Lobster Mac and Cheese Recipe

Name: Lobster Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter; 6 tablespoons flour; 3 cups mussel stock, heated, recipe follows; 2 cups whole milk, heated; 1 cup heavy whipping cream, heated; 1 1/2 pounds fontina, coarsely grated; 1 pound taleggio, rind removed, cut into pieces; 1/4 cup grated Parmigiano-Reggiano; Salt and freshly ground black pepper; 1/2 cup chopped fresh parsley; 1 tablespoon finely chopped fresh thyme; 1 tablespoon finely chopped fresh tarragon; 1 pound large pasta shells, cooked in salted water to al dente; 2 (2-pound) lobsters, steamed, meat removed from shells; 1 1/2 cups coarse breadcrumbs; 2 tablespoons olive oil; 2 teaspoons minced anchovy; Salt and freshly ground black pepper; 1/4 cup chopped fresh parsley; 2 teaspoons grated lemon zest; 2 tablespoons olive oil; 4 shallots, coarsely chopped; 1 cup dry white wine; 2 pounds mussels, scrubbed

Servings: persons

6 tablespoons unsalted butter
6 tablespoons flour
3 cups mussel stock, heated, recipe follows
2 cups whole milk, heated
1 cup heavy whipping cream, heated
1 1/2 pounds fontina, coarsely grated
1 pound taleggio, rind removed, cut into pieces
1/4 cup grated Parmigiano-Reggiano
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh tarragon
1 pound large pasta shells, cooked in salted water to al dente
2 (2-pound) lobsters, steamed, meat removed from shells
1 1/2 cups coarse breadcrumbs
2 tablespoons olive oil
2 teaspoons minced anchovy
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley
2 teaspoons grated lemon zest
2 tablespoons olive oil
4 shallots, coarsely chopped
1 cup dry white wine
2 pounds mussels, scrubbed

1
Melt the butter in large saucepan over medium-high heat.
2
Whisk in the flour and cook for 1 minute.
3
Add the hot stock, milk, and cream and whisk until the sauce begins to thicken.
4
Cook for 5 minutes, whisking occasionally.
5
Remove from the heat and whisk in the cheeses and season with salt and pepper.
6
Add the parsley, thyme, tarragon, and pasta and stir until combined.
7
Chop the lobster into bite-sized pieces and fold into the pasta.
8
Divide into bowls.
9
For the crumb topping: Preheat the oven to 350 degrees F. Spread the breadcrumbs on a sheet pan and toast until barely golden, stirring once or twice, about 10 minutes.
10
Heat the olive oil in a medium skillet over medium heat.
11
Add the anchovies and stir a minute or 2 to warm through.
12
Add the breadcrumbs, season with salt and pepper, and cook, tossing, until warm and slightly crisp.
13
Remove from the heat and stir in the parsley and lemon zest.
14
Sprinkle generously over the pasta.
15
Heat the oil in a large stockpot over medium heat.
16
Add the shallots and cook until soft.
17
Add the wine, bring to a boil, add the mussels, cover and cook until the mussels have opened.
18
Remove the mussels to a bowl for another use, and then strain the broth into a saucepan.

1414

kcal

Calories

Fat

140

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 24 ingredients. The key ingredients include: 6 tablespoons unsalted butter, 6 tablespoons flour, 3 cups mussel stock, heated, recipe follows, 2 cups whole milk, heated, and more.

Yes, Lobster Mac and Cheese falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lobster Mac and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions