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This Lobster Mac and Cheese is steakhouse-style comfort food you can actually pull off at home. It’s ultra creamy, packed with big chunks of sweet lobster, and topped with a golden, buttery crumb. Even better, you can assemble it completely ahead of time, stash it in the fridge or freezer, and just bake before serving.
Whether you’re planning a holiday dinner, date night in, or a splurge-y Sunday, this is the lobster macaroni and cheese recipe everyone will remember.
Table of Contents
- Why you’ll love this lobster mac and cheese:
- How to Make Lobster Mac and Cheese
- Kellie’s Tips for Super Creamy Lobster Mac and Cheese
- How to Store Leftovers
- How To make up to 5 days In Advance
- How to Buy and Cook Lobster for Mac and Cheese
- How much lobster do you need?
- Quick ways to cook lobster for this recipe
- Best Cheese for Mac and Cheese
- Substitutions for Gruyere Cheese
- What to Serve with Lobster Mac and Cheese
- More Easy Cheesy Recipes
- My Favorite Lobster Recipes
- Lobster Mac and Cheese Recipe
Why you’ll love this lobster mac and cheese:
Steakhouse-style: Inspired by the rich, over-the-top versions you see at classic steakhouses.
Make-ahead dinner: Assemble up to 5 days in advance and bake when you’re ready.
Freezer-friendly: Perfect for getting a head start on holidays and dinner parties.
Extra creamy: I walk you through exactly how to keep the cheese sauce smooth and velvety.
Full of lobster: No tiny mystery meat here, just tender, juicy lobster meat in every bite.
I’m craving all the comfort foods and this Lobster Mac and Cheese recipe is at the top of my list. I bought one a few weeks ago at the farmer’s market and it was truly lacking in creamy, cheesy comfort so I knew I had to make my own. Homemade mac and cheese is always better anyway.
I’ve been making this lobster mac and cheese for years for holidays and special occasions, tweaking the cheese blend, pasta shape, and make-ahead instructions so it fits real life dinner parties. It’s the dish my family asks for every Thanksgiving and New Year’s Eve, and I designed it to be as stress-free as possible: cook the lobster, make the sauce, assemble ahead, and just bake when you’re ready to serve.
How to Make Lobster Mac and Cheese
You’re going to be so surprised at how easy this Lobster Macaroni and Cheese is to make from scratch. You can even prep the whole recipe in advance and bake it right before serving making this the ultimate recipe for entertaining.
- Cook the pasta. Add pasta to boiling water and cook until just al dente (the pasta will still be firm but not crunchy). Drain pasta and set aside. In a large pot over medium-low heat, melt the butter.
- Make the roux. Sprinkle the flour over the butter, whisking to combine and make a roux. (It will look like a paste.) Continue cooking, stirring constantly with a wooden spoon, until the roux is golden brown.
- Make the Cheese Sauce. Slowly add the milk and cream, whisking constantly to incorporate and create a béchamel sauce. Stir in the nutmeg. Bring the sauce to a low boil, whisking constantly. Reduce to a simmer, cook until the béchamel sauce is thick and coats the back of a spoon. Stir in the salt, pepper, and mustard powder. Add the cheeses, whisking until each addition is completely melted before adding more.
- Assemble the lobster macaroni and cheese. Stir the drained pasta into the sauce and toss to coat. Fold in the lobster meat. Transfer macaroni mixture to the prepared baking dish and place on a rimmed baking sheet covered with foil. Sprinkle topping evenly over pasta.
- Bake. Bake until golden and bubbling, approximately 20-25 minutes.
- Serve. Allow to cool 15 minutes before serving.
Seriously, so easy. Don’t you think?
Kellie’s Tips for Super Creamy Lobster Mac and Cheese
Shred your own cheese. Pre-shredded cheese is coated in starches that can make the sauce grainy. Grab blocks of cheddar and Gruyère and shred them yourself for the smoothest melt.
Don’t overheat the cheese. Make the béchamel, then take the pan off the heat before adding the cheese. Stir in small handfuls at a time until melted and silky. If it’s boiling, the sauce can separate.
