Description
A creamy, decadent lobster mac and cheese with a Mediterranean twist, featuring sharp cheddar, Gruyère, Parmesan, fresh lobster, white wine, and fresh herbs. Perfect for impressing guests or indulging in comfort food.
Ingredients
- 12 oz elbow macaroni
- 1 lb fresh lobster meat (cooked lobster tails or claw meat)
- 6 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 cup dry white wine (e.g., Sauvignon Blanc) or chicken broth with lemon juice
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch oven-safe baking dish with butter or non-stick spray.
- Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente, about 8-10 minutes (1-2 minutes less than package instructions). Drain and set aside.
- In a medium saucepan over medium heat, melt 6 tablespoons unsalted butter. Whisk in 1/4 cup all-purpose flour and cook for 2 minutes until bubbly and slightly golden.
- Slowly whisk in 3 cups whole milk and 1/2 cup white wine (or chicken broth with lemon juice). Cook for about 5 minutes until sauce thickens and coats the back of a spoon.
- Stir in minced garlic, fresh thyme, salt, and pepper. Simmer for 1-2 minutes until fragrant.
- Lower heat to low and gradually stir in shredded sharp cheddar, Gruyère, and Parmesan cheeses until fully melted and smooth. Adjust seasoning as needed.
- Fold cooked pasta and lobster meat gently into the cheese sauce, being careful not to break up lobster chunks.
- In a small bowl, toss panko breadcrumbs with olive oil and a pinch of salt.
- Pour mac and cheese into prepared baking dish. Evenly sprinkle breadcrumb mixture on top.
- Bake for 25-30 minutes until the top is golden brown and edges are bubbling.
- Remove from oven and let rest for 5 minutes. Garnish with fresh chopped parsley before serving.
Notes
Use fresh cheese for best melting results. Be gentle folding in lobster to keep chunks intact. If sauce is too thick before baking, stir in a splash of milk. If too thin, it will thicken in the oven. Breadcrumb topping adds essential crunch. White wine adds brightness; substitute with chicken broth and lemon juice if avoiding alcohol. Let rest 5 minutes before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Fat: 22
- Carbohydrates: 30
- Fiber: 1.5
- Protein: 28
Keywords: lobster mac and cheese, cheesy lobster pasta, Mediterranean mac and cheese, homemade lobster mac, creamy lobster pasta, baked mac and cheese, seafood mac and cheese