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Seafood · Entree

Lobster Mac & Cheese

Chef Otto

Creamy baked macaroni and cheese loaded with tender lobster chunks and topped with a buttery golden breadcrumb crust.

Prep time
20 minutes
Cook time
25 minutes
Total time
45 minutes
Servings
6 servings
Chef Otto presenting Lobster Mac & Cheese

Ingredients

  • 16 oz (450 g) elbow macaroni
  • 4 tbsp (56 g) butter
  • 1/4 cup (30 g) all-purpose flour
  • 3 cups (720 mL) whole milk
  • 1 cup (240 mL) heavy cream
  • 2 tsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cups (340 g) sharp cheddar cheese, shredded
  • 1 cup (110 g) Gruyère cheese, shredded
  • 1/2 cup (50 g) Parmesan cheese, grated
  • 16 oz (450 g) cooked lobster meat, cut into large chunks

Topping

  • 1 cup (60 g) panko breadcrumbs
  • 2 tbsp (28 g) butter, melted
  • 2 tbsp (8 g) chopped fresh parsley

Directions

  1. Preheat the oven to 375°F (190°C). Cook the macaroni until al dente according to the package directions. Drain and set aside.
  2. Melt the butter in a large pot over medium heat. Whisk in the flour and cook for 1 minute.
  3. Slowly whisk in the milk and heavy cream until smooth. Stir in the Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper. Simmer for 3–5 minutes, until slightly thickened.
  4. Reduce the heat to low and stir in the cheddar, Gruyère, and Parmesan one handful at a time until completely melted into a smooth cheese sauce.
  5. Fold the cooked macaroni and lobster chunks into the cheese sauce until evenly coated.
  6. Transfer the mixture to a greased 9×13-inch baking dish.
  7. Mix the panko breadcrumbs with the melted butter and sprinkle evenly over the top.
  8. Bake for 20–25 minutes, until bubbly and the topping is golden brown.
  9. Sprinkle with the chopped parsley and serve immediately.