Romantic Lobster Mac and Cheese (Printable)
Creamy, decadent lobster mac and cheese featuring tender lobster, a rich cheese sauce, and a crisp topping. Ideal for a special occasion.
# What's Needed:
→ Pasta
01 - 7 ounces elbow macaroni or cavatappi
→ Seafood
02 - 7 ounces cooked lobster meat, roughly chopped
→ Cheese Sauce
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1 cup whole milk
06 - 1/2 cup heavy cream
07 - 1 cup sharp cheddar cheese, grated
08 - 1/2 cup Gruyère cheese, grated
09 - 1/4 cup Parmesan cheese, grated
10 - 1/2 teaspoon Dijon mustard
11 - 1/4 teaspoon smoked paprika
12 - Salt and freshly ground black pepper, to taste
→ Topping
13 - 1/2 cup panko breadcrumbs
14 - 1 tablespoon unsalted butter, melted
15 - 1 tablespoon fresh parsley, finely chopped
16 - 2 tablespoons grated Parmesan cheese
# How to Make It:
01 - Preheat your oven to 400°F. Lightly grease a small baking dish suitable for two servings.
02 - Bring a large pot of salted water to a rolling boil. Add the elbow macaroni or cavatappi and cook until just al dente according to package directions. Drain thoroughly and set aside.
03 - In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a smooth roux.
04 - Gradually whisk in the whole milk and heavy cream until fully incorporated. Bring the mixture to a gentle simmer, whisking continuously, until the sauce thickens and becomes smooth, which should take approximately 3 to 4 minutes.
05 - Remove the saucepan from the heat. Stir in the grated sharp cheddar cheese, Gruyère cheese, 1/4 cup of grated Parmesan cheese, Dijon mustard, smoked paprika, salt, and freshly ground black pepper. Continue stirring until all the cheeses are completely melted and the sauce is smooth and creamy.
06 - Gently fold the cooked pasta and the roughly chopped lobster meat into the prepared cheese sauce until all components are evenly coated.
07 - Pour the luscious macaroni and cheese mixture into the greased baking dish, spreading it evenly.
08 - In a small bowl, combine the panko breadcrumbs, 1 tablespoon of melted unsalted butter, finely chopped fresh parsley, and 2 tablespoons of grated Parmesan cheese. Mix these ingredients thoroughly until well combined.
09 - Evenly sprinkle the panko breadcrumb mixture over the top of the mac and cheese in the baking dish. Bake in the preheated oven for 15 to 18 minutes, or until the topping is golden brown and the cheese sauce is bubbling around the edges.
10 - Remove from the oven and allow the baked mac and cheese to rest for 5 minutes before serving. This allows the sauce to set slightly and prevents it from being too runny.
# Tips for Success:
01 -
- It's surprisingly easy to achieve restaurant-level luxury right in your own kitchen.
- The way the rich cheese sauce clings to every piece of pasta and lobster is utterly divine — trust me, you'll be scraping the dish clean.
02 -
- Always grate your own cheese for the sauce; pre-shredded varieties often contain anti-caking agents that can make your sauce gritty.
- Don't overcook your pasta in the boiling step, or it will turn mushy when baked into the creamy sauce.
03 -
- When melting the cheeses into the sauce, remove the saucepan from the heat first to prevent the cheese from seizing up and becoming stringy.
- For an extra-crispy topping, you can toast the panko breadcrumbs lightly in a dry pan before combining them with the butter and Parmesan.