Comfort Food at its Finest: Lobster Mac and Cheese

by Pamela

lobster mac and cheese, homemade macaroni and cheese, lobster recipe, maine lobster, lobster pasta

If you think making lobster mac and cheese is too complicated and indulgent to make at home, you’re wrong. To start with, making homemade macaroni and cheese isn’t any more difficult than making that stuff from a box. Really, it’s not. If you can boil water, you can make macaroni and cheese. If you can’t boil water….well then you’re pretty much SOL and you can look at the pretty pictures. But I’m pretty sure you can boil water, and if you can’t…you’re gonna want to learn how real quick.

You may have noticed I’ve been using Maine lobster lately, like in this East coast lobster roll recipe. Living in California, it’s not exactly the easiest type of lobster find, and when you do find it, it’s usually not that good. Thankfully, I have found a place that not only carries my favorite type of lobster, but it’s delicious and it doesn’t cost an arm and leg. Since you East coasters have been enjoying a bit of a glut of the crawling crustaceans, we’ve seen a bit of a price dip too.

The last time I was able to get my hands on some lobster, I thought it would be the perfect addition to my homemade macaroni and cheese recipe, with a couple of changes of course. Yes, it’s true, I made macaroni and cheese during the summer. Sometimes you’ve just got to appease those cravings.

I know one of the last food combos that you would ever think would work is seafood and cheese, but it really does. It’s kind of like that whole opposites attract thing. Maybe it’s the fact that homemade macaroni and cheese feels luxurious. Let’s face it, none of those boxed mac and cheese thingy’s feel even the slightest bit indulgent – they just make you feel guilty for eating so many awful tasting calories. But I digress. The luxury of that homemade cheesy goodness just seems to beg for an equally decadent sidekick – Maine lobster.

Homemade lobster mac and cheese recipe

Or maybe because lobster pasta is pretty much a no brainer, it works as a mac and cheese. Plain ol’ lobster pasta dishes can be found on lots of menus in the fanciest of restaurants to local haunts. And tossing some lobster into a bowl of pasta at home isn’t anything that freaks out home cooks either.

Whatever the reason, or your excuse for making this lobster recipe, you’re going to love this lobster macaroni and cheese recipe and so will anyone you serve it to.

Lobster mac and cheese is my guilty pleasure, that I make at home…what’s yours?

Relationship Advice

Like food, sometimes seemingly opposites work better together than separately.

Like food, sometimes seemingly opposites work better together than separately.


Recipe: Lobster Mac and Cheese


For Macaroni and Cheese

  • 1/2 Pound Penne Rigatte Pasta
  • 3 Tablespoons Butter
  • 1/4 Cup Flour
  • 2 Tablespoons Mustard Powder
  • 2 Pinches White Pepper
  • 1 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder
  • 3 Cups Milk
  • 1 1/2 Cups Fontina Cheese (shredded)
  • 2 Cups White Cheddar Cheese (shredded)
  • 1 Cup Parmesan Cheese (grated)
  • 1 1/2 Cups Cooked Lobster Chunks (from 3 1/2 pounds live lobster – how to cook live lobster)

For The Topping

  • 2 Tablespoons Butter
  • 1 Cup Panko Bread Crumbs
  • 1 Cup Cooked Lobster Pieces (from same 3 pounds live lobster)
  • Chopped Fresh Parsley


  1. Preheat oven to 350 degrees Farenheit.

For Macaroni and Cheese

  1. In a large pot of boiling and salted water, cook pasta until it is al dente. Once done, drain.
  2. In another large saucepan, over medium high heat, melt 3 tablespoons of butter. Once melted, whisk in flour. Keep whisking to ensure that there are no lumps. After 5-7 minutes, the butter and flour mixture should be a light caramel color.
  3. Add the mustard powder, white pepper, onion powder, garlic powder and milk to the pan. Stir occasionally for 10 – 15 minutes. The mixture should thicken up.
  4. Slowly add 3/4 of the cheeses to the milk mixture and stir to combine.
  5. Once the cheeses are completely melted and thoroughly combined, slowly pour the mixture into the cooked and drained pasta.
  6. Next, add the the 1 1/2 cups of lobster chunks to the mixture and stir to combine.
  7. Pour into a 9″x13″ baking pan or individual ramekins.
  8. Cover with remaining cheese.

For the Topping

  1. Melt 2 tablespoons of butter in a saute pan. Add panko bread crumbs and stir to coat all of the crumbs with butter.
  2. Remove from heat and stir in the cup of lobster pieces.
  3. Top the mac and cheese with the panko and lobster mixture and bake for 30 minutes.
  4. After taking it out of the oven, top with chopped fresh parsley.
  5. Let rest for 15-20 minutes before serving.


You can still make this as regular macaroni and cheese and leave out the lobster. If you’d like to give it a bit of the seafood feeling without the seafood, you can add a tablespoon of Old Bay Seasoning to the milk mixture (when you add the other dry seasonings).

Preparation time: 45 minute(s)

Cooking time: 30 minute(s)

Diet type: Pescatarian

Number of servings (yield): 8

Culinary tradition: USA (Traditional)

Recipe by Pamela Braun.[/print_this]

Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.


Nia December 15, 2012 at 6:49 am

I am going to make this for the holidays. It is the perfect thing to eat it is just so good thank you again for this recipe! 😀

deandrea December 11, 2012 at 12:02 pm

how do you think this would work with lump crab meat?

Pamela December 11, 2012 at 7:22 pm

Hi Deandrea,
It would work great. Just make sure that your crab meat is completely drained. Use the crab as you would the lobster. ENJOY! BTW…can I come over for dinner? 🙂

Brooks October 12, 2012 at 9:31 am

My word, this has to be the most scrumptious, soul-satisfying comfort dish I’ve seen recently…lovely work Pamela! A current guilty pleasure is a glazed apple fritter, still warm from a local apple farm’s bakeshop.

DessertForTwo September 6, 2012 at 9:23 am

I secretly laugh at homemade Mac & cheese recipes that don’t contain mustard powder. Your’s does, so I know it’s good! Love this 🙂

Pamela September 9, 2012 at 11:22 am

I’m with you. It needs that bit of tang. Although sometimes I use a thick grainy mustard instead of the mustard powder in my recipe. That also works really well.

Mom September 6, 2012 at 8:48 am

I will have to try this soon. It’s not as difficult as Grandma B’s and
of course Lobster is always great. Since we will be in that area
we will sample as many as possible.

Pamela September 6, 2012 at 9:06 am

Have fun on your trip! If you really love me….you’ll send some out to us while you’re there. You’ve got the address. 😉

claudia @whats cookin italian cuisine September 5, 2012 at 5:03 pm

Pam this is scrumpticious, I absolutely love this recipe and can’t wait to try!.
Hope you had a great summer…
thank you for making me crave this!

Pamela September 5, 2012 at 8:19 pm

You’re very welcome Claudia. I can’t wait to hear how you like it. Enjoy!

Julia September 5, 2012 at 10:46 am

The relationship advice sums up my husband and I.
So does this mac and cheese: he’d kill for the lobster, but give me the carbs and cheese!

Pamela September 5, 2012 at 3:57 pm

Julia, my husband and I couldn’t be more different too. And in our house I want the lobster and he wants the mac and cheese. 🙂

Leave a Comment