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Lobster Mac & Cheese

Lobster Mac and Cheese

  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: American


My adaptation of Lobster Mac and Cheese



  • 1 pound pasta of your choice ( chose a pasta that will hold the sauce like cavatappi bow tie )
  • 4 cups half & half ( you can also use regular milk)
  • 8 tablespoons unsalted butter, divided
  • 1/2 cup flour
  • 4 cups Swiss cheese, grated
  • 2 cups Cheddar cheese, grated
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon nutmeg
  • 1 1/2 pounds cooked lobster meat
  • 1 1/2 cups panko breadcrumbs


  1. Preheat the oven to 375 degrees F.
  2. Bring a large pot of water to boil. Season boiling water with salt, add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
  3. Meanwhile, heat the half & half in a small saucepan, or in the microwave until warm, do not boil. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Add the warm half & half and cook for a minute or two more, until thickened and smooth. Remove from heat, add the Swiss and Cheddar cheese, the pepper, and nutmeg. Add the cooked pasta and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
  4. Melt the remaining 2 tablespoons of butter, combine them with the panko breadcrumbs, and sprinkle on the top. At this point you can place the mac & cheese in the refrigerator and bake later.
  5. When ready to bake place in preheated 375* for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Keywords: lobster, pasta, cheese, bake, dinner,