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Lobster Mac & Cheese


  • 5-6 Lobster tails, cooked and chopped

  • 4 1/2 cups cheddar cheese freshly shredded and divided
  • 1 cup gruyere cheese shredded
  • 1 cup parmesan cheese grated
  • 1 stick butter
  • 6 tablespoons flour
  • 5 cups whole milk
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard powder (optional)
  • 1/2 teaspoon nutmeg (optional)
  • Pepper to taste
  • 1 Pound elbow macaroni
  • Flat leaf parsley chopped (optional)


Heat oven to 400 degrees with rack in the middle of the oven.

Melt butter in a large saucepan over medium heat. Add flour to melted butter and stir until thickened, about 3 minutes.

Slowly whisk in milk a little at a time. The slower you add the milk the thicket the sauce will be. 

Stir in 3 cups of cheddar cheese, gruyere cheese, and 1/2 cup Parmesan cheese into the sauce. Reserve 1 1/2 cups cheddar and 1/2 cup parmesan for the top.

Add salt, pepper, garlic powder, mustard powder and nutmeg to the sauce, stir until combined.

Stir together the cooked macaroni noodles, lobster and the sauce and transfer to a 9 x 13 baking dish, that has been prepped with cooking spray if needed. Sprinkle with remaining cheese and bake in the oven until golden and bubbling, 20-25 minutes.

Sprinkle with flat leaf parsley if desired.

Nutrition Facts

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