Sharp parmesan and cheddar, mellow Gruyère, and tender, sweet lobster make the perfect combination in Baked Lobster Mac and Cheese. Perfect for the holidays or even an indulgent evening on your own, this is definitely the grown-up version of mac and cheese. It’s creamy, buttery comfort food at its best!
Cheese and seafood.
Oh, yes, we’re going there. One of the most basic rules in the culinary world is not to mix these two foods together. Do not pass Go. Do not collect $200. Unless you’re lobster mac and cheese, in which case, go right ahead.
It seems Lobster Mac and Cheese has received a free pass from this rule. And we’re glad it did!
If you’re still hesitant, let’s take a moment to reflect on how good lobster goes with butter and cream sauces. It doesn’t get much better than that, does it? Thanks to the creamy Gruyère in this recipe, it’s really not that far off. Ok, it’s a little different, but just bear with me on this.
We’re taking the buttery, cheesy, indulgently creamy road to Lobster Mac and Cheese-ville today, and you’re going to love it. Don’t worry, I promise you, it’ll be amazing.
Remember a few weeks ago when I made Chicken Marsala Casserole with Mushrooms for my mother’s birthday? This week it was my father turn to pick out a birthday dinner, and it turns out that lobster mac and cheese is his favorite meal.
He first discovered this cheesy-goodness in Atlantic City, New Jersey, at a little restaurant on the boardwalk called Land Shark Bar & Grill.
Unfortunately, I wasn’t with my father when he ordered lobster mac and cheese the first time, so I couldn’t really re-create the version they serve at the restaurant. But I thought I could make him something just as good for his birthday, and it turns out he loved it!
I know this from not only the big smile he had on his face during dinner, but also the enthusiasm he ate the leftovers with the next day.
Or maybe it was just the wine.
The world may never know.
My mother and I are both gluten free, so I used Barilla gluten free pasta and 4c gluten free breadcrumbs for this dish. You can make it with regular pasta and breadcrumbs, too, and follow the same directions.
I do recommend (if you’re making this gluten free) to make sure your pasta is only cooked until it’s al dente (still a little bit hard). It’s also important to rinse the pasta with cold water after it’s drained, to stop it from cooking before you put it in the oven. This will prevent mushy mac and cheese.
My local supermarket also only carried whole lobsters or lobster tails. I bought several lobster tails, removed the meat, cut it into pieces (discarded the shells) and sautéed it with about a tablespoon of butter until it was almost cooked through.
This is really comfort food at its best, and with the holidays coming up I might just have to make it again soon! Or, you know, a few times…
I hope you enjoy this recipe as much as my family did!
- 16 oz gluten free spiral pasta
- 1 lb lobster meat cooked and coarsely chopped
- 6 tbsp unsalted butter
- 1 small yellow onion finely chopped
- 3 cups milk
- 2 cups plain gluten free bread crumbs
- 1 1/2 cups sharp cheddar cheese shredded
- 1 1/2 cups gruyere cheese shredded
- 1/2 cup parmesan cheese shredded
- 1/2 cup fresh chives minced
- 1/4 cup gluten free all-purpose flour
- 1/4 cup dry white wine
- 2 cloves garlic minced
- 1 tbsp Dijon mustard
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1/8 tsp cayenne pepper
Preheat oven to 375°F. Grease a 3-quart baking dish and set aside.
Add pasta to boiling water and cook until al dente. Drain and rinse with cold water, set aside.
Melt 4 tbsp. butter in a large pot over medium heat. Add onion and garlic, cook until onions are softened. Add white wine and cook for an additional minute, reducing the wine by about half.
Slowly add flour, whisking until it formed a thick paste (about 1 minute).
Add milk and slowly bring to a boil while whisking. Reduce heat and simmer for an additional 1-2 minutes, or until sauce thickens.
Add cheddar, gruyere and parmesan, stirring all ingredients together until cheese melts. Remove from heat.
Stir in Dijon mustard, salt, pepper, nutmeg, cayenne, and chives and mix well.
Fold in lobster meat and pasta. Pour into baking dish.
In a small pot, melt remaining 2 tbsp. butter. Remove from heat, add breadcrumbs and mix well. Spread breadcrumbs on top of mac and cheese evenly.
Bake mac and cheese (uncovered) for 30-40 minutes, or until top is golden brown and sauce is bubbling. Remove from oven and let cool slightly before serving.
You can use regular or gluten free flour for this recipe.
I used Barilla Gluten Free Pasta and 4c gluten free breadcrumbs for the recipe pictured above, but you can use regular pasta and breadcrumbs and follow the same directions.
The most important part is that the pasta is only cooked until al dente (or else it will come out mushy!).