Lobster Mac and Cheese


This lobster mac and cheese is just my style: high-class meets down-home. The fantastic combination of flavors makes this one of my favorites.

Prep Time:
30 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 35 mins
1 4-quart casserole

Reinvent a classic with this rich, creamy, and ultra-satisfying lobster mac and cheese recipe.

Lobster Mac and Cheese Ingredients

These are the ingredients you'll need to make this restaurant-worthy lobster mac and cheese recipe:

· Macaroni: This crowd-pleasing recipe starts with a package of elbow macaroni noodles.
· Lobster: You'll need a 2-pound lobster, split.
· Butter: Use butter to saute the onion and to make a roux.
· Vegetables: An onion and a shallot add tons of flavor to the mac and cheese.
· Milk: Whole milk adds richness and thins the roux, creating a perfectly velvety sauce.
· Seasonings: This lobster mac and cheese is seasoned with salt, black peppercorns, and a clove of fresh garlic.
· Flour: Make a roux with butter and all-purpose flour.
· Cheeses: A combination of Gruyere, Cheddar, and Romano cheeses ensures the perfect flavor and smooth texture.
· Bread crumbs: Use store-bought bread crumbs (such as Panko) or make your own at home.

How to Make Lobster Mac and Cheese

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make lobster mac and cheese at home:

1. Cook the macaroni in salted water.
2. Cook the lobster in the pasta water. Cut the meat into pieces and reserve the shells.
3. Cook the onions in butter, then set aside.
4. Add the shells, milk, shallot, peppercorns, and garlic to the pan and bring to a simmer.
5. Make a roux, then whisk into the (strained) milk mixture. Cook until thick.
6. Stir in the cheeses and season. Stir in the meat, onions, and noodles.
7. Pour the mixture into a prepared casserole dish and top with Panko crumbs.
8. Bake until the sauce is bubbly and the top is brown.

How to Store Lobster Mac and Cheese

Store your leftover lobster mac and cheese in an airtight container in the refrigerator for two to three days. Reheat thoroughly in the microwave, in the oven, or on the stove.

Can You Freeze Lobster Mac and Cheese?

While you can freeze lobster mac and cheese for up to three months, it's important to know that the noodles might be a little mushy after thawing.

Allrecipes Community Tips and Praise

"We skimped a little and used imitation crab/lobster meat and aged Swiss cheese instead of Gruyere," says supermc. "Still turned out awesome."

"The lobster mac and cheese was so creamy, delicious, and had a nice amount of lobster in it," according to Maya. "I will be using this recipe for years to come."

"I used this recipe using the lobster and have also used chicken," according to Sharon Becker Hearst. "For an added twist, I put Buffalo sauce in with it … it was really good, if you like the heat!"

Editorial contributions by Corey Williams


  • 1 (16 ounce) package elbow macaroni

  • 1 (2 pound) lobster, split

  • 7 tablespoons butter, divided

  • 1 small onion, diced

  • 2 cups milk

  • 1 shallot, chopped

  • 10 black peppercorns

  • 1 clove garlic, minced

  • 5 tablespoons all-purpose flour

  • 1 pound shredded Gruyere cheese

  • 3 cups shredded Cheddar cheese

  • 1 cup grated Romano cheese

  • kosher salt and pepper to taste

  • 3 tablespoons panko bread crumbs


  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Reserve 2 cups hot pasta water, then drain macaroni in a colander set in the sink. Rinse with cold water to cool; set aside.

  2. Pour reserved pasta water into the same pot and add lobster halves, cut-side up. Bring to a boil, then reduce heat to medium-low, cover, and steam until lobster meat firms and turns opaque, about 3 minutes. Remove lobster to a tray and cool for a few minutes, then remove meat and cut into bite-sized pieces. Reserve shells.

  3. Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir onion in hot butter until onion is softened and translucent, about 5 minutes. Remove onions to a small bowl; set aside. Place reserved lobster shells, milk, shallot, peppercorns, and garlic into the same saucepan. Bring to a gentle simmer over medium heat and cook for 20 minutes.

  4. Preheat the oven to 350 degrees F (175 degrees C).

  5. Melt remaining 5 tablespoons butter in a separate saucepan over medium-low heat. Whisk in flour and stir until mixture turns pasty and light golden brown, about 10 minutes. Strain milk mixture through a mesh sieve and slowly pour into flour mixture while whisking. Bring to a simmer over medium heat; cook and stir until thick and smooth, 10 to 15 minutes. Remove from heat.

  6. Stir Gruyère, Cheddar, and Romano cheeses into thickened milk mixture until melted and smooth. Season with salt and pepper, then stir in reserved lobster meat, onions, and macaroni. Pour mixture into a 4-quart casserole dish and smooth the top. Sprinkle evenly with panko crumbs.

  7. Bake in the preheated oven until sauce is bubbly and the top is golden brown, 8 to 12 minutes.

Nutrition Facts (per serving)

913 Calories
49g Fat
55g Carbs
61g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 913
% Daily Value *
Total Fat 49g 63%
Saturated Fat 30g 149%
Cholesterol 218mg 73%
Sodium 1113mg 48%
Total Carbohydrate 55g 20%
Dietary Fiber 3g 9%
Total Sugars 6g
Protein 61g
Vitamin C 2mg 8%
Calcium 1189mg 91%
Iron 3mg 19%
Potassium 687mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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