Best 4 Lobster Macaroni Cheese Recipes

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Lobster macaroni cheese is a luxurious and delicious dish that is perfect for special occasions. It is made with a combination of tender lobster, creamy macaroni and cheese, and a crispy topping. The lobster adds a rich, briny flavor to the dish, while the macaroni and cheese provides a creamy and cheesy base. The crispy topping adds a satisfying crunch and a golden brown color. Lobster macaroni cheese can be served as a main course or as a side dish. It is a versatile dish that can be enjoyed by people of all ages.

Check out the recipes below so you can choose the best recipe for yourself!

LOBSTER MACARONI AND CHEESE



Lobster Macaroni and Cheese image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 18

4 tablespoons butter, plus 1 tablespoon for greasing dish
Kosher salt
1 pound penne pasta
2 small shallots, finely chopped
2 cloves garlic, chopped
Freshly ground black pepper
2 tablespoons tomato paste
5 tablespoons all-purpose flour
1/4 cup white wine
4 cups heavy cream
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 bay leaf
2 cups shredded sharp white Cheddar
2 cups shredded Gruyere
2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped
1/4 cup panko bread crumbs
1/4 cup freshly chopped parsley leaves

Steps:

  • Preheat the oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking dish with butter.
  • In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.
  • Add 4 tablespoons butter to a large pot over medium heat. Once the butter shimmers, add the shallots and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to toast, about 3 to 4 minutes. Add the white wine and reduce, by half, about 2 minutes. Slowly add the cream, whisking well to remove any lumps. Add the paprika, cayenne, and bay leaf. Bring the cream up to a simmer and turn the heat to low. Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes. When thickened, remove the bay leaves.
  • Stir in the grated cheeses, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and stir well. Add the pasta and stir. Add to the greased baking dish and sprinkle with the panko crumbs and parsley. Bake for 25 minutes. Remove from the oven and let rest for 10 minutes before serving. Sprinkle individual servings with parsley.

LOBSTER-BACON MACARONI AND CHEESE



Lobster-Bacon Macaroni and Cheese image

I've tried several variations of this recipe and this is by far my favorite. The creaminess of the cheese soup, the pungent flavor of the lobster, and smokiness of the bacon blend together in a lovely dish you can serve on a busy weeknight or at your next dinner party.

Provided by Kit0331

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 6

Number Of Ingredients 8

3 cups elbow macaroni
6 slices thick-cut bacon
2 (10.75 ounce) cans condensed Cheddar cheese soup
1 ½ cups shredded Cheddar cheese
1 ¼ cups milk
12 ounces cooked lobster tail meat, chopped
⅔ cup panko bread crumbs
¼ cup butter, melted

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and dice.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Stir Cheddar cheese soup, Cheddar cheese, and milk together in a bowl. Stir pasta, bacon, and lobster into soup mixture. Pour pasta mixture into a 2 1/2-quart shallow baking dish.
  • Mix bread crumbs and butter together in a separate bowl; sprinkle over pasta mixture.
  • Bake in the preheated oven until bubbling and bread crumbs are lightly browned, 25 to 30 minutes.

Nutrition Facts : Calories 627.2 calories, Carbohydrate 61 g, Cholesterol 108.5 mg, Fat 27.5 g, Fiber 2.5 g, Protein 33.4 g, SaturatedFat 14.7 g, Sodium 1466.5 mg, Sugar 5.6 g

LOBSTER MACARONI AND CHEESE



Lobster Macaroni and Cheese image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 13

1 pound macaroni
1 (2 pound) lobster, split
1 small onion, diced
2 tablespoons unsalted butter
2 cups milk
1 small clove garlic, minced
1 shallot, chopped
10 black peppercorns
Kosher salt
Freshly ground black pepper
5 tablespoons flour, plus 5 tablespoons unsalted butter, or 2 tablespoons cornstarch and water
2 pounds grated cheese, mixture of Gruyere, extra sharp cheddar, and Pecorino Romano
3 tablespoons panko bread crumbs (Japanese)

Steps:

