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Perfect Lobster Mac and Cheese with Gruyere

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A rich, creamy lobster mac and cheese featuring tender lobster chunks and a velvety Gruyere and sharp cheddar cheese sauce, perfect for comfort food with a luxurious twist.

Ingredients

Scale
  • 8 ounces elbow macaroni (about 225 grams)
  • 1 to 1.5 pounds cooked lobster meat, chopped (450–680 grams)
  • 4 tablespoons unsalted butter (about 56 grams), softened
  • 1/4 cup all-purpose flour (30 grams)
  • 3 cups whole milk (720 ml), warmed
  • 1 cup shredded Gruyere cheese (100 grams)
  • 1 cup shredded sharp white cheddar cheese (100 grams)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup panko breadcrumbs (50 grams)
  • 2 tablespoons unsalted butter, melted (28 grams)
  • 1 tablespoon chopped fresh parsley (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside, tossing with a little butter or oil to prevent sticking.
  2. If using cooked lobster tails or claws, chop the meat into bite-sized pieces. If cooking raw lobster, boil for about 8 minutes until bright red, then cool and shell. Keep lobster tender to avoid rubberiness.
  3. In a medium saucepan, melt 4 tablespoons (56 grams) butter over medium heat. Whisk in 1/4 cup (30 grams) all-purpose flour and cook, whisking constantly, for 2 minutes to develop a lightly golden roux.
  4. Slowly pour in 3 cups (720 ml) warmed whole milk, whisking continuously to avoid lumps. Bring to a gentle simmer and cook until sauce thickens and coats the back of a spoon, about 5-7 minutes.
  5. Remove sauce from heat and stir in 1 cup (100 grams) shredded Gruyere and 1 cup (100 grams) sharp white cheddar until melted and smooth. Add 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, and salt and pepper to taste.
  6. In a mixing bowl, gently fold cooked pasta and lobster pieces into the cheese sauce, ensuring even coating. Add a splash of milk if mixture is too thick.
  7. In a small bowl, mix 1/2 cup (50 grams) panko breadcrumbs with 2 tablespoons (28 grams) melted butter until crumbs are evenly coated.
  8. Pour lobster mac and cheese into a greased oven-safe baking dish. Sprinkle buttery panko breadcrumbs evenly on top.
  9. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until top is golden brown and bubbling.
  10. Let dish rest for 5 minutes after baking. Sprinkle chopped fresh parsley if desired, then serve warm.

Notes

Do not overcook lobster to avoid rubberiness. Use freshly shredded cheese for a smooth sauce. Warm milk before adding to roux to prevent lumps. Toss breadcrumbs with melted butter for a crunchy topping. Start boiling pasta first to time prep efficiently. Dijon mustard adds subtle tang and depth. For extra-rich crust, add grated Parmesan to breadcrumbs before baking.

Nutrition

Keywords: lobster mac and cheese, Gruyere, comfort food, creamy mac and cheese, seafood pasta, cheesy lobster recipe, easy lobster recipe

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