Cook the pasta just to al dente. The noodles will keep cooking in the oven. Boil them 1–2 minutes less than the package directions so they stay pleasantly firm after baking.
Dry the lobster well. Pat the cooked lobster dry before adding it to the sauce. Excess moisture can water down the cheese sauce.
Taste the sauce before you bake. This is your last chance to adjust the seasoning. Add a pinch more salt, pepper, or cayenne so the flavors stay bold after baking.
Use a shallow baking dish. A wider, shallower dish means more of that crispy, golden top and less risk of a soupy center.
Let it rest before scooping. Give the baked mac and cheese 10-15 minutes to cool and set. The sauce thickens slightly as it rests and slices more neatly.
How to Store Leftovers
You can make Lobster Mac and Cheese recipe up to 5 days in advance. Cool the macaroni and cheese completely and cover tightly with plastic wrap before storing in the refrigerator.
Alternatively, you can freeze your Lobster Mac & Cheese recipe for up to 2 months. Cover tightly with plastic wrap and top with two layers of aluminum foil before freezing.
To bake your previously frozen Lobster Mac and Cheese, uncover and bake at 400 degrees for approximately 60 minutes or until heated through and bubbling.
How To make up to 5 days In Advance
- Prepare the recipe through assembling in the baking dish (pasta, sauce, lobster, and topping).
- Let it cool to room temperature.
- Cover tightly with plastic wrap and then foil.
- Refrigerate for up to 5 days.
To bake from refrigerated:
- Remove the dish from the refrigerator while the oven preheats.
- Bake, covered, for about 20 to 25 minutes, then uncover and bake another 10 to 15 minutes, or until it’s hot and bubbly and the top is golden.
- If the center isn’t hot yet, cover loosely with foil and bake in 5-minute increments until warmed through.
To freeze before baking:
- Assemble the mac and cheese in a freezer-safe baking dish.
- Cool it completely.
- Wrap tightly in plastic wrap and then a layer of foil.
- Freeze for up to 2 months.
To bake from frozen:
- Remove the plastic wrap, then re-cover with foil.
- Bake at 350°F for about 45 to 60 minutes, or until hot and bubbly around the edges.
- Remove the foil and bake an additional 10 to 15 minutes to crisp the topping.
To freeze leftovers:
- Let leftovers cool completely.
- Spoon into airtight containers and freeze for up to 2 months.
To reheat:
- Thaw in the fridge overnight, then reheat in a 300 to 325°F oven, covered, until warmed through.
- If it looks a little dry, stir in a splash of milk or cream before reheating.
How to Buy and Cook Lobster for Mac and Cheese
The lobster is the star here, so a few smart choices make a big difference.
Best lobster to use:
Lobster tails: The easiest option and usually the most accessible. Cold-water tails are ideal because they’re sweeter and more tender.
Leftover cooked lobster meat: If you’ve made lobster tails, lobster rolls, or a lobster boil recently, this is a great way to use up extra meat.
Claw and knuckle meat: Also completely fine here and sometimes more affordable. Use whatever combination you can find.
You’ll want about 2 cups of chopped lobster so there’s a generous amount in every scoop.
Tip: If you’re serving this for a holiday or special occasion, err on the side of more lobster. A few extra ounces goes a long way in making it feel luxurious.
How much lobster do you need?
As a general guide, for 4 servings, plan on about 2 medium lobster tails. For 8 servings, plan on 4 to 5 medium lobster tails or the equivalent in cooked meat. Adjust this to match your recipe’s exact yield and amount.
Quick ways to cook lobster for this recipe
Broiled lobster tails:
- Split the tails in half lengthwise.
- Place them on a baking sheet, brush with melted butter, and season with salt and pepper.
- Broil on the middle rack for 6 to 10 minutes, depending on size, just until the meat is opaque and lightly browned on top.
Boiled whole lobster:
- Bring a large pot of salted water to a boil.
- Add the tails and cook 6 to 8 minutes, depending on size, until the meat is opaque and firm.
