This homemade lobster mac and cheese takes a comfort‑food classic and turns it into something truly special. Tender chunks of lobster are folded into a rich, creamy cheese sauce and baked until bubbly and golden, making it perfect for special occasions, holidays, or when you’re craving an indulgent, restaurant‑quality meal at home.
Jump to:
🦞 The Ingredients
This recipe combines buttery lobster and hearty pasta with a luxuriously creamy cheese sauce and a crisp, golden breadcrumb topping for the perfect balance of richness and texture. Find ingredient notes (including substitutions and variations) below.
📝 Ingredients Notes with Substitutions and Variations
- Lobster Meat: Use freshly cooked lobster for the best flavor, but high‑quality frozen lobster meat (thawed and patted dry) works well. You can also substitute shrimp or crab for a different seafood twist.
- Pasta Shape: Cavatappi holds the creamy sauce beautifully, but elbow macaroni, shells, or orecchiette are great alternatives.
- Cheese Blend: Gruyere, Fontina, and white cheddar create a rich, smooth sauce; feel free to swap in Havarti, Monterey Jack, or a bit of sharp cheddar based on what you have.
- Milk & Cream: Using both whole milk and heavy cream keeps the sauce luscious, but you can use all whole milk for a slightly lighter version.
- Breadcrumb Topping: Panko adds extra crunch; crushed buttery crackers or homemade breadcrumbs can be used instead.
- Flavor Boosts: A pinch of paprika, cayenne, or a touch of Dijon mustard can be added to the sauce for extra depth.
- Herbs: Fresh parsley brightens the dish, but chives or thyme work nicely as well.
See the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips & Tricks
- Cook the pasta just shy of al dente, since it will continue to cook while baking and absorb more sauce.
- Warm the milk and cream slightly before adding them to the roux to help prevent lumps and create a smoother sauce.
- Add the cheese over low heat and stir gently so it melts smoothly without becoming grainy.
- Fold in the lobster at the end, just before baking, to keep it tender and prevent it from overcooking.
- Toss the lobster in melted butter first to enhance flavor and help keep it juicy.
- Use freshly grated cheese for the creamiest texture—pre‑shredded cheeses don’t melt as well.
- Bake uncovered until bubbly and golden, then let the mac and cheese rest for a few minutes before serving so it sets slightly.
👩🏼🍳 How to Make Homemade Lobster Mac and Cheese
- Step 1: Toss the cooked lobster meat with melted unsalted butter. Set aside.
- Step 2: Melt unsalted butter (2 tbsp) over medium heat in a large skillet. Stir in the flour and stir for 1 minute to create a roux.
- Step 3: Whisk in the milk and cream and continue stirring until smooth and slightly thickened.
- Step 4: Turn the heat to low and gently stir in the cheddar, Fontina, and Gruyere cheeses.
- Step 5: Gently fold the cooked pasta into the cheese sauce. Stir until completely combined.
- Step 6: Turn off the heat and fold in the lobster meat, leaving some large chunks for placing on the top of the casserole.
- Step 7: Transfer to a buttered baking dish. Combine the Panko, melted butter (2 tbsp), and Parmesan cheese, and then top the mac and cheese with it.
- Step 8: Place the large pieces of lobster meat on the top and then bake for 20 minutes. Turn the broiler on HIGH for the last minute or two (keep an eye on it!). Garnish with chopped parsley and serve at once.
Expert Tip
For the creamiest lobster mac and cheese, remove the sauce from the heat before stirring in the cheese and lobster—this prevents the sauce from breaking and keeps the lobster tender and buttery.
🙋🏽♂️ Frequently Asked Questions
Can Homemade Lobster Mac and Cheese be made ahead of time?
Yes, it can be assembled in advance, covered, and refrigerated before baking.
Does Homemade Lobster Mac and Cheese taste fishy?
No—when made properly, it tastes rich and creamy with a mild, slightly sweet lobster flavor, not fishy, especially when using fresh lobster and a balanced cheese sauce.
What type of lobster works best for Homemade Lobster Mac and Cheese?
Both fresh lobster tails and whole lobsters work well, as long as the meat is fully cooked before adding it to the dish.
How do I keep Homemade Lobster Mac and Cheese from drying out?
Avoid overbaking and make sure there is plenty of sauce before it goes into the oven.
Can Homemade Lobster Mac and Cheese be frozen?
It can be frozen, though the texture is best when enjoyed fresh or reheated gently.
What’s the best pasta shape for Homemade Lobster Mac and Cheese?
Short pasta shapes that hold sauce well, such as elbows or spirals, are ideal. Our favorite is cavapatti, which can be found in the dried pasta section of most well-stocked supermarkets.
Can I make Homemade Lobster Mac and Cheese without baking it?
Yes, it can be served straight from the stovetop once the sauce and pasta are fully combined. If desired, place under the broiler for 1 to 2 minutes to lightly brown the topping (keep an eye on it!).
