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Lobster Macaroni and Cheese


Emeril Lagassi

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Rate this recipe 4.7/5 (15 Votes)


  • Coarse salt and pepper
  • 1 lb elbow macaroni
  • 6 tablespoons butter
  • 1/2 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1/3 cup all-purpose-flour (spooned and leveled)
  • 3 cups milk
  • 1/8 tsp nutmeg
  • 1 lb coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat, or a combination
  • 4 cups (1 lb) mixed grated cheeses, such as sharp cheddar, Parmesan, etc
  • 1/2 cup panko crumbs
  • 1/2 tsp Emeril's Creole Seasoning or any Creole seasoning


Cooking time 55mins
Adapted from


Step 1

Preheat oven to 400 degrees. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse in cold water. Set aside.
While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 tsp salt, 1/2 tsp pepper, and nutmeg.
Remove pan from heat. Fold in seafood, macaroni, and cheese; transfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.


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