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Creamy Lobster Mac and Cheese Recipe with Crispy Topping Easy and Best

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A rich and creamy lobster mac and cheese with a crispy breadcrumb topping, perfect for special occasions or cozy weeknight dinners. This recipe blends sharp and mild cheeses with tender lobster chunks for a gourmet twist on classic comfort food.

Ingredients

Scale
  • 12 ounces elbow macaroni (340 grams)
  • 1 pound cooked lobster meat, chopped (450 grams)
  • 4 tablespoons unsalted butter (57 grams), divided
  • 1/4 cup all-purpose flour (30 grams)
  • 3 cups whole milk (720 ml), warmed
  • 1/2 cup heavy cream (120 ml)
  • 2 cups sharp white cheddar cheese, shredded (200 grams)
  • 1 cup Gruyère cheese, shredded (100 grams)
  • 1/2 cup Parmesan cheese, grated (50 grams)
  • 1/4 cup dry white wine (60 ml), optional
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup panko breadcrumbs (100 grams)
  • 2 tablespoons unsalted butter (28 grams), melted
  • 1 tablespoon fresh parsley, finely chopped (optional)
  • 2 tablespoons grated Parmesan cheese (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of elbow macaroni and cook until just al dente, about 7 minutes. Drain and rinse under cold water to stop cooking. Set aside.
  2. If using cooked lobster tails or claws, chop into bite-sized pieces. Set aside.
  3. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 1/4 cup of flour and cook, whisking constantly, for 2 minutes until pale golden and bubbling but not browned.
  4. Slowly pour in 3 cups warmed whole milk and 1/2 cup heavy cream while whisking continuously. Bring to a gentle simmer and cook until thickened, about 5-7 minutes.
  5. Remove the sauce from heat. Stir in 2 cups shredded sharp white cheddar, 1 cup shredded Gruyère, and 1/2 cup grated Parmesan. Add 1/4 cup dry white wine (optional), 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and freshly ground black pepper to taste. Stir until cheeses melt completely.
  6. In a large mixing bowl, gently fold the cooked pasta and lobster meat into the cheese sauce. Taste and adjust seasoning if needed.
  7. In a small bowl, mix 1 cup panko breadcrumbs with 2 tablespoons melted butter, 1 tablespoon chopped parsley, and 2 tablespoons Parmesan cheese (if using). Toss until evenly coated.
  8. Preheat oven to 350°F (175°C). Pour the mac and cheese mixture into a greased 9×13 inch baking dish. Evenly sprinkle the breadcrumb topping over the surface.
  9. Bake uncovered for 25-30 minutes or until the topping is golden brown and crispy, and the cheese sauce is bubbly around the edges.
  10. Let the dish rest for 5 minutes before serving.

Notes

Do not overcook the pasta; al dente is best as it will finish cooking in the sauce. Use freshly shredded cheese for better meltiness. Warm milk and cream before adding to the roux to avoid lumps. Fold lobster gently to keep chunks intact. Toast breadcrumbs with melted butter for a crispy topping. Rest the dish 5 minutes before serving to thicken the sauce. For dairy-free, substitute milk and cream with coconut milk and use vegan cheese. For gluten-free, use gluten-free flour, pasta, and breadcrumbs.

Nutrition

Keywords: lobster mac and cheese, creamy mac and cheese, lobster recipe, comfort food, cheesy pasta, crispy breadcrumb topping, easy dinner, seafood mac and cheese

Find it online: https://lunafeast.com/creamy-lobster-mac-and-cheese-recipe-with-crispy-topping-easy-and-best/