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Lobster Mac and Cheese


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Rate this recipe 4.5/5 (28 Votes)


  • 8 oz pasta shapes(I use either cavatappi or tortiglioni)
  • 1 cup frozen peas
  • 3 tbsp unsalted butter
  • 3 tbsp all- purpose flour
  • 2 cups milk( I use 1% or 2%)
  • 6 oz shredded fontina
  • 4 oz white cheddar shredded or 4 oz velveeta shredded
  • 3/4 tsp kosher salt
  • 1/4 ground pepper
  • pinch nutmeg
  • 1 tbs sherry
  • 12 oz cooked lobster meat, cut into 1/2 inch chunks
  • Paprika for dusting top of casserole



Step 1

1. Preheat oven to 400. Lightly grease a 2-quart baking dish or use individual gratin dishes( lightly greased). Cook the pasta and peas a few minute shy of el dente according to package directions. Drain well in a colander
2.While the pasta is in the colander, return pot to medium heat. Melt the butter in the pan, whisk in the flour and cook, stirring constantly, until light golden about 1-2 minutes. Slowly whisk in milk in small additions until completely added and no lumps of flour remain. Stir in salt, sherry, nutmeg and pepper. Continue to cook, stirring frequently, until sauce bubbles and thickens 5 minutes. Once bubbling, cook for 2 more minutes, stirring constantly, scraping bottom of the pan tp prevent burning. Remove pan from the heat . Turn stove off.Stir in cheeses and mix until completely melted. Return pasta to pot and mix to coat well with the cheese sauce. Gently fold in the lobster meat. transfer to the prepared baking dish
3.Dust top with Paprika, place in oven uncovered and Bake 20-25 minutes or until top is browned and the cheese is bubbling. Serve warm


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