Lobster Mac and Cheese

If you love mac and cheese, you’re sure to be head over heels for this Lobster Mac and Cheese.  Loaded with shell pasta and delightfully gooey gruyere cheese, every bite will be heavenly.  Top with crispy breadcrumbs and more cheese to finish off the perfect side dish or main entree.

I highly recommend grating the cheese yourself. Pre shredded cheese can cause the mac and cheese to become grainy.  Also, make sure to constantly whisk the bechamel sauce. Shredding the cheeses yourself and constantly whisking the sauce will certainly make the perfect mac and cheese.

Why is my lobster mac and cheese gritty?

I personally prefer chunks of juicy lobster tail however this comes down to personal preference and what your budget allows.  Use whatever you like best or whatever is on sale.

Should I use lobster tails or claw meat?

Recipe tips and variations for the ultimate lobster mac and cheese

Storage – Place in an airtight container and store in the fridge for up to 4 days. I do not suggest freezing as the pasta doesn’t come back very tasty.  Reheating – Reheat in the microwave or in the oven in an oven-safe dish for only a few minutes.


- Lobster tails - Shell pasta - Unsalted butter - All purpose flour - Whole milk - Cheddar cheese - Gruyere cheese LOBSTER MEAT: - Chives - Paprika - Pepper BREADCRUMBS: - Panko breadcrumbs


- Preheat oven to 400 degrees F. - Fill a large pot with water and salt and bring to a boil. Cook the lobster tails for 3-4 minutes. - Place the lobster tails in ice-cold water. - In the same pot, you cooked the lobster tails, cook the pasta according to packaging instructions.