Do not overcook or the pasta will become dry.Ĭhoose elegant sides that have a tangy flavor to them to offset the richness of the lobster mac and cheese.

Ensure the lobster is cooled before adding to the pasta.

If overheated the cheese can separate or cause a grainy sauce.

Remove the sauce from the heat before stirring in the cheese.

Shred the cheeses from a block, pre-shredded cheeses have additives and do not melt well.

Bake – Bake until the top is golden brown, garnish, & serve!.

Add Topping – Spread into a baking dish, top with remaining lobster & breadcrumb topping.

Add pasta – Add sauce to pasta with half the lobster.

Make Sauce – Make a roux with butter, flour, & seasonings, then create the cheese sauce (per recipe below.).

Cook pasta – Make the topping & set aside.

Gourmet has never been this easy to make: Once thickened the cheeses are stirred in for a rich cheese sauce. SAUCE: This is made with a roux using butter and flour (but don’t worry, it’s easy) and adding milk/light cream. But if lobster isn’t easily found, try smoked salmon, crab, scallops, or shrimp. SEAFOOD: Lobster has a sweet, buttery flavor that is perfectly complemented by the rich flavors of the cheese. PASTA: This recipe uses cavatappi (corkscrew) pasta but any medium shape with ridges or tubes to hold the sauce works well. Many stores carry frozen cooked lobster meat which would work well in this recipe too.

No Lobster?! No problem! Substitute canned crab, lump crab meat, or even cooked shrimp in place of lobster.

Use freshly cooked lobster, lobster tails, or even lobster meat.

While this dish isn’t cheap, it’s a great way to stretch 2 small lobster tails to feed a crowd!.

The reviews are in! Homemade lobster mac and cheese rivals any of the restaurants near or far.

Why not make the same rich and creamy, delish dish at home for both amazing flavor and lower price? Lobster mac and cheese is one of those uber-fancy once-in-a-while entrees on a restaurant menu.

Mac and cheese roux sauce