Sharp parmesan and cheddar, mellow gruyere, 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!
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, stirring, about 5 minutes. Add white wine and cook for an additional 1-2 minutes, 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.
Notes
Click on the time in the instructions to start a timer!