Lobster Mac and Cheese

Name: Lobster Mac and Cheese
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 5 tbsp All-Purpose Flour; 10 whole Black Peppercorns; 7 tbsp Butter; 1 whole Diced Onion; 1 cup Grated Romano Cheese; 1 lb Gruyère Cheese; 2 lb Lobster; 16 oz Macaroni; 2 cups Milk; 1 whole Minced Garlic; 3 tbsp Panko; 0.5 tsp Salt & Pepper; 1 whole Shallot; 3 cups Shredded Cheddar Cheese

Side Dish 🥗Dinner 🍽️Lunch 🥪 American High-Protein 💪Halal 🕌Comfort-Food

Lobster Mac and Cheese pairs tender chunks of lobster with al dente macaroni in a rich three-cheese sauce subtly infused with shell-steeped milk. Finished with a buttery panko crust, it bakes to a golden, bubbling casserole that’s luxurious yet comforting—ideal for a celebratory dinner or an elevated cozy night in.

Prep30 mins
Cook1 hr 5 mins
Serves8
DifficultyMedium

1

Assemble all the ingredients.
2

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring now and then, until tender yet slightly firm to the bite, about 8 minutes. Reserve 2 cups of the hot pasta water, then drain the macaroni in a colander set in the sink. Rinse with cold water to cool; set aside.
3

Pour the reserved pasta water into the same pot and add the lobster halves, cut-side up. Bring to a boil, then lower the heat to medium-low, cover, and steam until the lobster meat firms up and turns opaque, about 3 minutes.
4

Transfer the lobster to a tray and let it cool for a few minutes, then remove the lobster meat and cut it into bite-sized pieces. Reserve the shells.
5

Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir the onion in the hot butter until softened and translucent, about 5 minutes. Transfer the onions to a small bowl; set aside.
6

Add the reserved lobster shells, milk, shallot, peppercorns, and garlic to the same saucepan. Bring to a gentle simmer over medium heat and cook for 20 minutes.
7

Preheat the oven to 350 degrees F (175 degrees C).
8

Melt the remaining 5 tablespoons butter in a separate saucepan over medium-low heat. Whisk in the flour and cook, stirring, until the mixture becomes pasty and light golden brown, about 10 minutes. Strain the milk mixture through a mesh sieve and slowly whisk it into the flour mixture. Bring to a simmer over medium heat; cook and stir until thick and smooth, 10 to 15 minutes. Remove from the heat.
9

Stir the Gruyère, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season with salt and pepper, then stir in the reserved lobster meat, onions, and macaroni.
10

Spread the mixture in a 4-quart casserole dish and smooth the top. Sprinkle the panko crumbs evenly over the surface.
11

Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 8 to 12 minutes.