Lobster Mac and Cheese
Baked macaroni in a sharp cheese sauce folded with chunks of lobster meat and topped with buttered breadcrumbs.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 560 kcal
Equipment
- •large pot
- •baking dish
- •saucepan
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 32 g
- carbs
- 42 g
- protein
- 28 g
- calories
- 560
Instructions
- 1
Preheat the oven to 190C (375F) and butter a baking dish.
- 2
Cook the macaroni in salted boiling water until just al dente, then drain.
- 3
Melt the butter in a saucepan, whisk in the flour, and cook 1 minute.
- 4
Gradually whisk in the milk to make a smooth sauce, then simmer until thickened.
- 5
Remove from heat and stir in the cheeses until melted, then season with salt and pepper.
- 6
Fold the cooked macaroni and lobster meat into the cheese sauce and pour into the baking dish.
- 7
Top with breadcrumbs and bake 20-25 minutes until bubbling and golden on top.
Chef's tips
Fold most of the lobster in and save a few visible chunks for the top so every serving looks generous.
Ingredient substitutions
- gruyere → all cheddar if that's what's on hand
Storage
Keeps 2 days covered in the fridge.
Reheating
Reheat covered in a 160C oven until warmed through, about 15-20 minutes.
Common mistakes to avoid
- •Overcooking the macaroni before baking, leading to mush
- •Adding lobster too early and overcooking it in the oven
Serving suggestions
Cooked Lobster Mac and Cheese?
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