Lobster Mac & Cheese

  • by Omaha Steaks
lobster recipe
  • Tags:

With a recipe like this, you don’t even have to give detail. Just the name… Lobster. Mac. and Cheese. But, if you do go into it, you’ll discover a super-rich cheese sauce made with parmesan and gruyere cheeses with plenty of butter and cream. You’ll find it perfectly seasoned and completely addictive. And you’ll find that it’s actually not that hard. Use already-halved Maine Lobster Tails from World Port Seafood to take the work out of the lobster part, and then do the rest on your stovetop. It’s as rich as it sounds, and it’s somehow even better tasting than you’re imagining.

Lobster Mac ‘n’ Cheese

Adding indulgent Maine lobster to this classic homemade mac ‘n’ cheese makes this the ultimate comfort food.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4


  • 4 World Port Seafood Maine Lobster Tail Halves 2.5 oz each
  • 12 oz. penne pasta
  • 2 Tbsp. butter
  • 1 onion finely chopped
  • 1 clove garlic minced
  • 1 Tbsp. finely chopped fresh thyme
  • 2 Tbsp. all-purpose flour
  • 2 cups milk
  • 1/2 cup 35% heavy cream
  • 1 Tbsp. Dijon mustard
  • 1/2 tsp. each salt and pepper
  • 1/4 tsp. ground nutmeg
  • 2 cups shredded Gruyère cheese divided
  • 1/2 cup grated Parmesan cheese divided
  • 2 Tbsp. finely chopped fresh chives


  1. Preheat oven to 400?F. Cook lobster according to package directions. Remove meat from shells and chop into 1-inch pieces.
  2. Meanwhile, cook pasta according to package directions. Drain, reserving 1/3 cup cooking liquid. Grease 11- x 8-inch baking dish.
  3. Melt butter in large skillet set over medium heat; cook onion, garlic and thyme for 3 to 5 minutes or until softened. Sprinkle flour over top; cook, stirring, for 2 to 3 minutes or until incorporated.
  4. Slowly whisk in milk and cream; bring to boil, whisking constantly. Reduce heat to medium-low; cook, stirring constantly, for about 10 minutes or until thickened slightly. Stir in mustard, salt, pepper and nutmeg. Remove from heat.
  5. Stir in 1 3/4 cups Gruyère and 1/4 cup Parmesan until melted. Stir in pasta, reserved cooking liquid and lobster. Transfer to prepared baking dish; sprinkle with remaining Gruyère and Parmesan.
  6. Bake for 18 to 20 minutes or until golden and bubbly. Let stand for 10 minutes. Sprinkle with chives.


  1. Substitute shells or classic macaroni for penne if desired.
  2. For a surf-and-turf meal, serve with your favorite Omaha Steak.