Gourmet Lobster Mac-and-Cheese Recipe

Stacy E. Apelt - Bladesmith

ilmarinen - MODERATOR
Knifemaker / Craftsman / Service Provider
Aug 20, 2004
I came up with his recipe and it has been really popular. It feeds about 8 people. It can be modified to fit your pantry and tastes. Any good size pasta will do - elbows, shells, fusilli, cannelloni, etc.

Gourmet Lobster Mac-and-Cheese

This is a rich creamy Mac-n-cheese dish. It will become a thicker style if baked longer or less liquid is used. It will be thicker after refrigeration and re-heating, also.


16-18 oz. Frozen lobster meat, cut into 1 inch chunks. About three 1.5 pound lobsters.

3 cups heavy cream (2 cups if you like it less rich)

1 cup milk (2 cups if making it less rich)

1 pound pasta – Large shells are perfect

6-8 Tbs. butter (depending on how rich you like it)

6-8 ounces flour (to match the amount of butter used)

5-6 cups grated cheeses – 1 cup Aged Parmesan-Reggiano, 1 or 2 cups gruyere, 1 cup Fontina, 2 cups sharp white cheddar. Use any other melting cheeses and/or amounts you like to equal 5-6 cups.

Fresh ground black pepper, sea salt, dash of red pepper (optional)

1 Tbs. Tarragon

1/2 Tbs. Thyme

1 tsp. Minced Black truffle (optional)

1 Medium Leek – white part only, sliced very thin

1 Whole Shallot – minced fine

1 ½ cups Panko or other bread crumbs

¼ cup Parsley

1 Tbs. Chives

¼ cup Olive oil

Lemon zest from one lemon (save lemon for pasta)

One small loaf of French or Italian bread, butter, garlic (see instructions)


Boil pasta as per directions. Take the lemon from making the zest and make ¼” deep cuts through the skin all over it. Drop in the pot of water and bring to a boil. When boiling, add pasta. When pasta is done, drain and set aside (I put it in a zip-lock bag).

Place the bread crumbs, parsley, chives, lemon zest, and the olive oil in a small bowl and combine well. Let sit a few minutes, (add some fresh ground black pepper, sea salt, and a ¼ cup grated parmesan cheese if you wish), and mix some more The crumb mix can be made in the morning and refrigerated covered in the bowl for up to 8 hours. Let warm up to room temperature and stir well before baking. When ready to cook dinner, place on a metal cookie sheet/baking pan and set aside.

Make a loaf of garlic bread up and wrap in foil. I mix ½ stick of melted butter and a teaspoon of minced garlic in a small bowl and set aside for ½ an hour to let the butter take in the garlic flavor. Slice a medium size loaf of French/Italian bread in 1” slices at a 45° angle, butter one side of each slice generously, reassemble, and wrap in foil. Set aside. This can be done a day in advance.

Pre-heat oven to 350°.

Put butter in a large oven proof pan or pot and melt on LOW. Add leeks, and shallots and cook on MEDIUM HIGH until softened – about 2-3 minutes – stirring regularly. Add flour and whisk constantly to make a roux. About 2-4 minutes for a light blond roux.

Add cream/milk and raise heat to HIGH. Bring to a boil while continuing to whisk and then lower to a simmer. Cook, stirring regularly, for 5 minutes.

Add the cheeses and stir in well until melted and the mixture is thick and smooth.

Add the salt, pepper, and pasta. Fold in gently until well mixed.

Add the lobster, truffle, and the herbs. Fold gently until well mixed.

It can be simmered for 5 to 10 minutes on the stove top and served, but I find it is best to pop it in a 350° oven for 10-15 minutes.

Place the cookie sheet of crumbs with the loaf of bread also on it on the bottom shelf and the lobster dish above it. Bake all for 10 minutes.
Check crumbs to keep from over-browning. Pull crumb tray out early if needed. Toss bread back on shelf.

Place Lobster-Mac in bowls or ramekins and cover with the crumb topping. Serve immediately with garlic bread.

Bon Appétit
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