Free recipe American

Lobster Mac and Cheese

Name: Lobster Mac and Cheese
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz medium pasta shells, or cavatappi; 1 lb cooked lobster meat, cut into bite-size chunks; 6 tbsp unsalted butter, divided, plus more for the dish; 1 large shallot, finely minced; 1/4 cup all-purpose flour; 1/4 cup dry sherry; 3 cups whole milk, warmed; 1 cup heavy cream, warmed; 1 tsp dijon mustard; 1/2 tsp sweet paprika; 1/4 tsp cayenne pepper; 8 oz gruyere cheese, shredded; 6 oz sharp white cheddar cheese, shredded; 1 cup panko breadcrumbs; 1 tsp lemon zest, finely grated; 2 tbsp chives, thinly sliced; kosher salt, to taste, plus more for the pasta water; black pepper, freshly ground, to taste

An indulgent baked mac with sweet lobster, a sherry-kissed Gruyere and white cheddar sauce, and a lemony, buttery panko crust.

By Theo Brandt, Test Kitchen Lead & Cheese Specialist Published March 8, 2026

Jump to recipe

Prep: 30 min
Cook: 40 min
Total: 1 hr 10 min
Servings: 6
Level: Medium

This is mac and cheese dressed up for a celebration. Tender chunks of lobster meet a creamy sauce made with nutty Gruyere and sharp white cheddar, both of which complement seafood without overpowering it.

A splash of dry sherry and a little Dijon give the sauce savory depth, and a hint of paprika and cayenne echoes classic seafood seasonings. The lobster goes in right before baking and only needs a short time in the oven, so it stays sweet and tender rather than rubbery.

A crisp panko topping with lemon zest and chives adds brightness and crunch. Serve it as a showstopping main with a lemony green salad, or in small ramekins as a rich side for steak night.

Sweet chunks of lobster
Sherry and Gruyere sauce
Showstopping celebration dish

Directions

Heat the oven to 375 degrees F and butter a 3-quart baking dish.
Cook the shells in well-salted boiling water for 2 minutes less than the package directions. Drain and set aside.
Melt 4 tbsp of the butter in a large saucepan over medium heat. Add the shallot and cook for 2 minutes until softened.
Whisk in the flour and cook for 1 minute, then whisk in the sherry until smooth.
Gradually whisk in the warm milk and cream. Simmer, whisking often, for 5 to 6 minutes until the sauce coats the back of a spoon.
Whisk in the mustard, paprika, cayenne, 1 tsp salt, and a few grinds of pepper.
Remove the pan from the heat and stir in the Gruyere and cheddar a handful at a time until melted and smooth.
Fold in the pasta, then gently fold in the lobster. Taste for seasoning and spread into the prepared dish.
Melt the remaining 2 tbsp butter and toss with the panko and lemon zest. Scatter evenly over the top.
Bake for 18 to 22 minutes, until bubbling at the edges and the crumbs are golden.
Rest for 5 minutes, then sprinkle with chives and serve.

Test-kitchen tips

Build the pasta and sauce a day ahead and refrigerate, but fold in the lobster and add the topping just before baking.
Steam or boil two or three 1 1/4-lb lobsters to yield about 1 lb of meat, or buy cooked lobster meat from a good fishmonger.
Swap in lump crab meat or cooked shrimp for a less expensive but equally luxurious version.