Best Lobster Mac and Cheese Recipe
This recipe for lobster mac and cheese is truly is the best you'll ever have! It's one of my most requested recipes and I'm finally sharing all of my expert chef tips so you can make it exactly the same way at home. It's an over-the-top delicious recipe that gets rave reviews every time!
I've been making lobster macaroni and cheese for holidays and special occasions for years, and I can't believe it's taken me this long to publish the recipe.
People absolutely lose their minds over this and have been bugging me for the recipe for years, so I finally tested it and wrote it down!
Over the years, I've perfected this recipe and have so many tips and tricks to share! I'm known for this dish among family and friends, and with my help, you can become known for it too!
The best part is you can prep the whole thing a day ahead. Keep it chilled, then bake it right before serving so the lobster stays juicy, the pasta stays al dente and the top gets that crunchy buttery crust.
If you're looking for a holiday dish that will absolutely steal the show, this is it. You're going to LOVE it!
What is Lobster Mac and Cheese
Lobster mac and cheese is a rich, creamy baked pasta dish packed with big chunks of lobster, so it feels fancy even though it's still mac and cheese at heart.
My version is loaded with big meaty pieces of lobster, al dente pasta and a rich creamy cheese sauce, then finished with a buttery Ritz cracker topping that bakes up crisp and golden.
I took my skillet mac and cheese recipe and riffed a little bit to make it even more indulgent. I added mascarpone cheese and a shot of sherry to richen the sauce and give it that classic lobster bisque flavor.
What makes Lobster Mac n Cheese so good?
Lobster Mac and Cheese is so good because it combines the comfort of macaroni and cheese with the luxuriousness of lobster.
The cheese sauce is velvety, the pasta stays perfectly al dente, it has big chunks of fresh sweet lobster meat studded throughout and gets finished with a buttery crisp Ritz cracker topping. What's not to love?
Want more great lobster recipes? Try this creamy Lobster Bisque, these classic Lobster Rolls or this comforting Lobster Chowder with Bacon and Corn.
Why You'll Love This Mac and Cheese Recipe
- Can be made with more or less lobster depending on availability and budget.
- The lobster stays tender while the pasta keeps its al dente bite.
- The Ritz cracker topping adds the best buttery flavor and crunchy finish.
- Can be made in advance for easy entertaining!
Ingredients for Lobster Mac and Cheese
Lobster meat - You can use meat from a whole lobster, lobster tails or pre-cooked and shelled lobster meat. I used frozen Maine lobster knuckle and claw meat. To get 1 lb of lobster meat, you will need about 5 or 6 4-5 oz tails or 4 whole 1¼ lb live lobsters. Don't get too hung up on getting the exact amount of lobster meat. If you have a little more or less lobster, it will be delicious regardless.
All purpose flour - This is used to thicken the cheese sauce.
Milk - Whole milk, no substitutions. This is meant to be rich and indulgent, so please do not use lower fat or non dairy milks.
Crushed Ritz crackers - The buttery, spiced Ritz cracker topping is essential, so don't skip it. I used to use panko breadcrumbs but started using Ritz crackers after trying them in another recipe. If you prefer a breadcrumb topping, you can use that instead, but the Ritz topping is just so good.
Sherry - The sherry is an important component to enhance the lobster flavor. If you really need to skip it, add 1 teaspoon of sherry vinegar plus ½ teaspoon honey instead.
Spices - A little bit of nutmeg brings out the creamy notes, while a dash of cayenne adds a gentle background warmth. Garlic powder, onion powder and paprika give the Ritz topping lots of flavor.
Short pasta - Cavatappi, shells or elbow macaroni all work well. For more guidance, check out this helpful Italian dried pasta guide.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. Adjust as needed.
