Lobster mac n’ cheese is one of New England’s most famous comfort foods. This lobster, cheese, and pasta combination has grown in popularity almost as much as the beloved lobster sandwich commonly known as the lobster roll. You’ll find lobster mac at various establishments, from roadside seafood stands to steakhouses to French bistros. It can be a hearty main course or a decadent side dish. How to make lobster mac and cheese at home is a matter of personal preference, so feel free to experiment with your favorite pasta and cheeses, but remember… never, never skimp on the lobster!
Making it gluten-free? Easy. Swap the cavatappi for your favorite gluten-free pasta, and trade the all-purpose flour for sweet white rice flour, which thickens the sauce just as smoothly without any grit. If you are baking it, use gluten-free panko so the crust still comes out crisp and golden. The lobster, cheese, and dairy are already gluten-free, so that is the whole list. For the full write-up, see our gluten-free lobster mac and cheese recipe.
To make your own signature lobster mac and cheese recipe, we’ll present a few options, starting with lobster meat, pasta type, cheese kinds, and cooking methods.
Lobster Mac N’ Cheese Cooking Methods
Two basic cooking methods for lobster mac and cheese are stovetop and oven-baked. The baked version uses a breadcrumb topping to create a crunchy, golden crust. Macaroni and cheese can be assembled a day ahead of time and baked before serving.
The Best Lobster Meat for Lobster Mac N’ Cheese
The key to any good lobster mac and cheese recipe is to start with great lobster meat and plenty of it! Remember our rule: never skimp on the lobster! Who does not like big chunks of fresh lobster in a bowl of pasta and cheese? For super tender lobster meat, you’ll want to parboil or blanch your lobsters. It’s simple: just follow the directions for boiling live lobster and cook for only about 2-3 minutes. If you are baking your mac and cheese, the lobster will continue to cook and infuse the dish with wonderful flavors. Just make sure you do not overcook your lobster, as it will turn rubbery and tough. It’s easiest to remove the meat while the lobsters are still warm (not hot).
If you do not have access to fresh live lobsters, a convenient alternative is to buy cooked frozen lobster meat. Colorado-based grill master Adam McKenzie, a.k.a. ThisJewCanQue, shows off his recipe for lobster mac n’ cheese using our super fresh claw, knuckle, and claw lobster meat.
- RELATED: Tasty Lobster Pasta Recipe
What’s the Best Pasta for Lobster Macaroni and Cheese?
Good lobster deserves good pasta. Choose a pasta with some texture and grooves to hold the cheese sauce. Skinny or thin pasta, like fettuccine or linguine, will not hold the cheese sauce. Below is our list of favorite pastas with fun shapes and crevices to make your lobster macaroni and cheese not only appetizing but fun to eat!
Pro-Tip: Aim to undercook your pasta by 2-3 minutes before tossing with the cheese sauce. You never want to end up with mushy pasta that falls apart. Here are some suggestions for what kind of pasta to use in your lobster mac n’ cheese dish.
Pasta Glossary for Lobster Mac N’ Cheese
Cavatappi: The name translates from Italian to “corkscrew”which the pasta resembles. It is short with ridged sides to hold a cheesy sauce.
Elbow Macaroni: This namesake pasta, bent like an elbow, is used to make a classic mac n’ cheese dish.
Gemelli: The name means “twins” in Italian. This short pasta is made of two strands twisted into a spiral or corkscrew shape.
Penne: A medium-sized, ridged, cylinder-shaped pasta made with egg, with the ends cut at an angle.
Farfalle: Also known as bow-tie pasta. It is a good choice since bows hold the cheese well.
Orecchiette: Not the best-known pasta. Translates as “little ears” and resembles a little flying saucer. The little bowl shapes hold the cheese and sauce nicely.
Rigatoni: About the size of Penne pasta, but is tightly spiraled in shape.
Rottini: Larger and wider than Penne pasta, plus the ends are not cut at a diagonal.
What Cheese is Best for Mac and Cheese?
