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Perfect Lobster Mac and Cheese with Crispy Golden Crust

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A rich and creamy lobster mac and cheese featuring a velvety béchamel sauce, a blend of sharp and mellow cheeses, and a crispy golden breadcrumb crust. Perfect for special occasions or comforting family meals.

Ingredients

Scale
  • 12 oz elbow macaroni or cavatappi (about 340g)
  • 1 lb cooked lobster meat, chopped (450g)
  • 4 tablespoons unsalted butter, divided (about 56g)
  • 1/4 cup all-purpose flour (30g)
  • 3 cups whole milk (720ml), warmed
  • 2 cups sharp white cheddar, shredded (200g)
  • 1 cup Gruyère, shredded (100g)
  • 1/2 cup Parmesan, grated (50g)
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 cup panko breadcrumbs (100g)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon fresh parsley, chopped (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340g) elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and rinse under cold water to stop cooking. Set aside.
  2. If using raw lobster tails, boil or steam them for about 8-10 minutes until shells turn bright red and meat is opaque. Let cool, then chop into bite-sized pieces. If using pre-cooked lobster meat, simply chop and set aside.
  3. In a medium saucepan, melt 2 tablespoons (28g) butter over medium heat. Add 1/4 cup (30g) all-purpose flour and whisk constantly for 1-2 minutes until it forms a smooth paste and smells slightly nutty.
  4. Gradually pour in 3 cups (720ml) warmed whole milk, whisking constantly to avoid lumps. Continue cooking, stirring frequently, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  5. Stir in 1 teaspoon Dijon mustard, 2 minced garlic cloves, salt, and pepper to taste. Remove from heat and gradually fold in 2 cups (200g) sharp white cheddar, 1 cup (100g) Gruyère, and 1/2 cup (50g) Parmesan until melted and silky smooth.
  6. In a large skillet, melt the remaining 2 tablespoons (28g) butter over medium heat. Add lobster pieces and sauté for 2-3 minutes to warm through and enhance flavor. Remove from heat.
  7. In a large bowl or the pot used for pasta, gently mix the cooked pasta, lobster, and cheese sauce until evenly coated.
  8. In a small bowl, toss 1 cup (100g) panko breadcrumbs with 2 tablespoons melted butter and chopped parsley (optional).
  9. Transfer the mac and cheese mixture into a greased 9×13 inch (23×33 cm) baking dish. Evenly sprinkle the buttery breadcrumb topping over the surface.
  10. Preheat oven to 350°F (175°C). Bake uncovered for 25-30 minutes until the topping is golden brown and crispy, and the sauce is bubbling around the edges.
  11. Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.

Notes

Slightly undercook pasta to keep it firm after baking. Whisk roux and milk slowly to avoid lumps. Sauté lobster briefly to avoid rubbery texture. Melt butter before coating breadcrumbs for a crispy crust. Tent foil over dish if crust browns too fast. Can substitute gluten-free ingredients or dairy-free alternatives as needed.

Nutrition

Keywords: lobster mac and cheese, creamy mac and cheese, lobster recipe, comfort food, cheesy pasta, crispy breadcrumb topping

Find it online: https://elvafood.com/perfect-lobster-mac-and-cheese-recipe-with-crispy-golden-crust-easy-steps/