Entrée: United States – Lobster Mac and Cheese

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 50 min

Additional 10 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) elbow macaroni or cavatappi
1 lb (450 g) cooked lobster meat, chopped into bite-size pieces (about 2 lobsters, 1.25 lb (567 g) each)
6 tbsp (90 g) unsalted butter, plus more for greasing
6 tbsp (45 g) all-purpose flour
3 cups (720 ml) whole milk, warmed
1 cup (240 ml) heavy cream, warmed
12 oz (340 g) sharp white cheddar, freshly grated
6 oz (170 g) Gruyère, freshly grated
1 / 2 cup (50 g) Parmesan, finely grated (for topping)
2 garlic cloves, minced
2 tsp (10 ml) Dijon mustard
1 tsp (5 ml) smoked paprika
1 / 4 tsp (1.25 ml) cayenne pepper (optional, to taste)
1 / 4 tsp (1.25 ml) freshly grated nutmeg
2 tsp (10 ml) kosher salt, plus more for pasta water
1 tsp (5 ml) freshly ground black pepper, plus more to taste
1 tsp (5 ml) lemon zest
1 tsp (5 ml) fresh lemon juice
2 tbsp (30 ml) fresh chives, thinly sliced (plus extra for garnish)
1 1 / 2 cups (150 g) panko breadcrumbs
3 tbsp (45 g) unsalted butter, melted (for topping)
2 tbsp (30 ml) fresh parsley, finely chopped
1 tbsp (15 ml) dry sherry (optional)
1 / 2 cup (120 ml) reserved pasta cooking water (as needed)

Show original ingredient measurements

1 lb (450 g) elbow macaroni or cavatappi
1 lb (450 g) cooked lobster meat, chopped into bite-size pieces (about 2 lobsters, 1.25 lb each)
6 tbsp (90 g) unsalted butter, plus more for greasing
6 tbsp (45 g) all-purpose flour
3 cups (720 ml) whole milk, warmed
1 cup (240 ml) heavy cream, warmed
12 oz / 340 g sharp white cheddar, freshly grated
6 oz / 170 g Gruyère, freshly grated
1 / 2 cup (50 g) Parmesan, finely grated (for topping)
2 garlic cloves, minced
2 tsp Dijon mustard
1 tsp smoked paprika
1 / 4 tsp cayenne pepper (optional, to taste)
1 / 4 tsp freshly grated nutmeg
2 tsp kosher salt, plus more for pasta water
1 tsp freshly ground black pepper, plus more to taste
1 tsp lemon zest
1 tsp fresh lemon juice
2 tbsp fresh chives, thinly sliced (plus extra for garnish)
1 1 / 2 cups (150 g) panko breadcrumbs
3 tbsp (45 g) unsalted butter, melted (for topping)
2 tbsp fresh parsley, finely chopped
1 tbsp dry sherry (optional)
1 / 2 cup (120 ml) reserved pasta cooking water (as needed)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Heat the oven to 375°F. Butter a 3-quart (2.88 L) baking dish (or two 9-inch (23 cm) dishes).
Bring a large pot of well-salted water to a boil. Cook the pasta until very al dente, 1–2 minutes shy of package directions. Reserve 1/2 cup (120 ml) pasta water, then drain.
Make the topping: In a bowl, combine panko, Parmesan, melted butter, lemon zest, parsley, a pinch of salt, and a few grinds of pepper. Set aside.
Start the sauce: In a large pot over medium heat, melt 6 tbsp (90 ml) butter. Add garlic and cook 30 seconds until fragrant. Sprinkle in the flour and whisk constantly for 1–2 minutes to make a pale roux.
Gradually whisk in the warm milk and cream, a little at a time, whisking smooth between additions. Bring to a gentle simmer and cook, whisking often, until thick enough to coat a spoon, 5–7 minutes.
Season the béchamel with Dijon, smoked paprika, cayenne (if using), nutmeg, 2 tsp (10 ml) kosher salt, and 1 tsp (5 ml) black pepper. If using, stir in the sherry and simmer 30 seconds.
Remove the pot from heat. Add the cheddar and Gruyère by handfuls, whisking until fully melted and silky. If the sauce seems too thick, loosen with a splash of reserved pasta water.
Fold in the lobster, chives, and lemon juice. Taste and adjust seasoning with salt, pepper, or more lemon as needed.
Add the drained pasta to the sauce and gently fold to coat. Transfer the mixture to the prepared baking dish and spread evenly.
Sprinkle the breadcrumb topping evenly over the surface.
Bake until bubbling around the edges, 20–25 minutes. For extra color, broil 1–2 minutes until the top is deeply golden (watch closely).
Rest 10 minutes to set. Garnish with extra chives and serve warm.

Heat the oven to 375°F. Butter a 3-quart baking dish (or two 9-inch dishes).
Bring a large pot of well-salted water to a boil. Cook the pasta until very al dente, 1–2 minutes shy of package directions. Reserve 1/2 cup pasta water, then drain.
Make the topping: In a bowl, combine panko, Parmesan, melted butter, lemon zest, parsley, a pinch of salt, and a few grinds of pepper. Set aside.
Start the sauce: In a large pot over medium heat, melt 6 tbsp butter. Add garlic and cook 30 seconds until fragrant. Sprinkle in the flour and whisk constantly for 1–2 minutes to make a pale roux.
Gradually whisk in the warm milk and cream, a little at a time, whisking smooth between additions. Bring to a gentle simmer and cook, whisking often, until thick enough to coat a spoon, 5–7 minutes.
Season the béchamel with Dijon, smoked paprika, cayenne (if using), nutmeg, 2 tsp kosher salt, and 1 tsp black pepper. If using, stir in the sherry and simmer 30 seconds.
Remove the pot from heat. Add the cheddar and Gruyère by handfuls, whisking until fully melted and silky. If the sauce seems too thick, loosen with a splash of reserved pasta water.
Fold in the lobster, chives, and lemon juice. Taste and adjust seasoning with salt, pepper, or more lemon as needed.
Add the drained pasta to the sauce and gently fold to coat. Transfer the mixture to the prepared baking dish and spread evenly.
Sprinkle the breadcrumb topping evenly over the surface.
Bake until bubbling around the edges, 20–25 minutes. For extra color, broil 1–2 minutes until the top is deeply golden (watch closely).
Rest 10 minutes to set. Garnish with extra chives and serve warm.