Best Cheese for Lobster Mac and Cheese
Use a mix of real Gruyere cheese, a very sharp aged cheddar and real Italian mascarpone for best results. The balance of cheeses is important here. I don't recommend making substitutions or it will change the final flavor. I prefer white cheddar, but you can also use yellow or a mix of cheddar cheeses.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large pot
- Large frying pan
- 2 quart casserole dish
- Small bowl
- Whisk
- Mixing spoon
- Chef's knife
- Cutting board
How to make Lobster Mac and Cheese
Make the Mac and Cheese
- Bring a large pot of salted water up to a boil and preheat the oven to 375°. Butter the inside of a 2 quart baking dish.
- Melt 4 tablespoons of butter in a large pot over medium heat.
- Whisk in the flour until absorbed, but don't let it take on any color.
- Slowly whisk in the milk, then continue whisking until the sauce comes to a boil and thickens, about 8 minutes. Season with salt, nutmeg, black pepper, and cayenne pepper, then whisk to combine.
Pro Tip: If the sauce coats the back of a spoon and holds a clear line when you run your finger through it, it has thickened enough. This is called "nappe."
- When the water is at a rapid boil, add the pasta, stir, then cook 2-3 minutes less than al dente according to package directions.
- Set aside 1 cup of grated cheeses, then stir the remaining cheddar and Gruyere into the sauce until melted.
- Remove from the heat, then stir in the mascarpone and sherry until combined.
Make the Topping
- Add the crushed Ritz to a bowl with the melted butter, onion powder, garlic powder and paprika, then mix to coat.
Assemble and Bake
- Drain the pasta, then rinse quickly under cold water to stop the cooking and drain very well to remove excess water. Transfer it right to the cheese sauce along with the lobster meat.
- Mix until thoroughly combined, then transfer to the buttered baking dish.
- Top with the reserved cup of grated cheese, then cover and bake for 20 minutes.
- Remove the foil, spread the Ritz cracker mixture on top, then bake for another 10 minutes or until golden brown on top and bubbling around the sides.
- Let cool for about 10 minutes, then serve immediately.
To Make in Advance
- Remove the foil, add the Ritz cracker topping and bake for an additional 10 minutes or until hot in the center, bubbling around the edges and golden and crisp on top.
- Cool down the pasta and sauce completely before mixing with the chilled lobster. Do not make the topping yet. Cover and refrigerate for up to 48 hours in advance.
- When ready to bake, remove the Mac and Cheese from the refrigerator to come to room temp and preheat the oven to 375°F.
- Cover with foil and bake for 30 minutes. Make the topping while it bakes.
Tips for Success
- Use only the highest quality cheeses and grate them by hand. Pre-grated cheeses will not work as well.
- To substitute the sherry, use 1 tablespoon of sherry vinegar mixed with ½ teaspoon of honey.
- Make sure your pasta is undercooked, then cool it down before mixing so it finishes perfectly in the oven.
- Keep your lobster cold before adding to prevent it from overcooking.
- Don't over-bake or the lobster will get tough and the pasta will get mushy.
- Adjust the amount of lobster to suit your needs. It's delicious if you use a little more or less.
What to Serve With Lobster Mac and Cheese
Serve this rich pasta with bread or homemade focaccia on the side and add something green like this simple Spinach with Butter and Parmesan.
A crisp salad also balances the creamy lobster mac. Try this fresh Arugula Salad with pine nuts, or simple mixed greens dressed with my bright Balsamic Vinaigrette and topped with crunchy Homemade Croutons.
How to Store Lobster Mac and Cheese
Let it cool, then store leftovers in an airtight container in the refrigerator for up to 3 days. The lobster stays tender and the sauce keeps its creamy texture when stored properly.
How to Reheat Lobster Mac and Cheese
Bake it at 300° until hot to maintain the crispy coating. Avoid high heat so the lobster doesn't overcook. Leftover lobster mac reheats nicely in the oven if kept covered.
Best Lobster Mac and Cheese Recipe FAQs
Yes, to ensure the lobster pieces are cooked through they should be cooked before adding them to the pasta and creamy sauce. For best results, make sure your lobster is not overcooked, or undercook it slightly so it's perfect once baked.
