Extra Creamy Lobster Mac and Cheese

Cheesy, creamy, and loaded with pieces of tender lobster, this Mac & Cheese is nothing short of amazing!

Extra creamy lobster mac and cheese is a decadent and indulgent dish that combines the rich flavors of lobster with a creamy cheese sauce and tender pasta. This dish is perfect for special occasions or when you’re looking to treat yourself to something luxurious.

To make extra creamy lobster mac and cheese, start by cooking your pasta according to the package instructions until it’s al dente. Drain the pasta and set it aside.

Next, prepare your lobster. You can use fresh lobster meat that you’ve cooked and chopped yourself, or you can use pre-cooked lobster meat. If using fresh lobster, steam or boil it until it’s cooked through, then remove the meat from the shell and chop it into bite-sized pieces.

In a large saucepan, melt butter over medium heat. Whisk in flour to create a roux, and cook for a few minutes until the mixture is golden brown and fragrant. Gradually whisk in milk and heavy cream, stirring constantly until the sauce is smooth and thickened.

Reduce the heat to low and stir in shredded cheese until it’s melted and the sauce is creamy. Season the sauce with garlic powder, onion powder, salt, and pepper to taste.

Add the cooked pasta and chopped lobster meat to the cheese sauce, stirring until everything is well coated and combined.

Transfer the mixture to a greased baking dish and spread it out evenly. Sprinkle breadcrumbs over the top for added texture and flavor.

Bake the mac and cheese in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the top is golden and bubbly.

Remove the dish from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley or chives if desired.

Extra creamy lobster mac and cheese is a luxurious and satisfying dish that is sure to impress your guests and leave you craving more. Enjoy it as a main course or as a side dish to complement your favorite meal.



8 ounces lobster meat cooked, chopped, about 2 cups *see note

16 ounces dry pasta cavatappi, penne or shells

⅓ cup butter

⅓ cup flour

1 teaspoon onion powder

½ teaspoon dry mustard powder

½ teaspoon salt or to taste

¼ teaspoon Old Bay Seasoning

¼ teaspoon black pepper to taste

2 ¾ cups milk

½ cup light cream

2 cups sharp cheddar shredded

1 ¼ cups Gruyere cheese shredded, or swiss cheese, mozzarella, or havarti

½ cup fresh parmesan cheese shredded


½ cup bread crumbs

2 tablespoons butter melted

2 tablespoons parmesan cheese grated

1 teaspoon parsley chopped


Preheat oven to 400°F. Grease a 9×13 pan.

Combine topping ingredients in a small bowl. Set aside.

Cook pasta al dente according to package directions. Drain and run under cold water and set aside.

While pasta is cooking, melt butter over medium heat in a saucepan. Stir in flour and seasonings and cook 2 minutes.

Combine milk and cream. Add to the flour mixture a little bit at a time whisking in after each addition. The mixture will be very thick at first but will smooth out as you continue adding liquid.

Once all of the liquid is added, bring the mixture to a boil. Reduce heat and simmer 1-2 minutes or until thickened while whisking.

Remove from heat and stir in the cheeses whisking until the sauce is smooth and melted.

Combine the sauce and the pasta. Gently stir in half of the lobster meat and spread into the prepared pan.

Add remaining lobster meat on top and sprinkle with the topping mixture.

Bake 20-25 minutes or until bubbly and topping is browned. Do not overcook.


Leave a Comment