Lobster Mac and Cheese

Get ready for pure joy because we're diving into an easy lobster mac and cheese recipe that's surprisingly simple to make. Forget complicated steps and endless ingredients – this is about indulging in creamy, cheesy goodness with succulent bites of seafood, perfectly cooked pasta and the all-important crispy bread crumb topping. It's a decadent lazy lobster casserole recipe all in the comfort of your own kitchen.

This isn't your average easy mac and cheese recipe. The richness of the lobster sauce elevates this classic dish to a whole new level, making it perfect for a cozy night in or a special occasion that doesn't require hours of fuss. We're talking about tender lobster meat nestled in a velvety cheese sauce, coating perfectly cooked pasta. It's the ultimate in elevated comfort food.

Ingredients

My culinary adventures often have me buying some unusual products. This recipe includes lobster base (like lobster stock) to enrich the flavor of the lobster cream sauce and a bag of frozen cooked lobster langoustine tails. Of course, you can cook fresh lobster for this dish, but then this wouldn't be a no fuss lazy recipe.

So, let's gather our ingredients. First, the sauce flavor builders which include carrots, onions, garlic and thyme. Next come the flavor bombs: tomato paste, lobster base and white wine which elevate the sauce to another level. Of course, you'll need your favorite pasta (shells or cavatappi work wonderfully for catching all that delicious sauce!), cooked lobster meat (fresh or frozen, thawed), butter, flour, milk, your go-to melting cheeses (cheddar, Gruyère, or a blend), and a pinch of seasoning. That's it!

How to make an easy lobster mac n cheese recipe

The process is straightforward. First, soften carrot, onions, garlic and thyme in butter. Next, build flavor with tomato paste, lobster base and thicken with flour. Then, deglaze the pan with white wine or chicken broth for a non-alcohol version. Whisk in the milk and seasoning and simmer until slightly thickened to a creamy base. Remove the bay leaf and pour into a blender.

Next comes the star – loads of melty cheese, creating that irresistible, gooey sauce. Blending the sauce in a high speed blender like a Vitamix makes it incredibly smooth. Then, we gently fold the lobster sauce in the cooked pasta, add more cheese and those luscious pieces of lobster. Finally, sprinkle the top with cheesy bread crumbs and bake it. The aroma alone will make your kitchen feel like the coziest place on earth.

This easy lobster mac and cheese is more than just a meal; it's an experience. It's the kind of dish that makes you sigh contentedly after the first bite. It's the perfect way to treat yourself or share a little luxury with loved ones without spending hours in the kitchen.

Lobster Mac and Cheese

Lisa Keys

An easy lobster mac and cheese recipe that's surprisingly simple to make. 

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course dinner, main

Cuisine American

Servings 6

Calories 527 kcal

Ingredients

  

• 2 tablespoons butter
• 1 cup diced sweet onion
• ½ cup diced carrot
• 1 clove garlic minced
• ¼ teaspoon dried thyme
• 1 tablespoon lobster base
• 1 tablespoon flour
• 1 tablespoon tomato paste
• ½ cup dry white wine pinot grigio
• 2 cups whole milk or 1 cup heavy cream plus 1 cup milk
• 1 bay leaf
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 6 ounces provolone cheese
• 6 ounces smoked gruyere or gouda cheese grated
• 8 ounces cavatappi pasta cooked in boiling salted water for 6 minutes
• ¼ cup breadcrumbs
• 1 ½ cups cooked lobster meat bite-sized pieces (steamed lobster), plus some for garnish
• Fresh parsley thyme or chives for garnish

Instructions

 

• Heat oven to 350F. Butter a 2-quart baking dish.
• In an enamel heavy bottom Dutch oven, melt butter over medium heat. Add onion, carrot, garlic and thyme. Cook, stirring occasionally, for 10 minutes or until vegetables are softened. Do not brown.
• Add the lobster base, flour and tomato paste and cook stirring for 1 minute or until darkened in color. Add wine, stirring up and browned bits on bottom of pot.
• Add milk, bay leaf, salt and pepper; simmer uncovered for 10 minutes or until slightly reduced. Remove bay leaf and discard. Pour mixture into a high-speed blender.
• Add provolone cheese and blend mixture to a smooth puree.
• Meanwhile, cook pasta in boiling salted water for 6 minutes to al dente. Drain pasta reserving ¼ cup of the starchy pasta water. Place cooked pasta, pasta water and the lobster sauce in the Dutch oven.
• Reserve ½-cup of the smoked cheese and add remaining to the pot. Stir well to coat pasta with sauce and cheese. Fold in the lobster meat.
• Transfer mixture to prepared casserole dish.
• In a small bowl, toss bread crumbs with remaining cheese and sprinkle evenly over top.
• Place casserole dish on a sheet pan to prevent any bubbling over into the oven. Bake for 20 to 30 minutes or until bubbly and golden brown.
• Garnish with chives and additional lobster.

Notes

If using live lobster, lightly steam them, cool and remove meat. For additional lobster flavor, the lobster bodies can be simmered in the sauce and then removed before pureeing.

To make bread crumbs simply pulse bread cubes in a food processor.

Cracker crumbs (oyster crackers or Ritz crackers) can be substituted for bread crumbs.

For individual servings bake in buttered ramekins or small cast iron skillets.

Keyword cheese sauce, elegant, langostino, langoustine, macaroni n cheese, seafood