Lobster Mac and Cheese is the ultimate comfort food, combining succulent lobster with a blend of cheeses, creating a luxurious dining experience! Whether served as a main dish for a dinner party or a cozy night in, this recipe will be a hit with seafood lovers and mac and cheese fans alike!
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Mac and cheese has been around for centuries but it was Thomas Jefferson who brought it stateside in the early 1800s and forever changed comfort food in America.
This Lobster Mac and Cheese recipe truly takes comfort food to the next level! Lobster is the obvious star that elevates this humble dish. But add in a creamy cheese blend, savory seasonings, and crispy bacon and panko topping for just the right amount of crunch and you’ve got a Michelin star contender here. The richness of the white cheddar and mozzarella cheese sauce brings a luxurious texture, while the smoked paprika and Cajun seasoning give it a subtle kick!
There’s just something about the combination of tender lobster meat and cheesy pasta that feels like a special occasion, even if it’s just a regular weeknight. It’s versatile enough to be served as a main course or a side dish at a dinner party, so you can decide how it fits into your meal. And it’s easy to make ahead, so you can relax and focus on other dishes or setting up for guests.
Hungry for more macaroni magic? Don’t miss my recipes for My Best Baked Macaroni and Cheese, Hawaiian Macaroni Salad Recipe, Instant Pot Mac and Cheese, Seafood Pasta Salad and Copycat Costco Mac and Cheese!
Why We Love This Recipe
- Combining the tender, buttery lobster with rich, creamy cheese sauce is pure magic—comfort food at its finest but with a gourmet twist.
- Whether it’s a dinner party, holiday, or simply treating yourself, this dish adds an air of elegance and indulgence to any meal.
- With options to mix up the cheeses or add extra seasonings, you can tailor this Lobster Mac and Cheese to suit your taste, making it as bold or as classic as you like.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Elbow Macaroni – Classic pasta shape that holds the cheese sauce perfectly.
- Fresh Lobster Tails – For that authentic, luxurious lobster flavor, ideally from your local fish market.
- Olive Oil – Adds a light base for sautéing the onions and garlic.
- Salted Butter – Essential for creating a rich, smooth cheese sauce.
- Minced Garlic – Brings a savory depth that complements the lobster.
- Diced Onion – Adds subtle sweetness and flavor to the sauce.
- Heavy Cream – The base of our creamy, velvety cheese sauce.
- Onion Powder & Garlic Powder – Enhances the flavor without overpowering the dish.
- Smoked Paprika – Adds a gentle smokiness to the cheese sauce.
- Cajun Seasoning – Provides a hint of heat; use your favorite brand, like Slap Ya Mama.
- Shredded Mozzarella Cheese – Melts beautifully to make the sauce extra gooey.
- Sharp Cheddar Cheese – Adds bold, sharp flavor and perfect richness.
- Bacon – For a savory, crispy topping that pairs perfectly with the creamy cheese sauce.
- Panko Breadcrumbs – Adds a crunchy topping that turns golden in the oven.
- Salt and Pepper – To taste, for balancing all the flavors in the dish.
How to Make Lobster Mac and Cheese
- Cook pasta. Start by cooking the elbow macaroni in a large pot of salted water according to package instructions until it’s al dente. Drain and set it aside—no mushy pasta allowed here!
- Crisp the bacon. In a large saucepan, cook the bacon over medium heat until crispy. Remove the bacon, drain any extra grease, and crumble it for later. That crunchy bacon goodness will add an overall contrast to the creamy sauce.
- Prep lobster. Use kitchen shears to carefully cut through the shell and remove the meat, then chop it into bite-sized pieces. Give it a quick rinse and pat dry with paper towels—this helps it cook up tender and juicy without excess moisture.
- Sauté lobster. Add a bit of olive oil to the same saucepan and sauté the diced onion and garlic over medium heat until they’re soft and fragrant, about 2-3 minutes. Toss in the chopped lobster meat and cook just until it’s slightly pink and tender—around 1-2 minutes. Remove from heat and set aside.
- Make creamy sauce. In the same saucepan, melt butter over medium-low heat. Pour in the heavy cream, cooking for 3-4 minutes until it starts to thicken.
- Add seasoning. Season it up with onion powder, garlic powder, smoked paprika, Cajun seasoning, and a sprinkle of salt and pepper.
- Add cheese. Now, let’s get cheesy! Stir in 2 cups of the mozzarella and sharp cheddar, mixing until you have a smooth, creamy cheese sauce that’s hard to resist.
- Combine everything. Add your cooked macaroni to the cheese sauce, stirring until everything is well-coated in that luscious, cheesy goodness. It’s okay if you sneak a taste or two here.
- Layer and top with crunch. Preheat your oven to 350°F (175°C). In an 8×8 greased casserole dish, layer half of the mac and cheese mixture. Sprinkle 1 cup of the mozzarella and cheddar over the top. Pour the rest of the macaroni mixture on top, then finish with the remaining cup of cheese. Sprinkle crumbled bacon and panko breadcrumbs over the entire dish for that delicious, crispy topping.