- Transfer to an ice bath to stop the cooking, then remove the meat from the shells.
What you’re looking for:
- Lobster that is opaque, white to light pink, and just firm.
- No translucent or jelly-like spots (that means it’s undercooked).
- No tough, rubbery texture (that means it’s overcooked).
Once the lobster is cooked:
- Pat it dry with paper towels to remove extra moisture.
- Cut it into bite-sized chunks so you get big, satisfying pieces in the finished mac and cheese.
- Fold it gently into the cheese sauce so it stays tender.
For step-by-step photos, see my easy broiled lobster tail recipe and use that meat in this mac and cheese.
Best Cheese for Mac and Cheese
You can use whatever cheese you like for mac and cheese, I like to tinker with my mac and cheese recipes to try out different combinations of cheese but for this Lobster Mac and Cheese recipe, I like to use a blend of cheddar and gruyere because of the sharpness of both cheeses.
The meltability of the cheddar and gruyere is far superior to many other cheeses, as well, making it perfect for baked mac and cheese recipes.
Substitutions for Gruyere Cheese
Gruyere cheese is a mild form of swiss cheese that’s easy to find at many supermarkets, however, if you are having trouble finding Gruyere specifically you can use a standard swiss cheese in it’s place. Jarlsberg is a great swiss cheese that would work well in this Lobster Mac and cheese recipe.
In my opinion, this is the BEST Lobster Mac and Cheese ever because the sauce is smooth and creamy, very similar to Ruth’s Chris Mac and Cheese or the same one we’ve enjoyed at the Capital Grille.
What to Serve with Lobster Mac and Cheese
- The most epic Wedge Salad ever
- Our Best House Salad
- Bourbon Roasted Pear Salad with Blue Cheese
- Garden Salad with Blue Cheese Dressing
- The Best Filet Mignon Recipe
- Grilled Ribeye Steak with Garlic Butter Sauce
- How to Reverse Sear Steak
- Filet Mignon Oscar Style
- Super easy Prime Rib Roast
- Simple Beef Tenderloin Roast
More Easy Cheesy Recipes
- The original Five Cheese Mac and Cheese recipe!
- Perfect for weeknights 10 Minute Mac and Cheese…Better than a box!
- Low carbing? Try this Baked Cauliflower Mac and Cheese
- The Best Potatoes Au Gratin
My Favorite Lobster Recipes
- Lobster Arancini….so easy to make!
- Classic Lobster Thermidor Recipe
- How to cook Lobster TAIL….in the OVEN! Easier than you think.
- These Lobster Rolls are TO.DIE.FOR.
- Insanely simple Lobster Bisque.
- This Lobster Pasta Salad is summer picnic goals.
- Easy Lobster Tacos
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Lobster Mac and Cheese Recipe
Equipment
- 1 baking dish or small ramekins
- 1 saucepan
Ingredients
For the topping:
- 4 tablespoons unsalted butter, melted
- 2 cups panko Japanese breadcrumbs
For the macaroni:
- 1 pound dried small shape pasta
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 3/4 cup heavy cream
- 1/2 teaspoon ground nutmeg
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon fresh ground pepper
- 1 tablespoons mustard powder
- 2 cups grated extra-sharp white cheddar
- 1 cup grated gruyere
- 1/2 cup grated Parmesan
- 16 ounces cooked lobster meat
- chopped parsley
Instructions
- Preheat oven to 400°F.
- Coat a 9×13 inch baking dish with cooking spray and set aside.
- Bring a large covered pot of salted water to a boil over medium-high heat.
- Add pasta to boiling water and cook until just al dente (the pasta will still be firm but not crunchy).
- Drain pasta and set aside.
- In a large pot over medium-low heat, melt the butter. Sprinkle the flour over the butter, whisking to combine and make a roux. (It will look like a paste.)
- Continue cooking, stirring constantly with a wooden spoon, until the roux is golden brown, about 4 minutes. Slowly add the milk and cream, whisking constantly to incorporate and create a béchamel sauce.
