Lobster Mac has so much flavor, is so delicious, and is a semi-fancy dish to serve for a crowd. It’s comforting and feels so splurge worthy. I can honestly say, this is a recipe I will never get sick of making for people. After all, meals are better when shared.
This mac and cheese has 4 different types of cheese, including mascarpone. This adds a lot of creaminess and richness to the whole dish.
It’s hard to convince people that this is a “worth it” recipe to make, because lobster ain’t cheap! But this is a really delicious side to make for a Christmas gathering or even for a date night in. Best part about date night, is leftovers!
This was my first real meal that I learned to master when I starting out cooking. I just kind of winged it and it was a huge hit. It’s that easy! Beginner cooks can make this. You can never really screw up mac and cheese.
Add that buttery panko topping right before serving for a savory crunchy bite. I love the texture that it adds.
Pair this with some roasted broccolini for the perfect date meal. And don’t forget the wine! Cheers!
Wine Pairing Recommendation: A Chenin Blanc or Unoaked Chardonnay would be perfect with this meal. Or, if you’re like me, I’m pouring a glass of Blanc de Blanc. Anything dry, crisp, and clean will pair well here.
Lobster Mac
Ingredients
- 1 box (1 pound) Cavatappi Pasta
- 6 tablespoons Butter
- 4-6 whole (1.5 pounds) Lobster Tails, shells cracked and meat removed, cut into bite sized pieces
- 2 cups 2% Milk
- 1 cup Cheddar Cheese, grated
- 1 cup Gruyere Cheese, grated
- 1 cup Part-Skim Mozzarella Cheese, grated
- 8 ounces Mascarpone
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt
- For Buttery Panko Topping
- 4 tablespoons Butter
- 1/2 cup Panko Breadcrumbs
- Kosher Salt, to season
- 1 tablespoon Parsley, chopped
Directions
- Step 1 Bring a large pot filled with water to a boil, cook paste until al dente, about 8 minutes, drain well and set aside while preparing lobster.
- Step 2 Melt 6 tablespoons of butter in a large pan over medium heat. Add the lobster and stir to coat lobster in butter and slowly poach/saute in melted butter, about 3-4 minutes until lobster is tender and remove pan from heat.
- Step 3 In a large heavy bottomed pot or shallow pan add the milk, cheeses including mascarpone, garlic powder, onion powder, smoked paprika and kosher salt. Stir over medium heat until mixture is smooth and creamy and all cheese is melted.
- Step 4 Fold in cooked pasta and lobster. Keep warm while preparing the panko topping.
- Step 5 In a small pan melt the butter over medium heat. Add the panko and stir constantly to toast. It happens quickly so keep your eye on it. Toast until golden brown. Remove from heat and season with kosher salt and stir in parsley.
- Step 6 Serve mac and cheese and top each dish with the toasted breadcrumbs. Enjoy!
Savor and Enjoy!
OOOOOOOOOMMMMMGGGGGGGG…I want some! I have never had lobster mac but I have heard allll about it .. will give this a try. Also love the cherry tomato bread idea… mmmm yumm!
You need to try this, so delicious! Although I could eat the roasted cherry tomato bread all by itself for a meal :)