Yes, lobster tails are an easy way to get plenty of tender and buttery lobster pieces without breaking down whole lobsters.
I do not recommend it, the original recipe calls for both sharp cheddar and gruyère cheeses for structure and flavor, and the mascarpone makes the sauce extra silky. Avoid major substitutions or the rich cheese sauce may change.
Yes. Substitute 1 tablespoon of sherry vinegar with ½ teaspoon honey to mimic the sweetness and depth.
Freezing isn't recommended since the cheese mixture and lobster meat can become grainy after thawing. This is the ultimate comfort food and I recommend serving it right away for a special occasion!
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Best Lobster Mac and Cheese Recipe
Ingredients
For the Mac and Cheese
- 4 tablespoons butter plus more for greasing the baking dish
- ⅓ cup flour
- 3 cups whole milk
- 1 ¼ teaspoons salt
- ⅛ teaspoon nutmeg freshly grated
- ⅛ teaspoon black pepper freshly ground
- ⅛ teaspoon cayenne pepper
- 8 oz aged sharp cheddar cheese grated
- 6 oz gruyere cheese grated
- 8 ounces mascarpone cheese
- 1 tablespoon dry sherry
- ½ pound cavatappi shells, elbow macaroni or any other short pasta shape
- 1 lb cooked lobster meat
For the Topping
- 1 ½ cups crushed Ritz Crackers 1 sleeve or 30 crackers
- 2 tablespoons salted butter at room temperature
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
Instructions
Make the Mac and Cheese:
- Bring a large pot of salted water up to a boil and preheat the oven to 375°. Butter the inside of a 2 quart baking dish.
- Melt 4 tablespoons of butter in a large pot over medium heat.
- Whisk in the flour until absorbed, but don't let it take on any color.
- Slowly whisk in the milk, then continue whisking until the sauce comes to a boil and thickens, about 8 minutes. Season with salt, nutmeg, black pepper and cayenne pepper and whisk to combine.
- When the water is at a rapid boil, add the pasta, stir, then cook 2-3 minutes less than al dente, according to package directions.
- Set aside 1 cup of grated cheeses, then stir the remaining cheddar and Gruyere into the sauce until melted.
- Remove from the heat, then stir in the mascarpone and sherry and mix until combined.
Make the Topping:
- Add the crushed Ritz to a bowl with the melted butter, onion powder, garlic powder and paprika, then mix to coat.
Assemble and Bake:
- Drain the pasta, then rinse quickly under cold water to stop the cooking and drain very well to remove excess water. Transfer it right to the cheese sauce along with the lobster meat.
- Mix until thoroughly combined, then transfer to the buttered baking dish.
- Top with the reserved cup of grated cheese, then cover and bake for 20 minutes.
- Remove the foil, spread the Ritz cracker mixture on top, then bake for another 10 minutes or until golden brown on top and bubbling around the sides.
- Let cool for about 10 minutes, then serve immediately.
To Make in Advance
- Cool down the pasta and sauce completely before mixing with the chilled lobster. Do not make the topping yet. Cover and refrigerate for up to 48 hours in advance.
- When ready to bake, remove the Mac and cheese from the refrigerator to come to room temp and preheat the oven to 375°F.
- Cover with foil and bake for 30 minutes. Make the topping while it bakes.
- Remove the foil, add the Ritz cracker topping and bake for an additional 10 minutes or until hot in the center, bubbling around the edges and golden and crisp on top.
Notes
- Use only the highest quality cheeses and grate them by hand. Pre-grated cheeses will not work as well.
- To substitute the sherry, use 1 tablespoon of sherry vinegar mixed with ½ teaspoon of honey.
- Make sure your pasta is undercooked, then cool it down before mixing so it finishes perfectly in the oven.
- Keep your lobster cold before adding to prevent it from overcooking.
- Don't over-bake or the lobster will get tough and the pasta will get mushy.
- Adjust the amount of lobster to suit your needs. It's delicious if you use a little more or less.
Nutrition
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