Lobster Mac and Cheese

You don’t need a beach house or an ocean view to bring a little coastal charm to the dinner table. Sometimes all it takes is a bubbling dish of lobster mac and cheese to make an ordinary summer evening feel like a special occasion. No matter how far you are from the shore, it’s rich enough for a celebration, easy enough for a backyard dinner, and exactly the kind of recipe that turns a meal into a moment.

This homemade lobster mac and cheese starts with tender cavatapi noodles coated in an ultra-creamy cheese sauce made from a blend of sharp cheddar, nutty Gruyère, and buttery Havarti. Chunks of fresh boiled lobster tails are blended throughout, adding sweet, delicate bites that balance the buttery cheese without overpowering it. Every bite is creamy, cheesy, and packed with layers of flavor, giving you a restaurant-quality experience right from your own kitchen. 

Whether you’re hosting a summer patio party, planning a seafood-inspired dinner, or simply looking for an elevated comfort food recipe, this lobster mac and cheese is the dish that will keep you coming back for seconds or thirds. 

Why You’ll Love This Lobster Mac and Cheese

• It makes an ordinary dish feel like a special occasion! The mixture of cheeses and the addition of the lobster tails turn this recipe from a meal into a moment.
• Pairs perfectly with your favorite grilled entrees. If you’re having a patio party or tasked with the side dish for a dinner party this summer, you can’t go wrong with this lobster Mac and cheese. The cheesy richness of the lobster and buttery noodles make the perfect side dish with burgers, hot dogs, grilled fish, or any other patio party favorites. 
• Tastes indulgent but simple to make! If boiling lobster tails is a bit outside your comfort zone, don’t worry! We’ll walk you through, step by step, because you won’t want to skimp on the most important ingredient. We’re keeping the technique simple and the flavor extra!!

How to Make Lobster Mac and Cheese, Step by Step

Step 1. Boil lobster tails.

Cooking lobster is so easy to do! Start by filling a large pot or Dutch oven with enough water to cover the lobster tails. Turn the heat to medium-high and bring the water to a boil. Once the water is at a rolling boil, drop the lobster tails into the pot. 

Cover the pot with the lid and cook for about 10 minutes. As they cook, they will turn from a grey-brown color to a bright red-pink color. Use a pair of tongs to remove the lobster tails from the boiling water. Place them on a rimmed baking sheet or plate to cool enough to handle. 

Once they are cool enough to handle, remove the meat. See tips below on how to remove the meat from the shell.

Chop the lobster meat into small pieces and set them to the side to add into the Mac and cheese later.

Tip: Remove the meat when the shells are still a bit warm but cool enough to handle. The warm meat will be easier to remove from the shell.

Step 2. Cook pasta noodles.

Next, boil a large pot of water to cook the noodles. Add a generous amount of salt to the water to season it. It should taste almost like ocean water. The salt will add flavor to the pasta and give it a chewy, al dente texture. 

Once the water reaches a rolling boil, cook the pasta according to the package instructions and drain the water from the pasta. Add the noodles back to the pot and toss them in a tablespoon of butter or olive oil so that the noodles don’t clump together.

Step 3. Make cheese sauce. 

In a skillet over medium heat, start making the cheese sauce. First step is to make the roux – a mixture of equal parts butter and flour that acts as a thickening agent for the sauce. Melt the butter until it’s bubbling and whisk in flour until it thickens. 

Add in seasonings, dijon mustard and whisk to combine before adding in milk and heavy cream. The sauce will start to look creamy at this point. 

Continue to stir until it comes together. Add in half of the shredded cheese mixture. For this lobster Mac and cheese, we’re using a mixture of havarti, cheddar and gruyere add a nutty, buttery taste to the Mac and cheese that is delicious with the lobster.

Step 4. Mix noodles, cheese sauce, and lobster together. Bake until bubbly and browned. 

Lastly, mix the noodles, cheese sauce and lobster together in the large pot. Pour the Mac and cheese mixture into a buttered baking dish and spread in an even layer. 

Top the cheesy noodles with a thick layer of cheese and bake in the preheated oven for 35-45 minutes until the cheese is bubbly and golden brown. Sprinkle some chopped chives on top for a garnish and serve hot!

Tips for Making Lobster Mac and Cheese

• Generously salt water for pasta. We recommend adding 1-2 tablespoons of salt to the pot. The salt will add flavor to the noodles and give the pasta a perfectly chewy texture.
• Don’t overcook the lobster. The lobster will continue to cook slightly when the mac and cheese bakes in the oven. Boil the tails just until they’re opaque and bright red to keep the meat tender and juicy.
• Shred your own cheese. Freshly shredded cheddar, Gruyère, and Havarti melt more smoothly and have a brighter flavor than pre-shredded cheese, resulting in a flavorful, ultra-creamy cheese sauce.
• Let the mac and cheese rest before serving. Allow the casserole to sit for 5–10 minutes after baking. This allows the cheese sauce to thicken, making it easier to serve.

The easiest way to remove meat from lobster tails

While the shells are still warm, follow these steps to remove the meat from the shells.

1. Use sharp culinary scissors to cut on each side of the soft underside of the tail. 
2. Once both sides are cut, pull up on the shell to reveal the meat. 
3. Use a fork or your finger to get under the meat to pull the meat out of the shell. 
4. Devein the meat. There is a grey vein that runs along the center of the meat. Pull that out before chopping the meat.

How to store leftover lobster mac and cheese 

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or microwave until warm. If you want to restore some creaminess in the sauce, stir in a splash of milk before reheating.

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