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Creamy Lobster Mac & Cheese

Sharp cheddar, Gruyère, and a pound of lobster folded in at the end.

Creamy Lobster Mac and Cheese recipe card from Sea Salt Lobster Co., Saco, Maine

Mac and cheese is forgiving, which is exactly why people ruin lobster in it. The trick is folding the meat in at the end so it warms through instead of cooking twice.

Ingredients

  • 1 lb cooked picked lobster meat
  • 16 oz elbow pasta
  • 4 tbsp butter
  • 4 tbsp flour
  • 3 cups milk
  • 2 cups sharp cheddar cheese
  • 1 cup Gruyère cheese
  • Salt, pepper, paprika
  • Buttered breadcrumbs (optional)

Preparation

  1. Cook the pasta. Follow the package, drain, set aside. Pull it a minute early — it finishes in the oven.
  2. Start the roux. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
  3. Build the sauce. Slowly whisk in milk and cook, stirring, until thickened.
  4. Melt the cheese. Stir in cheddar and Gruyère until smooth. Season with salt, pepper and paprika.
  5. Fold in the lobster. Off the heat. Gently.
  6. Combine. Mix with the pasta and transfer to a baking dish.
  7. Bake. Top with buttered breadcrumbs if using. 375°F for 20 minutes, until bubbly and golden.

Serving

Serves 6. It's rich — a sharp green salad cuts it well.

Pro tips

  • Grate your own cheese. Pre-shredded is coated in starch and the sauce goes grainy.
  • Keep the lobster in big pieces. Chopped fine, it disappears into the cheese and you've wasted it.
  • Gruyère does the heavy lifting on flavor. Don't swap it for more cheddar.
  • If it looks slightly loose going into the oven, that's right. It tightens as it bakes.

What you'll need

Packed by hand in our own facility in Saco, Maine.