Description
This Lobster Mac and Cheese is an indulgent and luxurious dish that’s perfect for special occasions. Tender lobster meat is combined with a rich, creamy cheese sauce made with cheddar, Gruyère, and Parmesan, then baked to golden perfection with a crispy panko topping.
Ingredients
Units
Scale
- 3 (6-7 ounce) lobster tails, thawed or fresh
- 1–2 pounds noodles of your choice (macaroni or other short pasta)
- 2 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Gruyère cheese
- 1 1/4 cups shredded Parmigiano-Reggiano cheese
- 2 cups heavy cream
- 4–5 ounces cream cheese
- 3/4 cup white wine
- 1 shallot, chopped
- 3 garlic cloves, minced
- 3/4 cup panko bread crumbs
- 2 tablespoons butter
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat oven to 350°F (177°C).
- Prepare Lobster: Shell, clean, and coarsely chop lobster meat. Set aside.
- Grate Cheese: Grate all cheeses.
- Make Cheese Sauce: Combine heavy cream and cream cheese in a double boiler over simmering water. Gradually add shredded cheeses, whisking until melted and smooth.
- Cook Pasta: Boil pasta in salted water until al dente. Drain and set aside.
- Sauté Lobster: Heat olive oil and butter in a skillet over medium-high heat. Add shallot and garlic. Cook until softened. Add lobster meat and sauté until opaque (1-2 minutes). Add ¼ cup white wine and sauté for another 1-2 minutes. Remove from heat.
- Adjust Sauce Consistency: If the cheese sauce is too thick, thin with white wine, ¼ cup at a time, whisking until smooth.
- Assemble Mac and Cheese: In a baking dish, layer pasta, lobster mixture, and cheese sauce.
- Top with Panko: Melt butter in a pan, and toss the panko breadcrumbs until golden brown. Sprinkle the panko on top of the mac and cheese.
- Bake: Bake for 30 minutes, or until golden brown and bubbly.
- Serve: Let cool slightly before serving.
Notes
- Use fresh lobster for the best flavor.
- Adjust the amount of white wine to your taste.
- Use a high-quality Gruyère and Parmigiano-Reggiano cheese.
- For a spicier mac and cheese, add a pinch of cayenne pepper or red pepper flakes to the cheese sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 5g
- Sodium: 800mg
- Fat: 50g
- Saturated Fat: 30g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 200mg
