Garlic Butter Lobster Mac and Cheese (Printable)

Creamy pasta with succulent lobster in a rich garlic butter sauce, topped with a golden cheesy crust.

# Ingredient List:

→ Seafood

01 - 2 lobster tails (about 8 oz each), shells removed, meat chopped

→ Pasta

02 - 12 oz elbow macaroni or cavatappi

→ Garlic Butter

03 - 4 tbsp unsalted butter
04 - 4 cloves garlic, minced

→ Cheese Sauce

05 - 3 tbsp all-purpose flour
06 - 3 cups whole milk
07 - 1 cup shredded Gruyère cheese
08 - 1 cup shredded sharp cheddar cheese
09 - ½ cup grated Parmesan cheese
10 - ½ tsp salt
11 - ¼ tsp freshly ground black pepper
12 - ¼ tsp smoked paprika

→ Topping

13 - ½ cup panko breadcrumbs
14 - 2 tbsp unsalted butter, melted
15 - ¼ cup grated Parmesan cheese
16 - 2 tbsp fresh parsley, chopped

# Steps:

01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Cook pasta until just al dente, about 1 minute less than package directions. Drain and set aside.
03 - In a large skillet, melt 4 tbsp butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Add lobster meat and cook for 2–3 minutes until just opaque. Remove lobster with a slotted spoon and set aside.
04 - In the same skillet, sprinkle in flour and whisk for 1 minute to form a roux. Gradually whisk in milk, stirring constantly to avoid lumps. Cook until thickened, about 4–5 minutes.
05 - Reduce heat to low. Add Gruyère, cheddar, and Parmesan cheeses, stirring until melted and smooth. Season with salt, pepper, and smoked paprika.
06 - Stir in cooked pasta and lobster meat, mixing gently to combine. Pour mixture into prepared baking dish.
07 - In a small bowl, combine panko, melted butter, and Parmesan. Sprinkle evenly over the pasta mixture.
08 - Bake for 15–18 minutes, or until topping is golden and sauce is bubbling around the edges.
09 - Let rest for 5 minutes before serving to allow the sauce to set. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • The three cheese blend creates this incredibly velvety sauce that still lets the sweet lobster shine through
  • That golden panko crust adds the perfect crunch against all the creamy richness
  • It looks impressively fancy but comes together in under an hour, perfect for when you want to treat yourself without spending all day cooking
02 -
  • Overcooking the lobster makes it rubbery and tough, so pull it from the skillet the moment it turns opaque
  • Grating your own cheese instead of buying pre shredded makes a huge difference because pre shredded cheese has anti caking agents that prevent smooth melting
  • The sauce will look too thin when you first combine everything, but it thickens up perfectly in the oven
03 -
  • Use room temperature milk instead of cold to help the sauce come together smoothly without lumps
  • If the sauce seems too thick, add that splash of white wine or a little more milk to reach pouring consistency
  • Undercook the pasta by a full minute, because it will continue cooking in that hot cheese sauce while it bakes

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