- Bake. Bake for 20 minutes, or until the top is golden brown and bubbly. For an extra-crispy finish, broil for the last 1-2 minutes, but keep an eye on it—it crisps up fast! Let it sit for a few minutes before serving so all the flavors come together.
Recipe FAQ’s
Absolutely! Pre-cooked lobster works beautifully here. Just be careful not to overcook it when reheating, as it’s delicate and can get tough.
A fresh green salad, roasted vegetables, or garlic bread are perfect sides. They add a nice balance and keep the meal light.
Yes! Prepare it up to the baking step, then cover and refrigerate. When you’re ready, pop it in the oven and bake until bubbly and golden.
Use room-temperature ingredients and add the cheese gradually over low heat. This keeps it creamy and smooth.
Definitely! Try Parmesan or Gruyere cheese for added flavor, or even a bit of spicy pepper jack if you want some heat.
Tips for Success
- Cook your pasta al dente—it will absorb more flavor without getting too soft.
- Grate your own cheese for the creamiest, smoothest sauce. Pre-shredded cheese can have additives that generally affect melting.
- Season your pasta water generously. It’s a simple step that significantly affects the flavor of the entire dish.
- For extra richness, add a splash of white wine to the sauce while it thickens.
What to Serve with Lobster Mac and Cheese
Pair this Lobster Mac and Cheese with a Crisp Green Salad to balance out the richness, or serve it alongside some Oven Roasted Asparagus or Cheesy Garlic Bread.
For something extra special, add a light seafood side like Crispy Coconut Shrimp or a Classic Caesar Salad.
And, of course, a glass of sparkling cider adds a refreshing touch!
Substitutions and Variations
- For a spicy kick, add a sprinkle of cayenne pepper or extra Cajun seasoning.
- Instead of mozzarella, try Gruyère or Parmesan cheese for a richer, more intense flavor.
- Swap in gluten-free pasta and breadcrumbs to make this dish gluten-free.
- Try using crab meat in addition to or in place of lobster for a fun twist on the original recipe.
Dive Into More Delicious Seafood Recipes
- Salmon Cakes
- Sheet Pan Shrimp Fajitas in 30 Minutes
- Garlic Lime Baked Tilapia
- How to Cook Lobster Tails (4 Ways)
- Authentic San Francisco Cioppino Seafood Stew (Italian Seafood Stew)
- Angel Hair Shrimp Pasta with Tomato and Basil
- How to Cook Snow Crab Legs (4 Ways)
- Fried Catfish
Lobster Mac & Cheese
Ingredients
- 1 lb elbow macaroni
- 2 fresh lobster tails chopped
- 2 Tablespoons olive oil
- 2 Tablespoons salted butter divided
- 1 teaspoon minced garlic
- ¼ cup diced onion
- 4 cups heavy cream
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning (such as Slap Ya Mama) or creole seasoning
- 2 cups shredded mozzarella cheese divided
- 2 cups sharp cheddar cheese divided
- 12 ounces bacon cooked and crumbled
- ¼ cup Panko breadcrumbs
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni in water according to the package instructions for al dente pasta. Drain and set it aside.
- In a large saucepan, cook the bacon until it becomes crispy. Remove, drain the excess oil, and set it aside.
- In the same large saucepan, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent (about 2-3 minutes). Add the lobster meat and sauté for an additional 1-2 minutes. Remove from heat and set aside.
- In the same saucepan, add butter and let it melt. Gradually pour in the heavy cream, cooking on medium-low heat for 3-4 minutes until slightly thickened.
- Add the onion powder, garlic powder, smoked paprika, Cajun seasoning, and salt to taste. Stir and taste to adjust the seasoning.
- Stir in 2 cups of the shredded mozzarella and cheddar cheese mixture. Continue stirring until the cheese is fully melted and the sauce becomes smooth and creamy.
- Add the cooked macaroni to the cheese sauce. Stir until everything is evenly combined.
- Preheat your oven to 350°F (175°C). Pour half of the macaroni mixture into an 8×8 casserole dish. Sprinkle 1 cup of the mozzarella and cheddar cheese mixture over the top. Add the remaining macaroni mixture, then top with the final 1 cup of cheese.
- Evenly sprinkle the crumbled bacon and panko breadcrumbs over the top of the casserole.
- Bake in the preheated oven for 20 minutes or until the top is golden brown and bubbly. If you prefer a crispier top, broil for 1-2 minutes at the end.
- Remove the casserole from the oven and let it sit for 5 minutes before serving. Enjoy this luxurious and creamy baked lobster mac and cheese, perfect as a main course or an elegant side dish.
Notes
Storage & Make Ahead
- Store: Transfer leftover Lobster Mac and Cheese into an airtight container and refrigerate for up to three days to keep it fresh.
- Freeze: For longer storage, freeze portions in a freezer-safe container for up to two months. Thaw in the fridge overnight before reheating.
- Reheat: To reheat, cover the dish with foil and warm in a 350°F oven for about 20 minutes, or use the microwave in 1-minute intervals, stirring in between.
- Make Ahead: Assemble and refrigerate unbaked for up to a day. Just pop it in the oven when you’re ready for cheesy, lobster-loaded goodness with no last-minute hassle.