Ready to make a restaurant-quality mac and cheese dish at home? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Homemade Lobster Mac and Cheese
This homemade lobster mac and cheese features tender lobster folded into a rich, creamy cheese sauce, topped with a golden, crunchy breadcrumb crust for an indulgent, restaurant‑quality comfort dish.
Print
Pin
Rate
Servings: 8
Calories: 395kcal
Video
Equipment
- 1 9"x13" baking dish or similar size
- Pot for boiling pasta
Ingredients
For the Lobster and Pasta
- 1 lb cooked lobster roughly chopped, see NOTES
- 2 tablespoon unsalted butter melted
- Kosher salt for the pasta water
- 12 oz dried pasta cavatappi or elbow
For the Cheese Sauce
- 4 tablespoon unsalted water
- ¼ cup all-purpose flour
- 3 cups whole milk warmed
- ½ cup heavy cream
- 1 cup white cheddar cheese shredded (preferably from a block)
- 1 cup Fontina cheese shredded
- 1 cup Gruyere cheese shredded
- 1 teaspoon Kosher salt
- ½ teaspoon white pepper or ground black pepper
For the Topping
- ¾ cup Panko breadcrumbs
- 2 tablespoon unsalted butter melted, plus extra for greasing the dish
- ¼ cup Parmesan cheese grated
- 1 tablespoon Italian parsley chopped, for garnish (optional)
Instructions
For the Lobster
- Cut the lobster into bite-sized pieces. Place the lobster in a bowl and pour the melted butter (2 tbsp) over the meat. Gently toss to coat. Remove four or five larger pieces of the lobster (preferably claw meat) to place on the top of the dish for baking. Set aside.1 lb cooked lobster, 2 tablespoon unsalted butter
- Meanwhile, bring a pot of salted water (about 1 tablespoon of salt) to a boil. Add the pasta and cook according to package instructions, usually about 10 minutes, until just al dente.Kosher salt, 12 oz dried pasta
Make the Sauce and Bake the Mac n Cheese
- Preheat oven to 375°F.
- In a large saucepan over medium heat, melt the butter (4 tbsp). Whisk in the flour and cook for 3 to 4 minutes, until just lightly golden.4 tablespoon unsalted water, ¼ cup all-purpose flour
- Be sure to warm the milk before adding it to the roux (this can be done in the microwave). Whisk in the warm milk and heavy cream (it doesn't need to be warmed) to the flour/butter mixture (roux). Continue whisking and stirring until smooth and thickened, about 3 to 5 minutes.3 cups whole milk, ½ cup heavy cream
- Lower the heat to very low and stir in the white cheddar, Fontina, and Gruyere cheeses. Stir until fully melted and silky. Stir in the salt and white pepper. Turn off the heat.1 cup white cheddar cheese, 1 cup Fontina cheese, 1 cup Gruyere cheese, 1 teaspoon Kosher salt, ½ teaspoon white pepper
- Drain the pasta and then gently fold it into the sauce. Stir to fully combine and coat the pasta. Working in batches, fold in most of the lobster, leaving a few larger pieces to place on top of the dish.
- Grease the dish with softened butter or cooking spray. Transfer the mixture to the prepared dish.
- In a medium bowl, mix together the Panko breadcrumbs, melted butter (2 tbsp), and Parmesan cheese. Sprinkle the breadcrumb mixture over the top of the mac and cheese. Nestle the reserved lobster pieces into the top of the casserole.¾ cup Panko breadcrumbs, 2 tablespoon unsalted butter, ¼ cup Parmesan cheese
- Bake for 20 to 25 minutes, or until bubbly and lightly golden on top. If desired, turn the broiler on HIGH (keeping the dish 6 inches from the heating element) for 1 to 2 minutes, until the topping is lightly browned and toasty. Keep an eye on it! Don't let it burn.
- Remove the dish from the oven and let it rest for 5 minutes. Garnish with chopped Italian parsley and serve at once.1 tablespoon Italian parsley
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- The lobster must be fully cooked before adding to the mac and cheese; it can be boiled, steamed, or roasted just until opaque, then chopped and tossed in melted butter to keep it tender and flavorful. Or, purchase quality, cooked lobster meat. We get ours from Wild Fork.
- Cook the pasta just shy of al dente, as it will continue to soften while baking.
- Lower the heat to very low (or remove from heat) for the cheese sauce before stirring in the cheese to ensure a smooth, creamy texture.
- Fold the lobster into the sauce gently and at the end to prevent overcooking.
- If the top begins to brown too quickly, tent loosely with foil during baking.
- Let the mac and cheese rest for a few minutes after baking so the sauce thickens slightly before serving.
- Storing & reheating: Store leftovers covered in the refrigerator for up to 3 days; reheat gently in the oven or microwave with a splash of milk or cream to loosen the sauce.
Nutrition
Calories: 395kcal | Carbohydrates: 13g | Protein: 18g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 764mg | Potassium: 209mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 1057IU | Vitamin C: 1mg | Calcium: 530mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!
Alan says
It’s great. I used the water that I cooked the lobster in to cook the pasta.