Lobster Mac and Cheese
The ultimate comfort food kissed with luxurious seafood, my stovetop lobster mac & cheese recipe features three decadent cheeses and a crispy breadcrumb topping. It’s a favorite for when I want to make something a bit special, like cozy date nights and dinner parties, but isn’t overly rich or complicated.
I think most people will agree, especially you folks reading this right now, that lobster makes everything better. This simple but sophisticated protein is the king of American seafood, and can turn even the most humble dish into something elegant and amazing! Today I’m sharing one of my favorite restaurant-quality recipes, combining rustic homemade macaroni and cheese with premium lobster tails into one decadent dish that feels special yet approachable. And I say this with all confidence – I’ve eaten a lot of lobster mac & cheese in my day… If I see it on a menu, I almost always have to order it to see how it stands up. Sometimes I’m pleasantly surprised, but most of the time it never turns out quite as good as I make it at home, in my humble opinion.
- 16 ounce box dry macaroni noodles or any small pasta shape
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cups half & half
- 4 ounces cream cheese softened
- 4-5 teaspoons Old Bay seasoning or Cajun seasoning
- 2 cups shredded sharp cheddar cheese off the block
- 1 ½ cups shredded smoked gouda off the block
- 1 – 1 ½ cooked lobster tails four 4-6 oz tails
- 2 tablespoons chopped parsley
- ½ cup panko breadcrumbs
- 3 tablespoons butter
- Salt and pepper