Garlic Butter Lobster Mac and Cheese (Printable)

Creamy pasta with tender lobster in garlic butter sauce, topped with crispy Parmesan breadcrumbs for an irresistible golden crust.

# What You'll Need:

→ 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 (optional)

# How-To 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. 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.
08 - Bake for 15-18 minutes, or until topping is golden and sauce is bubbling.
09 - Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • The way the garlicky lobster infuses every bite of pasta is absolutely restaurant worthy
  • That crispy Parmesan panko topping creates the most incredible texture contrast
  • Its the kind of dish that makes dinner feel like a special occasion without actually being difficult
02 -
  • Do not skip the step of cooking pasta one minute less than directed, it will turn mushy in the oven if you cook it fully now
  • Whisk the flour constantly when making the roux, even a few seconds of not stirring can create lumps that are impossible to fix later
  • Room temperature milk blends into the roux more smoothly than cold milk straight from the fridge
03 -
  • Pat your lobster meat dry before adding it to the skillet, excess water can make the garlic butter splatter
  • Grate your own cheese from blocks instead of buying pre shredded, the anti caking coating prevents proper melting
  • If the sauce seems too thick after adding cheese, thin it with a splash of pasta water before combining with the macaroni

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