Lobster Mac and Cheese: Baked with Gruyère & Panko
This luxurious Lobster Mac and Cheese combines the creamy indulgence of classic mac and cheese with the sophistication of succulent lobster. Perfect for a special occasion, this dish brings together rich layers of cheese, tender pasta, and the delicate oceanic essence of fresh lobster to create a symphony of flavors on the palate.
Equipment
- Large pot (for boiling pasta)
- Large saucepan (3-quart / 2.8L minimum)
- Whisk
- 2-quart / 2L baking dish (ceramic or glass)
- Wooden spoon or silicone spatula
- Instant-read thermometer (optional — helpful for checking sauce reaches 180°F / 82°C)
Ingredients
- 8.8 oz elbow macaroni cooked al dente, about 250g
- 2 tablespoons unsalted butter 28g
- 2 tablespoons all-purpose flour 16g
- 2 cups whole milk 480ml
- 1 cup sharp cheddar cheese grated, 115g
- 1 cup Gruyère cheese grated, 115g
- 7 oz lobster meat cooked, cut into chunks, about 200g
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
- ½ cup panko breadcrumbs for topping, 30g
- 2 tablespoons fresh flat-leaf parsley finely chopped, for garnish, about 8g
- 1 tablespoon butter or olive oil for greasing the baking dish, optional
Instructions
- Preheat your oven to 350°F / 180°C (160°C fan-forced).
- Bring a large pot of salted water to a boil, add the macaroni, and cook until al dente, about 7-8 minutes. Drain and set aside.8.8 oz elbow macaroni, 1 pinch salt
- In a large saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute until the mixture turns a light golden color.2 tablespoons unsalted butter, 2 tablespoons all-purpose flour
- Slowly whisk in the milk and bring to a simmer, stirring constantly, until the sauce thickens and coats the back of a spoon.2 cups whole milk
- Add the cheddar and Gruyère cheese, stirring until melted and smooth. Add the Dijon mustard and paprika, then season with salt and pepper to taste — start with ½ teaspoon of salt and a few grinds of black pepper, then adjust after tasting.1 cup sharp cheddar cheese, 1 cup Gruyère cheese, 1 teaspoon Dijon mustard, 1/2 teaspoon paprika, 1 pinch salt
- Fold the cooked macaroni into the cheese sauce until evenly coated, then gently fold in the lobster meat — use a light hand so the chunks stay intact.8.8 oz elbow macaroni, 7 oz lobster meat
- Transfer the mixture to a 2-quart / 2L (approximately 8x8 inch / 20x20cm) baking dish and sprinkle evenly with panko breadcrumbs.1/2 cup panko breadcrumbs, 1 tablespoon butter or olive oil
- Bake in the preheated oven for 20–25 minutes, until the top is golden brown and the sauce is bubbling around the edges. Let it rest for 5 minutes before garnishing with chopped parsley and serving.2 tablespoons fresh flat-leaf parsley
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered at 325°F / 160°C (140°C fan-forced) with a splash of milk (about 1 tablespoon per portion) for 15 minutes.
Make-Ahead: Assemble the full dish up to 24 hours in advance and refrigerate unbaked. Add panko just before baking and add 5–10 minutes to the bake time.
Freezing: Freeze unbaked (without panko) for up to 2 months. Thaw overnight in the fridge, add fresh panko, and bake from cold — add about 10 minutes to the bake time.
Substitutions: Swap Gruyère for fontina or Comté. Use large shell pasta or cavatappi for extra sauce-catching ability. Frozen cooked lobster works — thaw overnight and pat dry before folding in.
Pro Tip: Cook the roux for a full 60 seconds before adding any milk — this eliminates the raw flour taste and produces a noticeably smoother, more refined sauce.
Nutrition
Serving: 1servingCalories: 582kcalCarbohydrates: 34gProtein: 34gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 165mgSodium: 780mgPotassium: 398mgFiber: 2gSugar: 7gVitamin A: 1351IUVitamin C: 3mgCalcium: 750mgIron: 1mg
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