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.
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!