This Lobster Mac and Cheese is a must-try! Chunks of sweet lobster covered in cheese garlic sauce topped with crispy parmesan panko crumbs
Make the most of your tiny lobsters
As we all know, lobsters aren’t the cheapest thing to buy. Even on special occasions when I cough up the money to buy them, I choke a little. So much money for so little, but heck, I’m a sucker and will always pay!
Lobster Mornay is my favourite way to have lobster. However, if I’m feeding a group of six or more, I’ll make this Lobster Mac and Cheese because a little lobster goes a long way! This means that instead of spending a few hundred on a lobster per person, I only need 2 or 3 of them.
Isn’t this a genius idea? Well, I think it is! Mac and cheese and Lobster Mornay sauces are very similar. Both dishes use a kind of bechamel sauce, which is a white roux made with butter, flour, milk and cheese.
Lobster may be the most luxurious way to jazz up the modest mac and cheese.
For this recipe, I used two small cooked lobsters that weighed approximately 1.5kg/3.3lb. After removing the flesh, I had around 500g/1.1lb of lobster meat. Isn’t it crazy that we pay mostly for their shells when we buy seafood?
I’m happy to report there were still a good amount of lobster chunks in the mac and cheese to please everyone. However, trust me, this garlicky and cheesy mac and cheese sauce is so divine, you won’t consciously search for the lobster!
What is a cooked lobster?
This might sound a little silly, but some countries don’t sell precooked lobsters. Cooked lobsters are boiled or steamed before they are sold. They’re bright orange whereas raw lobsters are dark brown, grey or green.
For this Lobster Mac and Cheese recipe, I used pre-cooked lobsters for convenience.
To be honest, I’m yet to buy a live lobster, crab or fish. I’ve only bought live shellfish! I know I probably sound like an amateur cook at this point, but the thought of killing them prior to cooking intimidates me.
There’s nothing better than fresh seafood that comes straight out of the water, though! One time I accidentally caught a large Blue swimmer crab when I went fishing with my ex. My ex was super keen on cooking it when we got to my house. I refused to cook it for him, so my mum boiled a large pot of water for him and he did the rest himself.
My ex thoroughly enjoyed my crab and kept repeating how fresh and delicious it was. Reluctantly, I tried some after the third time he offered. Ugh, he was right! It was the best-tasting crab I ever had!
One day, I’ll work up the courage to prepare and cook a live crab or lobster, so until then, apologies as I have no tips to provide. If you have to prepare a live lobster, have a look online for tips as they’re plenty of helpful advice on there.
Are you lobster crazy? We totally get it!
Lobster Rolls
Surf and Turf
Lobster Mornay
Ingredients for Lobster Mac and Cheese
Lobsters – I purchased 2 cooked lobsters from my fishmonger. They weighed approximately 750g/1.7lb shells on, and they yielded around 500g/1.1lb of lobster meat in total. Ask your fishmonger to cut the lobsters in half and clean them for you.
Pasta – Macaroni, small elbow/shell pasta is ideal for mac and cheese because they’re quick to cook over the stove with the cheese sauce.
Shredded cheeses – It’s best to shred your own cheeses for a smooth sauce. Store-bought shredded cheese is convenient, but they usually have anti-caking agents added to stop the cheese from sticking together. Anti-caking agents may cause the sauce to go grainy or sometimes they won’t melt completely into the sauce. I used tasty cheese, but you could substitute this with Swiss, Monterey Jack, Gruyere and all kinds of cheddar.
Chicken powder – I cannot live without Knorr Chicken Powder (not sponsored). It seriously enhances the taste in many of my savoury dishes. Although I highly recommend this brand, other chicken powder or chicken stock cubes would work as a substitute.
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How to make Lobster Mac and Cheese
Step-by-step guide with photos
Carefully use your fingers to pry the lobster’s flesh from its shells, then chop it into bite-sized chunks.
For the crumb topping – In a small bowl, mix the olive oil, panko and parmesan cheese. Transfer the crumb mixture to a small frying pan over medium-high heat, then stir-fry until golden brown. Once the cheese melts, it’ll catch a little at the base, so continue to stir quickly whilst scrapping at the bottom. Place the crumbs into a small bowl and set aside.
