lobster Mac and Cheese β creamy, cheesy pasta with tender lobster chunks, baked until golden on top. 
Ingredients (Serves 4β6)
Pasta & Lobster
250g (8 oz) elbow macaroni (or cavatappi)
2 cooked lobster tails (about 300g / 10 oz total), meat removed and chopped into bite-size pieces
1 tbsp butter (for tossing lobster)
Β½ tsp paprika or Old Bay seasoning (optional)
Cheese Sauce
4 tbsp unsalted butter
ΒΌ cup all-purpose flour
3 cups whole milk (warm)
1 cup heavy cream (warm)
1 tsp Dijon mustard
Β½ tsp garlic powder
Β½ tsp salt (adjust to taste)
ΒΌ tsp black pepper
1Β½ cups shredded sharp cheddar cheese
1 cup shredded Gruyère (or fontina for milder flavor)
Β½ cup grated Parmesan cheese
Topping
1 cup panko breadcrumbs
2 tbsp butter (melted)
2 tbsp grated Parmesan
1 tsp chopped parsley (optional)
Instructions
1. Cook Pasta
Boil macaroni in salted water until just al dente.
Drain and set aside.
2. Prep the Lobster
In a small pan, melt butter, add lobster, sprinkle paprika or Old Bay, and toss for 1β2 minutes just to warm. Set aside.
3. Make Cheese Sauce
In a large saucepan, melt butter over medium heat.
Whisk in flour and cook for 1β2 minutes (to remove raw flour taste).
Gradually whisk in warm milk and cream until smooth.
Stir in Dijon mustard, garlic powder, salt, and pepper.
Add cheddar, Gruyère, and Parmesan, stirring until melted and creamy.
4. Assemble Mac & Cheese
Stir pasta and lobster into the sauce, coating well.
Pour mixture into a buttered baking dish.
5. Add Topping & Bake
Mix panko, melted butter, and Parmesan; sprinkle evenly on top.
Bake at 200Β°C / 400Β°F for 15β20 minutes, until golden and bubbly.
Garnish with parsley before serving.
Chefβs Tip: For a luxe twist, drizzle with a little truffle oil before serving.
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