Lobster Mac and Cheese Recipe

I thought this recipe was alot of work but worth it. I modified the recipe by just ommiting the part about cooking the lobster & using the shells and just used lump lobster meat bought from the fish market instead. It was great!

SMOKED - GLUTEN FREE OPTION: Swap Romano for Fontina and go with equal parts (3 cups) Old Crock White Cheddar and Fontina along with the directed amount of Gruyere. Use GF flour for the rue and Banza GF shells ONLY COOK THEM 4 MINUTES then cool immediately as they will degrade quickly if not firm when adding the balance of ingredients at the end. GF panko bread crumbs (lightly sprinkled over the top) as the cheese will crust up a bit as well. Indirect heat on the smoker for 20-25 minutes (300-350 degrees) with a rich hardwood (apple or cherry are perfect). Make a double batch cuz your your Gluten Free friends are gunna want more!

I made this for a friend's birthday dinner, with the following modifications: I grilled the Lobster tails ( I split the top of the shells with kitchen shears and extracted the meat, but left the shells attached at the tip of the tail) over hardwood lump charcoal with Apple wood chunks mixed in, and served the lobster separate with drawn butter for dipping. I visited two grocery stores and neither had Gruyere cheese; being pressed for time, I substituted Baby Swiss in its place. I found the sauce mixture far too thick when the cheese was added - I had to add quite a bit of milk to get the right consistency. I also used way more than 3 tablespoons of Panko bread crumbs; probably closer to 2 cups - I piled it on fairly thick to make a nice crust, and I used Italian Panko for a little herb flavor twist. It was a HUGE hit; I've saved this one to my favorites and will make it again!

I made this yesterday and it was very easy to make! I added the shallot but only 1/2 of the onion, thought it might be a bit much onion favor. I did not like the whole peppercorns, next time i'll use white pepper I think. I kept the water reserve from the pasta and lobster on the stove while making the rue because it was hard to brown without some additional moisture (1 tbs. per tbs. of flour) that worked great. I also added about a cup of the reserve to the cheese mixture that worked great too once I had it all melted. Once I finished and transferred the mac and cheese into the baking dish I pour a bit of the reserve over the top just to make sure it didn't dry out. I used the Italian panco for my topping added just a bit more favor!!! Both my husband and I LOVED this recipe and I will make again! Great recipe!

Instead of cheddar, I used half Tallegio and half Gouda. Also, reduced cheese by 1/3 and omitted flour-roux step. Reduced pasta so mixture was creamier. Cooked shells in milk for more like 30 minutes, broke up shells so full flavor came out in sauce.

This was an excellent first attempt at lobster mac n cheese for me. I followed the reviews of others and doubled the milk (4c instead of 2) and I broiled the lobster with chipotle seasoning instead of steaming it plain. One other thing I added was charred jalapeno, diced really small, so the flavour was throughout and it cut through the creaminess really nicely. Everyone loved it and I’ll definitely make it again.

This recipe, although labor intensive, was worth the time. It was very delicious and my husband loved it! However, the flour/butter ratio to the amount of liquid for thickening the sauce is too much. Rule of thumb is always 1 tablespoon of butter to 1 tablespoon of flour for thickening. This is how I prepared the sauce and it was quite creamy and thick enough. I also used lobster tails instead of whole lobster. Worked just fine. For the topping I used day old corn bread. Crumbled 1 cup fine and mixed with a tablespoon of butter. Worked great and had a good flavor. Will be making this again

I made the following changes: I used about 1.5 Cups of leftover steamed lobster and used its butter dipping sauce to saute onion & garlic plus bits of celery, sliced mushrooms & 1 tbsp of chopped red pepper. Instead of elbow macaroni, I used linguine. For cheeses, I used an 8 oz. bag of mixed Mexican-style cheeses & some parmesan. No need to brown the roux 10 minutes nor strain the milk. I did not let the sauce thicken too much as it continues to thicken when it bakes. I browned the panko crumbs in 1 tsp olive oil. Also, I baked the casserole about 25 minutes until it was good & bubbly and starting to brown around the edges. Good recipe, very adaptable.

We enjoyed this well enough, but not nearly enough for me to make it again. The execution of the recipe is unnecessarily complicated, for one thing - it should have been nearly as basic and straightforward as “while pasta is cooking make the white sauce – melt the butter, add the flour. Stir in the milk, cook until thickened. Add the cheese off heat. Mix in all remaining ingredients. Top with buttered bread crumbs. Bake until sauce is bubbly and crumbs are lightly golden.” Simple as that. Also, I found the additions of garlic, shallot and onion distractions rather than contributions. Further, it wasn’t creamy enough – I found I had to add nearly twice as much milk as the recipe directed. Finally, I felt the Panko bread crumbs needed to be tossed with a bit of melted butter. Overly elaborate in both technique and ingredients. I did like the combination of cheeses, but this could have been as easy as simply making macaroni and cheese with a variety of cheeses and stirring in some lobster.

Excellent recipe. We really love it it. As close as I've found to one that we enjoy at Binion's Steakhouse. I shorten the prep time by sauteing the onions along with the garlic and shallot, and skip the 20 minute boiling. I added about 1/4 cup extra milk because the sauce was so thick.

Truly gourmet! I have made this for large groups many times now. Add a cup of Chardonnay to the cheese stir step for exquisite richness.

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Perfect balance of flavor and ease.

This was my 1st try at this dish. It was awesome. My only tweaks were using shrimp shells in place of lobster (I bought cooked lobster and had already discarded my shells), and beside subbing Parmesan for Romano I added some Montery Jack. It is RICH! Not for the faint-hearted 😁

Holy Moly this is a bit time consuming but nothing worth it is ever easy!!! I just made this for the first time tonight and followed the recipe as posted with one change, I did double the milk as other reviewers had suggested. I have had lobster Mac and cheese in more than a few fine dining restaurants over my 44 years and this blows all of them out the water!! I'm sorry the picture is not that pretty but I had to grab one quick before my husband continued to eat it straight out the baking dish. I am adding this to my Christmas dinner menu this year, that's how good it is!

It was delightful. So good that I went back for seconds😂 I cut the recipe in half , & it was perfect. I also used frozen lobster & gluten free pasta and it still came out real tender. Thank you for your recipe!!!

This is great. The only thing different is that I cooked the pasta in the water that I cooked the lobster in. More lobster flavor this way.

OMG! I used 50/50 Gruyère and Medium Sharp Cheddar with some hard Fontina as an accent. Steamed the Lobster tails, used the shells in half the pasta water to make the broth. I sweated a bigger portion of sweet onions in butter and white wine. I used small elbow pasta and topped with breadcrumbs. Nothing really remarkable about the tails but wish I’d had more to include in the dish. This turned out sooo good I’m going to try it again in a couple months just to make sure it’s not a happy mistake!

Truly gourmet! I have made this for large groups many times now. Add a cup of Chardonnay to the cheese stir step for exquisite richness.

i added nutmeg to the panko and steamed pumpkin bites to the mix ... love this recipe and thank you ‘all recipes’ for all of your ideas