Lobster Mac and Cheese

Name: Lobster Mac and Cheese with Béchamel
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 (5 oz) lobster tail; 1 clove garlic, minced; salt, to taste; 1/2 cup heavy cream; 1/4 cup marinara sauce; 8 oz elbow macaroni, cooked; 1/4 cup Parmesan cheese, grated; 1/2 cup mozzarella cheese, shredded; 2 tbsp béchamel sauce

This creamy lobster mac and cheese combines fresh lobster tail with a rich béchamel and marinara sauce, baked until golden and bubbly in cast iron. The standout feature is the epic cheese pull created by layering mozzarella and Parmesan over tender elbow pasta.

🌍American 🏷️Lobster mac and cheese 🏷️Mac and cheese 🏷️Lobster 🏷️Pasta Seafood

🏷️

🏷️Cheesy

-0:00

devourpoweronTikTok

Total

15 min

Servings

1

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by devourpower

-0:00

devourpoweronTikTok

Ingredients

1 (5 oz) lobster tail
1 clove garlic, minced
salt, to taste
1/2 cup heavy cream
1/4 cup marinara sauce
8 oz elbow macaroni, cooked
1/4 cup Parmesan cheese, grated
1/2 cup mozzarella cheese, shredded
2 tbsp béchamel sauce

9 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Crack open the lobster tail, remove the meat, and chop it into bite-sized pieces.
2
In a hot pan, sauté the chopped lobster meat with minced garlic and a pinch of salt until just cooked.
3
Pour in the heavy cream and marinara sauce, stirring to combine and bring to a simmer.
4
Add the cooked macaroni to the pan and stir to coat evenly with the sauce.
5
Stir in half of the Parmesan cheese and half of the mozzarella cheese until melted and incorporated.
6
Add the béchamel sauce and mix thoroughly until the sauce is creamy and smooth.
7
Transfer the mac and cheese to a small cast iron skillet or oven-safe dish.
8
Top with the remaining Parmesan and mozzarella cheese.
9
Place under a broiler and cook until the cheese is melted, bubbly, and lightly browned on top.
10
Serve immediately.

Was this recipe helpful?

Tips & Notes

Pro tips

Fold lobster meat into the sauce gently just before baking to preserve texture and prevent it from becoming rubbery.
Layer the cheeses (Parmesan on bottom, mozzarella on top) to maximize the cheese pull while ensuring the sauce doesn't separate.
Use a preheated cast iron skillet to ensure even browning on the bottom and edges; the cast iron also retains heat for that bubbly, golden finish.
Reserve 1/4 cup pasta cooking water to loosen the sauce if it's too thick after combining marinara, béchamel, and cream.

Substitutions

Lobster tail → large shrimp or crab claw meat (adjust cooking time to 1–2 minutes if raw)
Mozzarella → fontina or gruyère (richer flavor, less stretchy)
Marinara → roasted red pepper sauce or sun-dried tomato cream (shifts flavor but maintains creaminess)
Heavy cream → half-and-half or whole milk (lighter texture, less rich)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of cream or milk to restore creaminess.

Equipment

cast iron skillet · whisk

Common Questions

Can I make this ahead of time?

Yes. Assemble the dish in the cast iron up to 24 hours ahead, cover, and refrigerate. Bake from cold, adding 5–10 minutes to the bake time until the top is golden and edges bubble.

How do I cook and prepare the lobster tail?

Crack the lobster tail and remove the meat in one piece if possible. Chop or cut into bite-sized chunks, then fold into the mac and cheese sauce just before baking to avoid overcooking.

What if I don't have béchamel prepared?

Make a quick béchamel by whisking 2 tbsp butter with 2 tbsp flour over medium heat for 1 minute, then slowly add 1/2 cup milk or cream while stirring until thickened (about 3–5 minutes).

Can I use a different type of pasta?

Yes, small shapes like ditalini, cavatappi, or penne work well. Avoid long pasta like spaghetti, which doesn't hold cheese sauce as effectively.

How do I know when it's baked through?

Bake until the top is golden brown and the sauce bubbles around the edges (usually 15–20 minutes at 375°F). The cheese pull indicates it's ready to serve.