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Perfect Lobster Mac and Cheese for Two

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A rich and creamy lobster mac and cheese recipe perfect for two, combining tender lobster meat with a silky cheese sauce and a crunchy breadcrumb topping.

Ingredients

Scale
  • 6 ounces elbow macaroni (about 170 grams), or any small pasta shape
  • Salt, for pasta water
  • 8 ounces cooked lobster meat, chopped (tails or claw meat work great)
  • 1 tablespoon unsalted butter (to gently sauté lobster)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (use gluten-free flour if needed)
  • 2 cups whole milk (480 ml), warmed
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1 cup sharp white cheddar cheese, shredded (about 100 grams)
  • 1/2 cup Gruyère cheese, shredded (about 50 grams)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup panko breadcrumbs (use gluten-free panko for allergy-friendly)
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add 6 ounces (170 grams) of elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside.
  2. Melt 1 tablespoon of unsalted butter in a skillet over medium heat. Add the chopped lobster meat (8 ounces) and gently sauté for 2-3 minutes until warmed through. Remove from heat and set aside.
  3. In the same skillet or a clean saucepan, melt 2 tablespoons of butter over medium heat. Sprinkle in 2 tablespoons of all-purpose flour and whisk constantly for about 1-2 minutes until it forms a smooth paste and smells slightly nutty but not browned.
  4. Slowly pour 2 cups (480 ml) of warmed whole milk into the roux while whisking vigorously to avoid lumps. Continue whisking and cooking for 4-5 minutes until the sauce thickens and coats the back of a spoon.
  5. Stir in 1/2 teaspoon Dijon mustard, 1/4 teaspoon garlic powder, and 1/4 teaspoon smoked paprika. Season with salt and freshly ground black pepper to taste.
  6. Remove sauce from heat and stir in 1 cup sharp white cheddar and 1/2 cup Gruyère cheese until melted and smooth. Add a splash more milk if sauce is too thick.
  7. Fold the drained pasta and sautéed lobster gently into the cheese sauce until well coated.
  8. In a small bowl, mix 1/2 cup panko breadcrumbs, 1 tablespoon melted butter, and 1 tablespoon grated Parmesan cheese.
  9. Pour the cheesy lobster pasta mixture into an oven-safe baking dish. Evenly sprinkle the breadcrumb topping over the surface.
  10. Bake in a preheated oven at 375°F (190°C) for 15-18 minutes, until the topping is crisp and golden brown.
  11. Let rest for 5 minutes before serving.

Notes

Do not overcook pasta; cook al dente as it will bake later. Warm milk before adding to roux to avoid lumps. Cook lobster gently over low heat to keep tender. Use freshly grated cheese for best melt. For extra bubbly topping, broil for 1-2 minutes at the end. Variations include gluten-free, dairy-free, spicy, and adding shrimp.

Nutrition

Keywords: lobster mac and cheese, creamy lobster pasta, cheesy lobster recipe, mac and cheese for two, easy lobster dinner

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