Garlic Butter Lobster Mac & Cheese

Lobster Mac & Cheese

Creamy, rich, and over-the-top indulgent, this Lobster Mac & Cheese is a moment. Think garlic butter poached lobster nestled in a silky cheese sauce that clings to every curve of your pasta. Baked until golden and bubbling with a blanket of parmesan on top, it’s the kind of dish that turns dinner into a celebration.

Why You’re Going to Love This Recipe

• Lobster cooked in garlic butter makes this feel luxurious with minimal effort
• The cheese blend with white cheddar, muenster, and parmesan melts like a dream
• Creamy roux-based sauce made with lobster poaching liquid for added depth
• Perfect for special occasions or when you just want to treat yourself
• Baked to golden perfection for that irresistible cheesy crust

Ingredients

You’ll need lobster tails, unsalted butter, garlic, pasta, heavy cream, white cheddar, muenster, parmesan, flour, and a few key seasonings like old bay, onion powder, and paprika. Fresh parsley for garnish seals the deal.

Garlic Butter Poached Lobster (WATCH HERE)

Start by melting butter in a pan over low heat. Once it begins to gently bubble, add the lobster tails with garlic and a touch of salt. Let them poach in the butter for just a few minutes until they turn opaque and tender. Baste occasionally, then transfer to a wire rack and strain the poaching liquid. Reserve some of that liquid for the sauce as it adds incredible flavor.

Mac & Cheese

In a large pot, whisk together the reserved poaching liquid and flour to create a light roux. Slowly stream in room temperature heavy cream, whisking constantly until smooth. Season with old bay, onion powder, garlic, paprika, and salt. Let it simmer until it thickens enough to coat the back of a spoon.

Remove from heat and stir in sharp white cheddar and muenster until the sauce is velvety. Fold in your cooked pasta. I used shellbows for their sauce-catching curves and toss until every piece is coated. Add the lobster, chopped into bite-sized pieces, and mix until evenly combined.

Assemble and Bake

Spoon half of the mac into a greased baking dish. Add a layer of muenster cheese, then top with the rest of the mac. Finish with a generous grating of parmesan. Bake at 375 degrees until bubbling and golden brown on top.

Let it rest for about 10 minutes so the cheese can settle into that perfect creamy texture. Garnish with fresh parsley and serve warm.

Print Recipe

Garlic Butter Lobster Mac & Cheese

This Lobster Mac & Cheese is the ultimate comfort food glow-up. Garlic butter poached lobster meets a luxuriously creamy cheese sauce made with sharp white cheddar, muenster, and parmesan, all folded into tender pasta and baked until golden and bubbling. It’s rich, savory, and perfect for when you’re craving something decadent. Whether you’re serving it for a special dinner or just spoiling yourself because you deserve it, trust me.

Prep Time30 minutes mins

Cook Time20 minutes mins

Course: brunch, dinner

Cuisine: American

Keyword: creamy pasta, lobster, mac and cheese, seafood

Author: kingcooks

Ingredients

Garlic Butter Poached Lobster

• 3-4 lobster tails cleaned, deveined and shelled
• 1 stick butter unsalted
• 1 tsp garlic minced or paste
• 1 tsp salt

Mac & Cheese

• 16 oz short pasta such as shells or elbow cooked according to packaging
• 4 cups heavy cream room temp
• 2 cup sharp white cheddar shredded
• 1 1/2 cup parmesan cheese freshly grated
• 1 1/2 cup muenster cheese shredded
• 6 tbsp poaching liquid from poached lobster
• 6 tbsp flour
• 1 tsp garlic minced
• 1 tsp old bay seasoning
• 1 tsp onion powder
• 1 tsp pepper
• 1 tsp salt
• 1/2 tsp paprika

Garnish

• Parsley freshly chopped

Instructions

Garlic Butter Poached Lobster

• In a pan over low heat melt a stick of unsalted butter. Once the butter is gently simmering, add the cleaned and shelled lobster tails with minced garlic and salt.
• Allow the lobster tails to gently cook in the simmering butter for 4-5 minutes. Bast the lobster tails when necessary. Remove from the butter and place on a wire rack. Strain the poaching liquid and reserve 6 tbsps.

Mac & Cheese

• In a large pot over medium heat, add the reserved 6 tbsps of poaching liquid with some flour. Whisk constantly for 1-2 minutes to create a roux that is light brown in color.
• Then, slowly add the heavy cream in a steady stream while whisking. This will help prevent lumps and lead to a super smooth sauce.
• Once all the heavy cream is incorporated, season with old bay seasoning, onion powder, minced garlic, paprika and salt to taste.
• Allow to cook for an additional 3-4 minutes until the sauce is thick enough to coat the back of a spoon. Make sure to keep whisking the entire time to avoid scorching at the bottom of the pot.
• Remove from heat and fold in the shredded sharp white cheddar and 1 cup shredded muenster cheese. Now that the sauce is nice and smooth, pour over the cooked pasta of your choice. I’m using shellbows which is a hybrid of shells and elbows for maximum sauce coverage.
• Finally, cut the poached lobster tails into bite sized pieces and fold into the mac and cheese. Mix until well incorporated.

Assemble

• Preheat the oven to 375F.
• Transfer half of the mac and cheese to a prepared baking dish followed by a lay of muenster cheese. Top with the remaining mac and cheese and smooth out to an even layer.
• Finally, cover with a decent amount of freshly grated parmesan cheese. Place in the oven and bake for 15-20 minutes until the top is bubbling and golden brown.
• Allow to sit for 10 minutes before serving. Garnish with freshly chopped parsley and enjoy!