Lobster Mac and Cheese

Ready in under an hour, this baked lobster mac and cheese is perfect for a date night in or an indulgent weeknight dinner.

Course Main Course, Side Dish
Cuisine American
Keyword mac and cheese, macaroni and cheese
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8
Calories 892 kcal


For the cheese sauce:

  • 6 tablespoons butter , divided
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon cayenne pepper
  • 3 1/2 cups whole milk
  • 3 cups fontina cheese , shredded
  • 1 cup sharp cheddar cheese , shredded
  • 8 ounces mascarpone cheese

For the breadcrumb topping:

  • 1 1/2 cups fresh breadcrumbs
  • 2 tablespoons butter
  • Kosher salt
  • 1 clove garlic , pressed or minced
  • 1-2 teaspoons lemon zest

For everything else:

  • 1 pound pasta (I used conchiglie, but you could use elbows, shells or capatappi)
  • 1 pound cooked lobster meat , cut into bite size chunks
  • parsley , choppe (for garnish)


  1. Preheat oven to 350 degrees F.
  2. Cook the pasta to package directions in salted water, make sure the noodles are al dente. Drain and set aside.

Make the cheese sauce:

  1. While pasta is cooking, prepare the cheese sauce. Melt 4 tablespoons of butter in a large saucepan or dutch oven over medium heat.

  2. Add the flour and whisk to combine. Add the cayenne pepper and cook over medium-low heat for about 3-4 minutes, whisking, until the flour mixture becomes light brown in color.

  3. Add the milk while whisking and cook over medium heat for about 5 minutes or until the sauce thickens, whisking often.

  4. Lower the heat to and cook for about 10 minutes, whisking occasionally.

Make the breadcrumb topping:

  1. While cheese sauce is cooking, prepare the breadcrumb topping. Melt 2 tablespoons of butter in a small fry pan over medium high heat.

  2. Add the garlic and cook for 30 seconds or until fragrant.

  3. Add the breadcrumbs and raise the heat to high and toast for about 1 minute before stirring. Continue until the bread crumbs become toasty.

  4. Stir in the lemon zest and season with kosher salt and remove from heat to cool.

Assemble the mac and cheese:

  1. Once the sauce has thickened, remove from heat and stir in the mascarpone until melted. Add the fontina and cheddar cheese and stir to melt. If the cheese isn't melting, turn the burner on low and heat until the cheese melts and becomes smooth with the sauce.
  2. Add the drained pasta to the sauce and stir to combine, getting the cheese in all of the nooks and crannys of the pasta. Gently fold in the lobster meat.
  3. Spoon the pasta into a 9x13-inch baking dish (or 6 to 8 2-cup gratin dishes). Sprinkle the bread crumb mixture on top of the pasta and bake for about 15-20 minutes or until the pasta is bubbly and lightly browned on top.

Recipe Notes

adapted from Fine Cooking magazine

Nutrition Facts
Lobster Mac and Cheese
Amount Per Serving (1 g)
Calories 892 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 30g188%
Cholesterol 213mg71%
Sodium 1037mg45%
Potassium 466mg13%
Carbohydrates 67g22%
Fiber 3g13%
Sugar 9g10%
Protein 42g84%
Vitamin A 1526IU31%
Vitamin C 1mg1%
Calcium 634mg63%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.