This super-rich and super-delicious recipe sells itself with no explanation necessary. Lobster. Mac and cheese. With its delicious cheese sauce made with Parmesan and Gruyére cheeses, along with plenty of butter, cream, and succulent lobster…you’ll find this baked lobster macaroni and cheese is perfectly seasoned and completely addictive.
Why We Love This Lobster Mac & Cheese Recipe
The secret to this recipe starts with our Cold Water Lobster Tails. Wild-caught in the frigid waters of the Atlantic Ocean, these lobster tails have a firmer texture and sweeter flavor than other types of lobster. They’re also prepped for easy cooking, so breaking the shell is unnecessary. This succulent lobster packs a rich taste that is perfect for this classic comfort food dish
Before You Start
- Set aside about an hour to whip up this ultimate comfort food classic. The first step is to bake, boil or broil your lobster according to package directions. After the lobster is done cooking, remove the meat from the shells and chop into 1-inch pieces. Follow the recipe and directions below and you’ll be set for a scrumptious meal.
Tools You’ll Need Before You Start
- Medium Sauce Pan
- Large Skillet
- 11 x 8-Inch Baking Dish
- Whisk
Omaha Steaks Products Featured in this Recipe
Lobster Mac ‘n’ Cheese
Ingredients
- 3 4.75 oz Cold Water Lobster Tails
- 12 oz. cavatappi pasta
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoons finely chopped fresh thyme
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup 35% heavy cream
- 1 tablespoons Dijon mustard
- 1/2 teaspoons each salt and pepper
- 1/4 teaspoon ground nutmeg
- 2 cups shredded Gruyère cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 2 tablespoons finely chopped fresh chives
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Cook lobster according to package directions. Remove meat from shells and chop into 1-inch pieces.
- Meanwhile, cook pasta according to package directions. Drain, reserving 1/3 cup cooking liquid.
- 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.
- 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.
- Stir in 1 3/4 cups Gruyère and 1/4 cup Parmesan until melted. Stir in pasta, reserved cooking liquid and lobster. Transfer to greased 11x8-inch baking dish; sprinkle with remaining Gruyère and Parmesan.
- Bake for 18 to 20 minutes or until golden and bubbly. Let stand for 10 minutes. Sprinkle with chives.
Tips:
- Substitute shells or classic macaroni for cavatappi if desired.
- For a surf-and-turf meal, serve with your favorite Omaha Steak.
