Chunks of Lobster Swimming in Cheesy Macaroni

Name: Chunks of Lobster Swimming in Cheesy Macaroni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb elbow macaroni; 2 cups heavy cream; 1 ¼ cups coarsely grated sharp cheddar cheese; 1 cup coarsely grated monterey jack cheese; ¾ cup coarsely grated blue cheese; kosher salt; fresh ground black pepper; freshly grated nutmeg; Tabasco sauce (optional, a dash or two); 2 tablespoons butter; ½ cup finely chopped onion; 5 lobster tails, shelled and cut into bite-size pieces (about 1/4 lb each); 1 cup white wine; 1 ¼ cups coarsely grated gruyere cheese

Servings: persons

1 lb elbow macaroni
2 cups heavy cream
1 ¼ cups coarsely grated sharp cheddar cheese
1 cup coarsely grated monterey jack cheese
¾ cup coarsely grated blue cheese
kosher salt
fresh ground black pepper
freshly grated nutmeg
Tabasco sauce (optional, a dash or two)
2 tablespoons butter
½ cup finely chopped onion
5 lobster tails, shelled and cut into bite-size pieces (about 1/4 lb each)
1 cup white wine
1 ¼ cups coarsely grated gruyere cheese

1
Bring a large pot of salted water to a boil over high heat; cook the pasta to al dente, 8-10 minutes; drain and reserve.
2
Preheat oven to 350.
3
In a large saucepan over medium heat, bring the cream to a boil and reduce it by half, watching closely so it doesnt boil over.
4
Decrease heat to low and stir in Cheddar, Monterey Jack, and blue cheese; simmer, stirring constantly, until melted.
5
Season with salt, pepper, nutmeg, and Tabasco; turn off the heat and let sit, stirring occasionally.
6
In a big skillet over medium heat, melt the butter and saute the onion until translucent, about 6 minutes.
7
Add in the lobster pieces and stir to combine.
8
Add in the wine; increase the heat to medium-high and bring to a boil.
9
Decrease heat to medium or med-low and cook, stirring occasionally, until the wine has evaporated (about 30 minutes); remove from the heat.
10
Add the cooked macaroni and cheese mixture to the lobster mixture; stir to combine.
11
Divide mixture among 4-6 shallow, ovenproof bowls (or pour into a 13x9 inch baking dish).
12
Top with Gruyere and bake until the sauce is bubbly and the top is golden and crusty, 15-20 minutes.

955

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb elbow macaroni, 2 cups heavy cream, 1 ¼ cups coarsely grated sharp cheddar cheese, 1 cup coarsely grated monterey jack cheese, and more.

Yes, Chunks of Lobster Swimming in Cheesy Macaroni falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!