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Lobster Macaroni and Cheese


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Rate this recipe 4.4/5 (12 Votes)


  • 3 3 3 cups uncooked elbow macaroni pasta
  • 12 12 12 ounces lobster tail pieces, fully cooked
  • 1/4 1/4 1/4 cup butter
  • 1/4 1/4 1/4 cup flour
  • 2 2 2 cups milk, room temperature
  • 1/4 1/4 1/4 cup white truffle oil (optional - but why the hell not?)
  • 1/2 1/2 1/2 cup fresh bread crumbs
  • 1/2 1/2 1/2 cup grated Parmesan cheese


Adapted from


Step 1

Cook the macaroni according to package directions; drain. Start the cheese sauce by making a roux: Melt the butter in a heavy-bottomed saucepan over medium-low heat. When melted and foamy, add the flour and whisk together to form a paste. Add 1 cup of milk; continue to whisk until mixture is blended and creamy. Start adding the cheese 1 cup at a time, stirring constantly. As the cheese melts, continue to add remaining milk and cheese in 1-cup increments. If the cheese sauce seems too thick for your liking, you can add in more milk as desired - just use small increments and keep stirring. Add the white truffle oil once all the cheese and milk have been incorporated. Once the cheese sauce is fully melted and blended, add the pasta and the lobster; stir well to coat. Pour mixture into a casserole dish (or in individually-sized ramekins - a great way to manage portion size... as if it matters!). Top with bread crumbs and Parmesan cheese. Bake in a 400-degree oven until topping is browned and the mac-and-cheese is bubbling, approximately 30 minutes.


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