This lobster mac and cheese combines tender butter-poached lobster meat with a rich, creamy sauce of sharp cheddar and Gruyère, then baked until bubbly and golden. It's an elegant, restaurant-quality dish that elevates the classic comfort food.
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Prepare the lobster. Split the tails lengthwise and separate the claws from the body.
In a large skillet, melt 5 tablespoons of unsalted butter over medium-low heat.
Season the lobster tails with kosher salt and place them, along with the claws, in the melted butter. Cook low and slow for about 2 minutes per side, covered.
While the lobster cooks, finely mince the shallot and garlic cloves.
Remove the cooked lobster tails from the pan. Continue to poach the claws for another 2 minutes, covered, then remove them from the pan. Reserve the infused butter in the skillet.
Add the minced garlic and shallots to the skillet and sauté for one minute until fragrant.
Whisk in the all-purpose flour to create a roux and cook for one minute.
Pour in the cognac to deglaze the pan, stirring until the alcohol has cooked off.
Gradually whisk in the whole milk until the sauce is smooth. Season with paprika, kosher salt, and freshly ground black pepper.
Bring the sauce to a bubble, then reduce heat to a simmer. Cook for 10-12 minutes, whisking occasionally, until the sauce has thickened.
While the sauce simmers, cook the pasta in a large pot of salted boiling water according to package directions. Drain when finished.
Remove the lobster meat from the shells and roughly chop it.
Stir the mascarpone cheese into the sauce until melted and silky.
Add the chopped lobster meat and fresh parsley to the sauce. Simmer for 1-2 minutes.
Turn off the heat. Reserve 1 cup of the total grated cheese for the topping. Add the remaining cheddar and Gruyère to the sauce and stir until fully melted.
Add the drained pasta to the cheese sauce and stir to combine.
Butter a small baking dish and pour in the lobster mac and cheese.
Top with the reserved 1 cup of grated cheese.
Place under the broiler until the cheese is melted, golden, and bubbly.
Garnish with fresh chives and optional buttered toasted panko breadcrumbs before serving.
Refrigerate leftovers in an airtight container up to 3 days. Reheat gently on stovetop or in a 325°F oven with a splash of milk to restore creaminess.
large pot (for boiling water and poaching lobster) · baking dish (9×13 inch or similar)
Yes. Assemble the dish, cover, and refrigerate up to 24 hours before baking. Add 10–15 minutes to bake time if starting from cold.
Poach the lobster in butter until the meat is opaque and tender, about 8–10 minutes depending on size. Avoid overcooking, which makes it rubbery.
Use brandy, dry white wine, or sherry in equal measure. You can also omit it, though it adds depth to the sauce.
Yes. Thaw completely and poach in butter until opaque, about 6–8 minutes. Adjust timing based on tail size.
Keep heat moderate, whisk constantly when adding milk, and ensure the roux is fully cooked before incorporating liquid.
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