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Lobster Mac and Cheese Recipe

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Have you ever had Lobster Mac and Cheese? It is so amazing! You must try it! This Lobster Mac and Cheese Recipe takes only about 30 minutes to put together and then another 30 or so in the oven.

Casserole with lobster mac and cheese and 2 whole lobsters in backgroundPin

This lobster mac and cheese recipe is very easy to make! If you have never made a bechamel, don’t be distressed. It is much easier than people suggest! The reason this lobster mac and cheese recipe is so wonderful is that I use lobster stock in the bechamel, which gives it such a rich flavor!

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Lobster Mac and cheese recipe in clear casserole with large chunks of lobsterPin

Have you ever made lobster, or even shrimp stock? It’s very easy to make. Just add the shells of the lobsters back to the water they were boiled in, crank the heat to high and cook it down until a quart or two remain. Let the stock cool and then strain it through cheese cloth to remove any solids or sand. You can do the same for any seafood, clams, shrimp, crab. It is great in soups, stews and this Mac and Cheese!

Lobster macaroni and cheese with breadcrumb and parsley garnishPin

If you add this stock to your cheese sauce, it amps up the flavors to all new heights! We are supposed to be eating more seafood. Right? Well pairing the lobster with mac and cheese means that it only cost me about $8.00 to add the meat from 1 small lobster. We have a fish monger nearby who sells culls (usually missing one claw) for $6.99 per pound, which is very cheap in this area. So this meal, although it looks extravagant, only cost about $14 dollars for 8 servings, or $1.75 per serving! What a decadent meal for so cheap!

lobster mac and cheese on spoon, dripping with cheesePin

Do you love lobster? We love lobster! Check out my Lobster Pizza with Spinach and Gouda! You will love that, as well! Thanks for stopping by today!

Enjoy! And have fun cooking!

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Lobster mac and cheese in a glass dish.Pin

Lobster Mac & Cheese

Have you ever had Lobster Mac and Cheese? It is so amazing! You must try it! This Lobster Mac and Cheese Recipe takes only about 30 minutes to put together and then another 30 or so in the oven.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 8 votes
Print Pin Rate
Course: entree
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Resting time: 5 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 491kcal
Author: Beth Neels
Cost: $10


  • 1 lb Lobster (or use cooked lobster tail)
  • 1 lb small pasta, elbows, small shells, ziti, penne, etc.

For béchamel

  • 4 Tbsp butter, unsalted
  • 4 Tbsp all-purpose flour
  • 1-3/4 cups milk (I use Cashew milk) 3 cups, if not using stock
  • 1-1/4 cup lobster stock (optional) chicken stock may be substituted
  • 3 cups cheese, I used 1.5 cups sharp cheddar and 1.5 cups gouda)


  • Cook lobster (place head first) in boiling water for about 7 minutes for first pound and the 3 minutes per additional pound. until dark red in color. Remove tail and claw meat from shell. Cut into bite sized pieces.
  • Cook pasta according to package directions. Reserve a mug full of pasta water before draining pasta.
  • Heat milk in another pot on the stove or in the microwave until very warm.
  • Turn on oven to 350°F

For béchamel

  • Melt butter in medium saucepan.
  • Add flour to melted butter. Whisk until smooth.
  • Add warm milk all at once and whisk until smooth, stir constantly, until thick.
  • Add cheese, reduce heat to low. Cook until sauce is very thick and cheese is melted.
  • Add cheese sauce to pasta with enough cooking water to coat the pasta thoroughly. Mix in lobster.
  • Add Macaroni and cheese to a 2 qt buttered casserole. Bake at 350°F for about 30 minutes, until hot and bubbly.
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It’s important to save the mug of pasta water to bring the sauces together.
Warm milk in a separate pan until hot but not boiling, for bechamel, to save time.
Cook pasta to barely al dente, it will continue to cook in sauce.
Leftovers are safe for 3-4 days. 
Best if not frozen.


Calories: 491kcal | Carbohydrates: 45g | Protein: 27g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 131mg | Sodium: 586mg | Potassium: 287mg | Fiber: 1g | Sugar: 1g | Vitamin A: 600IU | Calcium: 369mg | Iron: 1.4mg
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  1. 5 stars
    I could eat lobster mac and cheese every few weeks. Yours looks so delicious and perfect! And that shot with the cheese string . . . Drool city!

  2. 5 stars
    The thought of lobster mac and cheese gives me palpitations, primarily because they are soooooo very expensive here. It does sound very delicious though!

  3. 5 stars
    Oh my! This recipe is beautiful. I love lobster, I love cheese I love pasta. This dish is heaven on a plate. Seeing that strings of cheese there makes me want to make this right now ????????

  4. 5 stars
    Good gawd, we all need some of this right now! What a tempting bowl of yummy deliciousness with ALL of my favorite flavors. Pinning now!

  5. 5 stars
    You say “lobster”, I say “oh yeah”. You say “mac’n”cheese”, I say “oh yeah”. You took to it to the next level with this lobster mac-n-cheese so I am not sure what I say for that! But it looks delicious!

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