Irresistible Garlic Butter Lobster Mac and Cheese Recipe

Oh, lobster mac and cheese, where have you been all my life? Seriously, who knew comfort food could get any cozier?

Picture this: a chilly evening, the rain tapping gently on your window, and you’re inside, indulging in the creamy, cheesy embrace of this dish.

It’s like a warm hug for your soul. I remember the first time I tried this recipe—my kitchen filled with the rich aroma of garlic butter, and I knew I was onto something magical.

It’s not just about the flavors; it’s about the experience. And, hey, did you hear Taylor Swift’s new album?

It’s the perfect background music while you cook. Anyway, whether you’re a seasoned chef or someone who occasionally burns toast (we’ve all been there), this recipe is a delightful adventure waiting to happen.

So grab your apron and get ready to create something truly extraordinary—your taste buds will thank you.

Steps

1. Begin by boiling a large pot of salted water, cooking the pasta as per package directions. Once cooked, drain the pasta and set it aside, keeping it warm.
2. Remove the lobster meat from the tail shells by cutting the shell with kitchen shears and peeling it back. Break the shell away from the meat, then pull the meat out and chop half into large chunks, leaving the rest whole.



3. Heat a large frying pan over medium heat and melt the butter. Add shallots, garlic, fresh parsley, salt, and pepper, cooking until the garlic softens for about 1-2 minutes. Add the lobster meat and cook for 5-6 minutes until it turns opaque.
4. Remove the lobster from the pan, keeping the garlic and shallot butter mixture aside. Preheat your oven to 425°F as you prepare the cheese sauce.
5. In a deep sauté pan, melt butter over medium-low heat and mix in flour, creating a roux. Cook for 4-5 minutes, ensuring it doesn’t brown, then gradually whisk in the half-and-half until smooth.
6. Season the sauce with dried garlic, onion, smoked paprika, ground mustard, salt, and optional white pepper. Stir in the grated cheeses and cook until fully melted and smooth, about 8-10 minutes.
7. Mix in the reserved garlic and shallot butter, along with fresh parsley. Combine the cooked pasta and lobster with the cheese sauce, saving some lobster tails for garnish.
8. In a small bowl, mix panko breadcrumbs with melted butter, dried garlic, and fresh parsley. Coat the breadcrumbs well and sprinkle over the pasta in an oven-safe dish.
9. Bake the lobster mac and cheese for about 15 minutes at 425°F until the breadcrumbs are golden brown. Alternatively, use the oven broiler on ‘low’ for 5-6 minutes to achieve browning.
10. Serve the dish immediately, garnishing with whole lobster tails and additional parsley or chives. Enjoy the pasta while the sauce is at its creamiest.

Ingredients

• 1 pound pasta (elbow, pipe, or rotini)
• 6 to 10 medium lobster tails
• 1/4 cup butter (for lobster)
• 1 medium shallot, finely diced
• 3 large garlic cloves, finely minced
• 1 teaspoon sea salt
• Ground black pepper
• 1 tablespoon chopped fresh parsley
• 1/4 cup butter (for cheese sauce)
• 1/4 cup all-purpose flour
• 2 1/4 cups half-and-half
• 1 teaspoon ground mustard
• 1 teaspoon smoked paprika
• 1 teaspoon dried garlic
• 1 teaspoon dried onion
• 1 1/2 teaspoons sea salt
• Ground white pepper (optional)
• 8 ounces aged white cheddar cheese, approximately 2 3/4 cups grated
• 6 ounces gruyere cheese, approximately 2 1/4 cups grated
• 4 ounces smoked gouda cheese, approximately 1 1/2 cups grated
• 1 cup grated parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1/2 cup panko breadcrumbs
• 2 tablespoons butter, melted (for topping)
• 1/4 teaspoon dried garlic (for topping)
• 1 tablespoon chopped fresh parsley (for topping)

Nutritional Values

Calories: 6450kcal | Carbohydrates: 444g | Protein: 312g | Fat: 378g | Saturated Fat: 222g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 96g | Trans Fat: 6g | Cholesterol: 1608mg | Sodium: 14304mg | Potassium: 3594mg | Fiber: 18g | Sugar: 42g | Vitamin A: 13200IU | Vitamin C: 36mg | Calcium: 6156mg | Iron: 12mg

FAQ

• Can I use frozen lobster tails for this recipe?
• Yes, frozen lobster tails can be used. Just make sure to defrost them in the refrigerator overnight before preparing the dish.
• What type of pasta is best for lobster mac and cheese?
• Pipe pasta is recommended, as seen in the tutorial, but regular elbow pasta or even rotini can work well.
• What cheeses are used in the four-cheese sauce?
• The recipe uses aged white cheddar, Swiss gruyere, parmesan, and smoked gouda for a rich and creamy cheese sauce.
• How can I make the dish ahead of time?
• To prepare in advance, keep the sauce, pasta, and lobster separate until you’re nearly ready to serve. Combine everything just before baking, then add the breadcrumb topping and bake until it’s hot and bubbly.
• How do I ensure the breadcrumbs are crispy?
• For a crispy topping, combine panko breadcrumbs with melted butter, dried garlic, and fresh parsley. Bake the dish at 425°F until the breadcrumbs are golden, or use the broiler on low for 5 to 6 minutes.

Tips

• Defrost Lobster Tails Properly: If you’re using frozen lobster tails, make sure to defrost them in the refrigerator overnight for the best texture and flavor.
• Prepare Lobster Carefully: To remove lobster meat from the shell efficiently, turn the tail upside down and use kitchen shears to cut along the sides of the shell. This will make it easier to peel back and remove the meat.
• Optimize Cheese Sauce Texture: When making the cheese sauce, add half-and-half gradually, whisking continuously to ensure a smooth and creamy consistency without lumps.
• Use Panko for Crunch: For a perfectly crispy topping, combine panko breadcrumbs with melted butter and seasonings before sprinkling them over the mac and cheese. Bake until golden brown for added texture.

Equipment

• Kitchen Shears – Essential for cutting the lobster tail shells.
• Deep Sauté Pan – Needed for making the cheese sauce.
• Large Casserole Dish – For baking the lobster mac and cheese if the sauté pan is not oven-safe.
• Whisk – Helpful for mixing the flour and butter to make the roux and for incorporating the half-and-half into the sauce smoothly.
• Fine Grater – Required for grating the different types of cheeses used in the recipe.