- Stir in the nutmeg. Increase the heat to medium-high and bring the sauce to a low boil, whisking constantly.
- Reduce to a simmer, whisking occasionally, and cook until the béchamel sauce is thick and coats the back of a spoon, about 4-5 minutes.
- Stir in the salt, pepper, and mustard powder.
- Add the cheeses, 1 cup at a time, whisking until each addition is completely melted before adding more. Remove from heat.
- Stir the drained pasta into the sauce and toss to coat.
- Fold in the lobster meat.
- Transfer macaroni mixture to the prepared baking dish and place on a rimmed baking sheet covered with foil for easy clean up.
- Stir the butter into the panko bread crumbs.
- Sprinkle panko topping evenly over pasta.
- Bake until golden and bubbling, approximately 20-25 minutes.
- Allow to cool 15 minutes before serving.
- Sprinkle with parsley, if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for New Year’s Eve tonight with your wedge salad/homemade bleu cheese dressing and filet recipe. I added both the garlic powder (not mentioned in the video) and the touch of cayenne (only mentioned in the video) for the lobster Mac and Cheese. I used a lobster tail per ramekin boiled 4 minutes. It made 6 ramekins. It was all amazing! It’s as good as any fine restaurant. The filet directions in the cast iron were perfection as well. I had fresh thyme in addition to the kosher salt/pepper, so I dusted the tops of the filets with it. It looks like you added thyme in your photos. I will be back for more recipes. Directions were great and hubby is impressed. Happy New Year!
Thank you so much! I’m so happy you enjoyed it!
What pasta do you recommend?
I like the DeLallo brand.
Can you tell me how long to bake this if I put it in individual casseroles and if it would still serve 8 people as a main course.
Hi! it only needs to bake for 10-15 minutes or until the tops are golden and bubbly. thanks!
I feel that I’m a fairly accomplished cook, but this took me way longer than 20 minutes prep. Also, to get a roux like paste, it is closer to equal portions flour – butter, but as your’s is double butter, it definitely takes longer to cook down. You don’t mention “adding” the garlic powder. Unless you double back to check ingredients (as one should always do), one could miss this ingredient during the mixing. Other than that, it turned out well and would make again, just need to be prepared to take longer.
Thank you so much for your mention of the omission in the instructions. I’ll definitely fix that. And I do like a more buttery roux so it may take a bit longer to get it to brown. I cook on a gas stovetop so it doesn’t take long at all.
Where are the ingredients? Amounts?
There’s a printable recipe card if you scroll to the bottom.
I would love to make this, but I Don see the ingredients or the amounts.
Help!
Please refer to the recipe card at the bottom of the post. Thank you!
Made the Mac and Cheese and substitued grouper. Home run! Any seafood would be a winner in this Mac and Cheese.I subscribe to all the major food sites and your site is definitely a breath of fresh air in creativity and presentation. Recipes are outstanding and on an equal or better than anything I have seen. You could match any of the Iron Chefs.
Oh wow! What a great substitute for the lobster! I will definitely have to try that.
If I prep this the night or day before do I cook the pasta, make the cheese sauce, add the lobster and then refrigerate or is there a better way to go about? I’m thinking if I make this for a dinner party, the easier to prep the better!
I would just make the whole recipe without baking and cover it tightly with plastic wrap. Store in the refrigerator and then bake right before serving. Because it will be chilled when you pop it in the oven, you may need to bake a little longer than directed.
I love this recipe and have never made it. I plan on making it this weekend for our anniversary but need to half the recipe.
Can you please help me with this? I am making this as a side dish to fillet mignon.
Hi Jennifer! You will LOVE this! It’s so easy and soooooo creamy delicious! So, if you want to change the recipe all you need to do it click on the number of servings (I have 8 in there) and there’s a little slider that will pop up so you can adjust the number of servings you want to make. It will adjust the entire recipe based on the number of servings you want to end up with. let me know if you have any additional questions! Thank you so much for following The Suburban Soapbox.
This is epic comfort food! So easy and still impressive!