Lobster Ma & Cheese is rich and decadent as Mac and Cheese except there are tender bits of buttery lobster mixed in. This recipe is the perfect combination of cheesy, creamy, and gooey goodness. When I decided to create this recipe I instantly thought about the delicious creamy lobster sauce from my Shrimp and Grits recipe (side note, if you haven’t tried it its definitely a must try 😉 ). This Lobster Mac and Cheese essentially is a combination of my Shrimp and Grits recipe with my Mac and Cheese recipe. I started this recipe by broiling 1 pound of lobster tails. I simply seasoned the lobster with Old Bay and butter. If you don’t want to buy lobster tails, you can for sure buy lobster meat. If you buy the lobster meat, it will be cooked already so it will save you the step of broiling the lobster. However if you are broiling the lobster tails, it’s important to watch them so they don’t over cook. The last thing you want is dry tough lobster. Once the lobster tails are finished cooking allow them to cool to room temperature, so you can chop it. While the lobster is in the broiler grate and dice the cheddar cheese. It’s very important to grate the cheese by hand instead of using shredded cheese from a bag, it is not the same, Trust Me!! Shredded cheese that comes in a bag is actually coated in an anti-caking agent so the cheese won’t stick together in the bag, which is the reason why it won’t melt that great in a sauce.
Next I created a cheese sauce. While you’re making your cheese sauce, boil your pasta. The creamy cheese sauce is made with milk, shredded cheddar cheese, and lobster base. I start the cheese sauce with butter and flour, to create a roux. (Read more about what a roux is from The Best Mac and Cheese post. Add Old Bay seasoning and lobster base to your roux. Once the roux has cooked, you will add your milk. Continue to mix the milk mixture until smooth, add shredded cheese, and whisk until the cheese has melted completely.
When the macaroni is cooked, I drain the macaroni and dump it into a big bowl. I mix in the lobster cheese sauce, and season to taste with salt, pepper, granulated garlic, and granulated onion. Next, I mix in the chopped lobster, and the diced cheddar cheese. I pour the mac and cheese into a baking pan and bake on 350 degrees for about 30 – 35 minutes. When I take the mac and cheese out of the oven, I like to add another handful or two of shredded cheese on top, and put the pan back in the oven just long enough for the cheese to melt.
Lobster Mac and Cheese
- 1 lb elbow macaroni
- 1 cup milk
- 3 tbsp butter
- 3 tbsp flour
- 3 tbsp Better Than Bullion Lobster Base
- 1/2 tbsp Old Bay
- 25 oz white cheddar cheese divided shred 12 oz, and dice the other 12
- 1 lb lobster meat cooked
- Preheat oven to 350°. 2.Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 8 to 10 minutes. 3.Meanwhile melt butter in a large skillet, whisk in flour until smooth.4.Gradually whisk in warm milk, old bay, and lobster base. Cook, whisking constantly, 5
minutes or until thickened.5.Whisk in the shredded cheese. 6.Place cooked macaroni in a large bowl, mix in cheese sauce, season with granulated onion, granulated garlic. 7.Mix in lobster meat and cubed cheese. 8.Spoon pasta mixture into a lightly greased 9×12 inch baking dish. 9. Bake for 30 minutes