Alternatively, you could just sprinkle the crumb topping over the Lobster Mac and Cheese and grill on high until it’s golden brown.
In a large deep frying pan or saucepan, melt the butter over medium heat. Add in the garlic and stir-fry for 30 seconds or until fragrant. Place in the flour and stir quickly for a minute, then slowly drizzle in the milk whilst whisking. The mixture should thicken quite fast and look lumpy, but this is okay. Just keep stirring and the sauce should smooth out and look silky.
Add in the mustard, chicken powder and salt to the sauce, then pour in the hot water. Bring mixture to a boil, then add in the pasta. Stir regularly so the pasta doesn’t catch at the bottom, and cook for 7 to 8 minutes or until the pasta has softened. Add in the tasty cheddar and mozzarella cheese, stirring until the cheese melts. Stir the lobster in gently and cook for 2 minutes. Have a taste and add salt and pepper to your liking if needed.
Place 2 lobster shell halves on a large plate, then spoon in the Lobster Mac and Cheese and serve with the crumb topping. For an ultra gooey and cheesy Lobster Mac and Cheese experience, serve immediately as rewarming it won’t have the same consistency.
Leftovers – Allow the Lobster Mac and Cheese to cool completely at room temperature, then transfer it into a sealed container and store it in the fridge. It should be good for 2 days.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Lobster Mac and Cheese
Ingredients
- 1.5 kg cooked lobster with shell (2-3 small lobsters with approx. 500g/1.1lb of meat) (NOTE 1)
- 2 cup small macaroni or elbow pasta (200g/7oz) (NOTE 2)
For the crumb topping
- 2 tbsp olive oil
- ⅔ cup panko breadcrumbs
- ½ cup shredded parmesan cheese
For the cheese sauce
- 50 gm unsalted butter
- 3 cloves garlic (minced)
- 3 tbsp plain flour (all-purpose flour)
- 2 cup warm milk (full cream/whole milk)
- 2 tsp honey dijon mustard (or regular dijon)
- 1 tsp chicken powder (or chicken stock powder) (NOTE 3)
- 2½ cup hot water
- ½ tsp salt
- 1 cup shredded tasty cheese (or cheddar, Swiss, gruyère) (NOTE 4)
- ⅔ cup shredded mozzarella cheese (NOTE 4)
- salt and pepper to taste
Instructions
- Carefully use your fingers to pry the lobster's flesh from its shells, then chop it into bite-sized chunks.
- For the crumb topping – In a small bowl, mix the olive oil, panko and parmesan cheese. Transfer the crumb mixture to a small frying pan over medium-high heat, then stir-fry until golden brown. Once the cheese melts, it'll catch a little at the base, so continue to stir quickly whilst scrapping at the bottom. Place the crumbs into a small bowl and set aside.Alternatively, you could just sprinkle the crumb topping over the Lobster Mac and Cheese and grill on high until it's golden brown.
- In a large deep frying pan or saucepan, melt the butter over medium heat. Add in the garlic and stir-fry for 30 seconds or until fragrant. Place in the flour and stir quickly for a minute, then slowly drizzle in the milk whilst whisking. The mixture should thicken quite fast and look lumpy, but this is okay. Just keep stirring and the sauce should smooth out and look silky.
- Add in the mustard, chicken powder and salt to the sauce, then pour in the hot water. Bring mixture to a boil, then add in the pasta. Stir regularly so the pasta doesn't catch at the bottom, and cook for 7 to 8 minutes or until the pasta has softened. Add in the tasty cheddar and mozzarella cheese, stirring until the cheese melts. Stir the lobster in gently and cook for 2 minutes. Have a taste and add salt and pepper to your liking if needed.
- Place 2 lobster shell halves on a large plate, then spoon in the Lobster Mac and Cheese and serve with the crumb topping. For an ultra gooey and cheesy Lobster Mac and Cheese experience, serve immediately as rewarming it won't have the same consistency.
