Lobster Macaroni Cheese Herbed (Printable)
Creamy macaroni with lobster and aromatic herbed breadcrumbs, baked to golden perfection.
# What You Need:
→ Pasta
01 - 12 oz elbow macaroni
→ Lobster
02 - 2 cooked lobster tails (about 10 oz), meat chopped into bite-sized pieces
→ Cheese Sauce
03 - 3 tbsp unsalted butter
04 - 3 tbsp all-purpose flour
05 - 3 cups whole milk
06 - ½ cup heavy cream
07 - 6 oz sharp cheddar cheese, shredded
08 - 3 oz Gruyère cheese, shredded
09 - 2 oz Parmesan cheese, finely grated
10 - 1 tsp Dijon mustard
11 - ½ tsp smoked paprika
12 - ½ tsp salt
13 - ¼ tsp ground black pepper
→ Herbed Breadcrumbs
14 - 1 cup fresh breadcrumbs (2 oz)
15 - 2 tbsp unsalted butter
16 - 2 tbsp fresh parsley, finely chopped
17 - 1 tbsp fresh chives, finely chopped
18 - 1 tsp lemon zest
19 - ¼ tsp garlic powder
# How-To:
01 - Preheat oven to 375°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Cook macaroni until just al dente, about 1 minute less than package directions. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt 3 tbsp butter. Whisk in flour and cook for 1 minute, stirring constantly to form a smooth paste.
04 - Gradually whisk in milk and heavy cream, ensuring no lumps form. Bring to a gentle simmer and cook for 3–4 minutes, stirring frequently, until sauce thickens enough to coat the back of a spoon.
05 - Remove saucepan from heat. Stir in cheddar, Gruyère, Parmesan, Dijon mustard, smoked paprika, salt, and pepper until cheese is completely melted and sauce is smooth.
06 - Add cooked macaroni and chopped lobster meat to the cheese sauce. Gently fold until evenly distributed. Transfer mixture to the prepared baking dish.
07 - In a skillet over medium heat, melt 2 tbsp butter. Add breadcrumbs and toast for 2–3 minutes until golden brown, stirring frequently. Remove from heat and stir in parsley, chives, lemon zest, and garlic powder.
08 - Sprinkle the seasoned breadcrumb mixture evenly over the macaroni and cheese, covering the surface completely.
09 - Bake for 20–25 minutes until the top is deeply golden brown and the sauce is bubbling around the edges. Let rest for 5 minutes before serving to allow the sauce to set.
# Expert Advice:
01 -
- The combination of three cheeses creates the most incredible velvety sauce that clings to every curve of pasta
- Fresh lobster transforms familiar comfort food into something that feels like a celebration even on a Tuesday
02 -
- Don't overbake or the cheese sauce will separate and your beautiful creamy dish will turn oily and sad
- Fresh herbs really do matter here, and dried ones in the breadcrumbs will make them taste dusty instead of bright and aromatic
03 -
- Grate all your cheese while the pasta water is coming to a boil so you're not scrambling later
- Room temperature ingredients blend more smoothly, so take the milk and cream out about 20 minutes before you start cooking