Baked Lobster Mac and Cheese
Sharp parmesan and cheddar, mellow Gruyère, and tender, sweet lobster make the perfect combination in Baked Lobster Mac and Cheese. Perfect for the holidays or even an indulgent evening on your own, this is definitely the grown-up version of mac and cheese. It’s creamy, buttery comfort food at its best!
Cheese and seafood.
Oh, yes, we’re going there. One of the most basic rules in the culinary world is not to mix these two foods together. Do not pass Go. Do not collect $200. Unless you’re lobster mac and cheese, in which case, go right ahead.
It seems Lobster Mac and Cheese has received a free pass from this rule. And we’re glad it did!
If you’re still hesitant, let’s take a moment to reflect on how good lobster goes with butter and cream sauces. It doesn’t get much better than that, does it? Thanks to the creamy Gruyère in this recipe, it’s really not that far off. Ok, it’s a little different, but just bear with me on this.
We’re taking the buttery, cheesy, indulgently creamy road to Lobster Mac and Cheese-ville today, and you’re going to love it. Don’t worry, I promise you, it’ll be amazing.
Remember a few weeks ago when I made Chicken Marsala Casserole with Mushrooms for my mother’s birthday? This week it was my father turn to pick out a birthday dinner, and it turns out that lobster mac and cheese is his favorite meal.
He first discovered this cheesy-goodness in Atlantic City, New Jersey, at a little restaurant on the boardwalk called Land Shark Bar & Grill.
Unfortunately, I wasn’t with my father when he ordered lobster mac and cheese the first time, so I couldn’t really re-create the version they serve at the restaurant. But I thought I could make him something just as good for his birthday, and it turns out he loved it!
I know this from not only the big smile he had on his face during dinner, but also the enthusiasm he ate the leftovers with the next day.
Or maybe it was just the wine.
The world may never know.
My mother and I are both gluten free, so I used Barilla gluten free pasta and 4c gluten free breadcrumbs for this dish. You can make it with regular pasta and breadcrumbs, too, and follow the same directions.
I do recommend (if you’re making this gluten free) to make sure your pasta is only cooked until it’s al dente (still a little bit hard). It’s also important to rinse the pasta with cold water after it’s drained, to stop it from cooking before you put it in the oven. This will prevent mushy mac and cheese.
My local supermarket also only carried whole lobsters or lobster tails. I bought several lobster tails, removed the meat, cut it into pieces (discarded the shells) and sautéed it with about a tablespoon of butter until it was almost cooked through.
This is really comfort food at its best, and with the holidays coming up I might just have to make it again soon! Or, you know, a few times…
I hope you enjoy this recipe as much as my family did!
Baked Lobster Mac and Cheese
Ingredients
- 16 oz gluten free spiral pasta
- 6 tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1/4 cup gluten free all-purpose flour
- 3 cups milk
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 1/2 cups gruyere cheese, shredded
- 1/2 cup parmesan cheese, shredded
- 1 tbsp Dijon mustard
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1/8 tsp cayenne pepper
- 1/2 cup fresh chives, minced
- 1 lb lobster meat, cooked and coarsely chopped
- 2 cups plain gluten free bread crumbs
Instructions
- Preheat oven to 375°F. Grease a 3-quart baking dish and set aside.
- Add pasta to boiling water and cook until al dente. Drain and rinse with cold water, set aside.
- Melt 4 tbsp. butter in a large pot over medium heat. Add onion and garlic, cook until onions are softened, stirring, about 5 minutes. Add white wine and cook for an additional 1-2 minutes, reducing the wine by about half.
- Slowly add flour, whisking until it formed a thick paste (about 1 minute).
- Add milk and slowly bring to a boil while whisking. Reduce heat and simmer for an additional 1-2 minutes, or until sauce thickens.
- Add cheddar, gruyere and parmesan, stirring all ingredients together until cheese melts. Remove from heat.
- Stir in Dijon mustard, salt, pepper, nutmeg, cayenne, and chives and mix well.
- Fold in lobster meat and pasta. Pour into baking dish.
- In a small pot, melt remaining 2 tbsp. butter. Remove from heat, add breadcrumbs and mix well. Spread breadcrumbs on top of mac and cheese evenly.
- Bake mac and cheese (uncovered) for 30-40 minutes, or until top is golden brown and sauce is bubbling. Remove from oven and let cool slightly before serving.
Notes
Nutrition
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How decadent. you have taken Mac N Cheese and totally elevated it.
Thank you! It’s definitely a favorite in the shore towns of the north east US. 🙂
I agree
This sounds so yummy. My mouth is watering thinking about it. Thanks for sharing !
Thanks! Mine is too, just remembering it. hehe
When I think lobster mac and cheese, I automatically think restaurant. I love that you’ve adapted this favorite for cooking at home! Thank you for sharing!
It’s definitely a restaurant favorite where I live (on the North East Coast USA). It’s so easy to make at home, though!
You had me at lobster.
This looks delicious! As a Jersey girl, I can relate! This dish is on a lot of our local seafood restaurants’ menus. The version you made looks amazing! I’m glad your dad had a nice birthday!
Thanks! It’s definitely a big thing in New Jersey. We found this in Atlantic City at the Landshark. I made this version gluten free, but according to my dad, the Landshark one is just delicious.
On another note, your gluten free Oatmeal Chocolate Chunk Cookies look amazing!
Seriously? This looks amazzzinnnngg! I have already gained two pounds just by looking at your beautiful pics!
Haha, thank you! I think I gained two pounds eating it 🙂
good recipe! love gruyere for mac & cheese.
Thanks! Gruyere is great in just about everything. So far, at least lol
This one is too good for the kids (translation, Mommy doesn’t want to share). Thanks for sharing on the #HomeMattersParty this week. I hope you join us next week.
Oh, I definitely agree with that lol. I’ll be there! 🙂
My husband and son both LOVE lobster and mac ‘n cheese – so this is a no brainer! Thanks for the recipe 🙂
Thanks! I hope you like this one 🙂
This looks so scrumptious…I’m a big big fan of mac n cheese…can’t wait to try this! Pinning 🙂
Thank you! I love mac and cheese. I’ll be posting a slow cooker version in the near future!
Jacqui is the slow cooker version out yet??
We love lobster and love mac and cheese, I like that you combined the two. This takes the guesswork on my part on how to use a decadent ingredient in a tasty way!
It’s definitely a big dish where I live. You’d never think the two would go together, until you try it and realize the deliciousness! Thanks for reading! 🙂
NOM. I love everything about this. Cheese, pasta, lobster. CHEESE.
Oh wow, this sounds absolutely divine! I love lobster, but don’t get it often living in Oklahoma. And I love the presentation in the individual ramekins
That looks delicious and I know my husband would love it. Thanks for sharing!
Made this tonight. Great flavours but waaay too many bread crumbs. Also letting it bake this long uncovered evaporates all of the liquid in that beautiful cheese sauce. Great dish but too dry.