According to Cheese.com, there are 1831 varieties of cheese! It can sure be a bit overwhelming to pick the best cheese for your lobster mac and cheese. What cheese combination goes best with lobster mac and cheese is the million-dollar question! Since lobster has a sweet, briny taste, you don’t want to overpower it with a super-strong cheese. If you want a little bite, mix just a 1/4 amount of a strong cheese with milder cheeses to cut down on its intense flavor. There’s also nothing wrong with going with one cheese. Keep it simple. Remember your making a pasta dish with the “Maine” ingredient– Lobster! Below are different kinds of cheese options. Keep in mind they are all just suggestions.
Pro-Tip: Buy cheese in blocks and shred it yourself. The pre-shredded cheese, although convenient, can be a mix of fillers and artificial junk. Yuck. Block cheese is better and melts better than any processed, bagged cheese.
Cheese Glossary for Lobster Mac and Cheese
Asiago: An Italian cheese from the Veneto region that has a semi-soft, mild flavor. It is similar to Parmesan, but has a softer, nuttier flavor. Aged Asiago cheese has a sharper flavor.
Brie: A soft, mild, creamy cow’s milk cheese.
Cheddar: A cow’s milk cheese with a buttery and sharp flavor. It can be white to yellow.
Colby: This is a mild cheese similar to cheddar but a little softer.
Comté (or Gruyère de Comté): An unpasteurized cheese with a nutty flavor.
Fontina: A semi-soft cheese.
Gouda: This cheese can be young or aged. Young Gouda is mild and creamy, but aged Gouda can be nutty with a sweet finish.
Gruyère: A favorite for lobster mac ‘n cheese! This is an aged semi-hard cow’s-milk cheese. The flavor depends on age, but it is generally salty-sweet.
Havarti: A cream colored cheese with sweet notes.
Manchego: This is an aged Spanish cheese with a taste similar to Monterey Jack.
Mascarpone: Hailing from Italy’s Lombardy region, this is a super buttery cream cheese made from pasteurized cow’s milk.
Mozzarella: A mild cheese that tastes of fresh milk.
Muenster: A very mild semi-soft cow’s milk cheese.
Parmesan-Reggiano: Pale yellow in color and best used grated. It has a salty, savory taste.
Swiss: A mild, sweet, nut-like cheese with a pale yellow color and holes.
Tools Needed:
Pasta pot, Tongs, Chef’s knife, Cutting board, Colander, Measuring cup, Whisk, Fine Strainer, Saucepan, Box grater.
Maine’s Best Lobster Mac and Cheese
Ingredients
Method
- Bring salted water to a boil. Cook pasta 2-3 minutes less than what the directions state (before al dente). Use tongs to agitate the pasta a couple of times to prevent sticking.
- Pour pasta into a colander and shock with cold water until cool. Drain and set aside.
- Bring milk, bay leaf, and garlic to a gentle simmer. Remove from pan and allow flavors to infuse for 15 minutes.
- Melt butter in a saucepan and add shallots. Sauté until the shallots are translucent and the sauce has thickened.
- Incorporate flour with a whisk. Cook at low temperature until the flour is golden brown.
- Add brandy. Slowly whisk milk into flour mixture until fully incorporated.
- Cook for 10-15 minutes on low heat, whisking often, until the sauce has thickened.
- Add cayenne and black pepper (Note: wait until the end to add salt; lobster adds a lot of flavor).
- Add lobster and cook in sauce until lobster is close to the desired texture.
- Finally, add cheese and then add the cooked pasta and stir to combine.
Nutrition
Notes
Baked Option
- Preheat oven to 375°F
- Butter an oven-safe baking dish or coat with nonstick cooking spray.
- Pour mac n’ cheese into the dish and top with your favorite crumb topping. (At this time, you can cover your dish and refrigerate for 1-2 days and bake later.)
- Add your mac n’ cheese to a buttered baking dish. Bake uncovered at 375 for about 20 minutes or until bubbly and the top is toasted.
- Cool for 10 minutes before digging in!
Optional Crust Toppings:
- Crushed croutons, or make your own from leftover bread.
- Panko crumbs for a crunchy topping.
- Italian breadcrumbs are another option
- Crush Ritz Crackers for an extra-buttery topping.
Option Bacon Lovers:
- Crumble cooked bacon and mix it in with your mac and cheese.