Best Lobster Mac and Cheese

Mac and cheese isn’t usually considered a fancy dish, but the addition of fresh lobster meat is guaranteed to impress. Follow these tips to produce a mouthwatering medley of flavors and textures!

  • Shred the cheese yourself. Pre-shredded cheese contains starches that inhibit silky-smooth melting.
  • Use full-fat dairy. Please don’t skimp on the fat! A blend of heavy cream and whole milk creates the creamiest mac and cheese.
  • Be generous with the lobster. For a chunk of lobster in every bite, cut the meat into small pieces or double the amount. If you’re feeling extra bold, add cooked shrimp and crab. The more seafood, the better!
  • Season to taste. We’ve kept this recipe simple to allow for more creativity. Take your cheese sauce to the next level by mixing in about two teaspoons of Cajun seasoning, garlic powder, onion powder, or smoked paprika. Add a pinch of black pepper and nutmeg to amp up the flavor even more.
Baked Lobster Mac and Cheese in a pna.

Make Ahead

Prepare this lobster mac and cheese in advance to save time the next day! Assemble the dish up to the point of baking and allow it to cool completely, then cover with aluminum foil and refrigerate for up to two days. Add the optional breadcrumb topping if desired, then bake as instructed!

Ways To Serve

This lobster mac and cheese is best served fresh out of the oven while it’s hot and bubbling. Top it with fresh chives, green onions, or parsley to cut through the richness and add a pop of color and herby flavor. Is your table looking a bit sparse? You can’t go wrong with an arugula Caprese salad, buttery garlic green beans, and a bacon Brussels sprout salad as your choice of veggie sides.

Storage & Reheating

Trust us — you’ll want to savor this mac and cheese over and over again. Extend the pleasure by storing and reheating this dish properly!

  • Storage: To store for up to three days, transfer the baked and cooled mac and cheese to an airtight container and refrigerate.
  • Reheating: Reheat leftover mac and cheese in the microwave or on the stove, stirring until evenly heated through. If the mac and cheese is too stiff, add a splash of milk when reheating to restore its creamy consistency.

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About Author

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Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.