Lobster Mac and Cheese
This Lobster Mac and Cheese is a must-try! Chunks of sweet lobster covered in cheese garlic sauce topped with crispy parmesan panko crumbs
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.
Notes
(NOTE 1) 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.
(NOTE 2) 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.
(NOTE 3) 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.
(NOTE 4) 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.
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.
Nutrition
Serving: 1servingCalories: 523kcalCarbohydrates: 40gProtein: 30gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 150mgSodium: 1004mgPotassium: 406mgFiber: 2gSugar: 6gVitamin A: 644IUVitamin C: 0.5mgCalcium: 461mgIron: 1mg