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Lobster Mac and Cheese Recipe

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Author: Amy Duska


  • 4 lobster tails
  • 12 oz. elbow macaroni

Breadcrumb Topping

  • 1 tablespoon butter
  • 1 cup Italian bread crumbs
  • 4 strips bacon fried and cut into small pieces
  • ¼ cup shredded Parmesan cheese

Cream Sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • 2 cups shredded white cheddar cheese
  • 1.5 cups shredded Swiss cheese
  • ½ cup shredded Parmesan


  • Preheat oven to 425°F and grease an 8" x 8" baking dish.
  • Boil the lobster tail for 8-10 minutes, let cool, remove meat from shell and cut into bite size pieces.
  • Boil the pasta according to package directions or until al dente, drain and set aside.
  • In a heavy stockpot, melt the butter and then add the flour, whisking until combined. Gradually add the whole milk, whisking constantly until the mixture becomes smooth and creamy. Stir in the salt, pepper, cayenne pepper and 3 cheeses and stir until melted. Pour the cooked pasta and lobster pieces into the pot and stir to combine.
  • Pour the mixture into the baking dish and sprinkle with the breadcrumb mixture. Bake for 10-15 minutes or until bubbly and golden brown on top. Remove from the oven and serve hot.


Store in the fridge, covered, for up to 3 days.
Reheat in the microwave or oven at 425°F in an oven-safe baking dish until heated through, about 10-15 minutes.


Calories: 707kcal | Carbohydrates: 64g | Protein: 38g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 146mg | Sodium: 1078mg | Potassium: 422mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1018IU | Vitamin C: 1mg | Calcium: 707mg | Iron: 2mg