  • Preheat oven to 350 degrees F.
  • In a large pot, cook the pasta until al dente. Drain the pasta and reserve, also reserve the water. Steam the lobster over the water for 3 minutes, then cool, remove the meat, and reserve both the meat and the shell. In a medium sauce pot, sweat the onions in 2 tablespoons butter, and remove. In the same pot, scald the milk and add the garlic, shallots, and peppercorns. Add the lobster shells to create a fish stock. Bring the "stock" to a boil, then reduce the heat to a simmer, season with salt and pepper, and cook for 20 minutes.
  • Meanwhile, make a roux by combining 5 tablespoons of flour with 5 tablespoons of butter in a small sauce pot over medium-high heat. Cook until it thickens and develops a golden yellow color. Set aside roux. Strain the stock and return it to the pan. Once the stock begins to simmer again, start whisking the cheeses in slowly until fully incorporated (this will also thicken the sauce). Add the roux to thicken a little more, and then add the reserved onions and lobster meat. Toss the sauce with the pasta, and transfer it to a small baking dish. Top with bread crumbs, and bake for 8 to 12 minutes, or until bubbly and browned.

LOBSTER MACARONI AND CHEESE



Lobster Macaroni and Cheese image

Categories     Cheese     Pasta     Lobster     Shrimp     Brandy     Winter     Bon Appétit

Yield Makes 6 first-course servings

Number Of Ingredients 18

1 1 3/4- to 2-pound live lobster
2 tablespoons olive oil, divided
12 large shrimp, peeled, deveined, shells reserved
1 cup chopped onion
3/4 cup chopped peeled carrots
3/4 cup chopped celery
2 garlic cloves, peeled, flattened
1 Turkish bay leaf
1 tablespoon tomato paste
1/4 cup Cognac or brandy
3 cups water
4 tablespoons (1/2 stick) butter, divided
2 tablespoons all purpose flour
1 cup whipping cream
1 1/2 cups grated Fontina cheese (about 6 ounces)
8 ounces shell or gemelli pasta
6 ounces fresh crabmeat, picked over
2 tablespoons chopped fresh chives

Steps:

  • Plunge lobster headfirst into pot of boiling water; boil 4 minutes. Using tongs, transfer to cutting board. Cut off tail and claws. Crack tail and claws and remove meat. Cut meat into 1/2-inch pieces. Cut body and shells into 2-inch pieces. Chill meat; reserve shells.
  • Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lobster body, lobster shells, and shrimp shells to skillet and sauté 4 minutes. Add onion and next 4 ingredients; sauté 6 minutes. Add tomato paste; stir 1 minute. Remove from heat; stir in Cognac. Add 3 cups water; bring to boil. Reduce heat, cover, and simmer 30 minutes.
  • Strain mixture into bowl, pressing on solids to extract liquid; discard solids. Set stock aside. Heat 1 tablespoon oil in same skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 3 minutes. Cool slightly. Coarsely chop shrimp.
  • Melt 2 tablespoons butter in large saucepan over medium heat. Add flour; stir 1 minute. Add stock and cream; simmer until sauce is reduced to 2 cups, about 5 minutes. Add cheese; stir until smooth. Season with salt and pepper. Remove from heat.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Stir lobster, shrimp, pasta, crab, and 2 tablespoons butter into sauce. Stir over medium-low heat until heated through, about 2 minutes. Season with salt and pepper. Serve topped with chives.

Tips:

  • Use fresh lobster meat. Frozen lobster meat can be used, but fresh lobster meat will give your macaroni and cheese a more delicate flavor.
  • Cook the lobster meat properly. Overcooked lobster meat will be tough and chewy. Cook it until it is just opaque in the center.
  • Use a good quality cheese. The type of cheese you use will greatly affect the flavor of your macaroni and cheese. Use a sharp cheddar cheese for a classic flavor, or experiment with other types of cheese, such as Gruyère, Parmesan, or fontina.
  • Don't overcook the macaroni. Overcooked macaroni will be mushy. Cook it until it is al Takadente, or slightly firm to the bite.
  • Make sure the sauce is thick and creamy. The sauce should be thick enough to coat the macaroni, but not so thick that it is difficult to stir.
  • Season the macaroni and cheese to taste. Add salt, pepper, and other spices to taste. You can also add a pinch of cayenne pepper for a little bit of heat.
  • Top the macaroni and cheese with breadcrumbs or grated Parmesan cheese before baking. This will give it a golden brown crust.
  • Serve the macaroni and cheese immediately. It is best enjoyed when it is hot and bubbly.

Conclusion:

Lobster macaroni and cheese is a delicious and indulgent dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. With a little bit of effort, you can create a lobster macaroni and cheese that will impress your friends and family.

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