If you can’t make the trip to Acapulco this Valentine’s day, I have the perfect recipe for you. My Mexican-inspired lobster mac & cheese. This dish is creamy, savory, tender and succulent all at the same time!
One of the reasons that I like this recipe is that it represents affordable luxury, and I am all about affordable luxury – pricey lobster coupled with decadent, highly accessible mac & cheese.
I am fairly calorie conscious in my daily regime, so I do not make mac & cheese often. I decided to riff off of a tried and true recipe from Chef John. I mixed things up by serving the mac & cheese in individual ramekins and adding fresh, succulent lobster tail meat prepared with butter, olive oil, sea salt and dried parsley.
This recipe makes 6 servings.
Ingredients For the Mac & Cheese
16 ounces macaroni pasta
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/8 teaspoon white pepper
3 cups milk
1 pinch ground nutmeg
1/4 teaspoon Worcestershire sauce
1 teaspoon salt
3 cups shredded Mexican cheese blend, divided
1 teaspoon Dijon mustard
1/2 cup panko bread crumbs
1 tablespoon butter, melted
Lobster Tail Preparation Directions
1-2 Baja lobster tails, chopped
2 tablespoons of butter
1 tablespoon of olive oil
1 teaspoon sea salt
1 teaspoon dried parsley
Mac & Cheese Directions
• Preheat oven to 400 degrees F (200 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
• Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
• Transfer the macaroni into a large bowl, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta
• Set aside until lobster is ready
• Cut a slit in the underside of the tail. Remove the meat, using a fork if necessary to loosen it from the shell, pulling the meat from the wide end to the tail tip.
• Chop the lobster tail meat into, bite sized pieces – leave some chunky for garnish
• Add the sea salt to the chopped lobster. Toss to coat evenly
• Add the butter, olive oil and dried parsley to a medium-high heat sauté pan
• Add the lobster to the pan and cook for 3-4 minutes, it will be slightly undercooked
• Remove from heat
Assemble the Lobster Mac & Cheese
• Add the chopped lobster to the bowl of mac & cheese and stir to combine – reserve the chunky pieces of lobster for garnish
• Divide the prepared lobster mac & cheese into 6 individual ramekins
• Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
• Add the lobster meat garnish – be sure to tuck it inside the mac & cheese
• Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes
8 thoughts on “Luscious Lobster Mac & Cheese”
I love this recipe. I am going to give it a try this weekend. Thank You.
Awesome, Jay! Let me know how it turns out.
I love your site! Stumbled upon it doing a google search and will be back! This recipe looks tasty, as a fellow pescatarian I’m always looking for new ways to cook seafood. I’ve never ventured into the lobster category, but this may be the recipe to try! Thanks for sharing! xx
I love your site! Stumbled upon it doing a google search and will be back! This recipe looks tasty, as a fellow pescatarian I’m always looking for new ways to cook seafood. I’ve never ventured into the lobster category, but this may be the recipe to try! Thanks for sharing! xx (had to repost the comment due to an incorrect email address)
Pingback: Lobster Mac & Cheese - Live and Inspire, by Lauretta Marie Pierce
Pingback: 15 Best Lobster Recipes
Pingback: TUDO GOSTOSO- VARIADAS RECEITAS DE LAGOSTA! | TUDO GOSTOSO
Pingback: The 20 Greatest Macaroni and Cheese Recipes Ever | HiConsumption