This Lobster Mac and Cheese is the best lobster mac EVER. It’s insanely creamy, flavorful, filled with four different cheeses, chunks of fresh lobster, and it’s topped with the crunchiest panko breadcrumb topping. It has a secret ingredient that creates magic with any seafood dish it’s added to – dry sherry. It really makes this dish! I could go on and on abut this lobster mac forever, but it’s truly the best!
I really have no words for this lobster mac other than the fact that it’s absolutely phenomenal. So insanely comforting and flavorful. I’m not one to make super creamy rich dishes, but in the name of lobster mac, it’s SO worth it. I tend to eat healthy and lots of vegetables 90% of the time, but, every so often I crave real-deal homemade mac and cheese, and this was the perfect answer to that craving. I got the inspiration for this dish from a lobster dip that my mom makes with dry sherry. Dry sherry seriously MAKES this dish. If you haven’t had them together, all I can say is that seafood and dry sherry are seriously a match made in heaven.
In case you needed any convincing to make this pot of deliciousness…
There’s four different cheeses, butter, breadcrumbs, the most perfect al dente pasta, and four whole lobster tails in this. I mean, you can’t really get much richer than that. It’s SUCH a treat.
One of my qualms with the lobster mac and cheeses you get at restaurants, is that they’re often not filled with enough lobster. Hardly any, actually. This one is filllled with lobster meat. Not the cheapest mac and cheese to make, but definitely worth it. Have I said that yet?
Maybe for a nice V-day dinner?!
Look how cheesy it is!! I can’t even handle it.
We’ve got a mixture of white cheddar, gruyere, dubliner, and mascarpone, and I have to say it’s my favorite combination of cheeses for mac and cheese. Like ever.
Especially with the crispy panko topping, you get a little crunch and it’s incredible. Cheesy baked mac and cheese with a crusty top. Can you even???
One thing you must know: don’t be intimidated by cooking lobster tails. You literally just boil a pot of water, throw them in, and boil them for several minutes until they turn red and curl up like they are in this photo! I find that the easiest way to remove the meat is to cut down the belly with kitchen shears and then just pull it out!
I could literally cry at the sight of this casserole dish of goodness. I swear I’m not being dramatic. It’s THAT good.
My favorite way to serve this is with a sprinkle of chives, and a nice glass of red. If you’re a white wine person, it could probably pair even better with this, but I’m a red lover!
Literally THE coziest.
The crunchy breadcrumbs really make this. And the sherry. And the 4 cheeses. And well, the list goes on. Just make it and you will see!
Lobster Mac and Cheese
This Lobster Mac and Cheese is the best lobster mac EVER. It's insanely creamy, flavorful, filled with four different cheeses, chunks of fresh lobster, and it's topped with the crunchiest panko breadcrumb topping. It has a secret ingredient that creates magic with any seafood dish it's added to - dry sherry. It really makes this dish! I could go on and on abut this lobster mac forever, but it's truly the best!
- 4 (6 oz. each) lobster tails
- 1 pound cavatappi or elbow pasta
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1 medium shallot, finely chopped
- 3 cloves garlic, finely chopped
- 1/3 cup all purpose flour
- 2 1/2 cups whole milk
- 1/4 cup dry sherry
- juice of 1 lemon
- 1 teaspoon stone ground dijon mustard
- 1 tsp. sea salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon pepper
- 2 1/2 cups freshly grated white cheddar cheese
- 2 cups freshly grated gruyere cheese
- 1 1/4 cups freshly grated dubliner cheese
- 2 tablespoons mascarpone cheese
- 3/4 cup panko breadcrumbs
- chopped fresh chives for garnish
Preheat oven to 375℉. Butter a 9×13 baking dish, or two 9×9’s.
For the lobster tails, bring a large pot of water to a boil. Once it has reached a rolling boil, drop in lobster tails, and cook for 5-7 minutes, or until they turn red and curl up into almost a ball. Let cool. Using kitchen shears or scissors, carefully cut down the belly of the lobster tail to remove the meat and chop into chunks.
Boil another large pot of water to boil for the pasta, season with a couple big pinches of salt, and cook until pasta is just shy of al dente. (It will cook more in the oven).
Heat a large pot over medium heat and add the butter and olive oil. Add the onion, shallot, and garlic and sauté for 5-7 minutes, stirring frequently, until slightly golden and caramelized. Add flour and cook for additional 1-2 minutes, stirring so that the flour does not burn.
Slowly whisk in the milk, and reduce heat slightly. Bring to a simmer and continue to whisk until sauce thickens, about 5 minutes. Add the sherry, lemon juice, dijon, cayenne, salt, and pepper, and cook for an additional 2-3 minutes to let alcohol cook off. Reduce heat to low, and add in cheeses gradually, stirring to combine after each addition. Once combined, add lobster meat to cheese sauce. Taste to season with additional salt and pepper or cayenne if desired.
Combine cheese sauce mixture and pasta, stirring to combine. Put into prepared baking dish and top with panko breadcrumbs and a drizzle of olive oil, and additional salt and pepper and a dash of cayenne if desired. Bake for 30-35 minutes or until top has developed a beautiful golden crust. Let cool for a few minutes before serving, and top with chopped chives for garnish!
This post was originally published on 2/5/14, but was updated with new photos and text on 1/25/19!