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Perfect Lobster Mac and Cheese for Two Recipe

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3.8 from 39 reviews

This Perfect Lobster Mac and Cheese for Two is an easy, creamy, and indulgent recipe combining tender lobster meat with rich cheddar and Gruyère cheeses. The dish is topped with a crisp panko breadcrumb crust baked to golden perfection, creating a decadent comfort meal ideal for a cozy dinner for two.

Ingredients

Pasta and Lobster

  • 6 ounces elbow macaroni (about 170 grams), or any small pasta shape
  • Salt, for pasta water
  • 8 ounces cooked lobster meat, chopped (tails or claw meat work great)
  • 1 tablespoon unsalted butter (to gently sauté lobster)

Cheese Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (use gluten-free flour if needed)
  • 2 cups whole milk (480 ml), warmed
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1 cup sharp white cheddar cheese, shredded (about 100 grams)
  • 1/2 cup Gruyère cheese, shredded (about 50 grams)
  • Salt and freshly ground black pepper, to taste

Topping

  • 1/2 cup panko breadcrumbs (use gluten-free panko for allergy-friendly)
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon grated Parmesan cheese

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Add 6 ounces (170 grams) of elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside.
  2. Sauté Lobster: Melt 1 tablespoon of unsalted butter in a skillet over medium heat. Add the chopped lobster meat (8 ounces) and gently sauté for 2-3 minutes until warmed through. Remove from heat and set aside.
  3. Make Roux: In the same skillet or a clean saucepan, melt 2 tablespoons of butter over medium heat. Sprinkle in 2 tablespoons of all-purpose flour and whisk constantly for about 1-2 minutes until it forms a smooth paste and smells slightly nutty but not browned.
  4. Add Milk: Slowly pour 2 cups (480 ml) of warmed whole milk into the roux while whisking vigorously to avoid lumps. Continue whisking and cooking for 4-5 minutes until the sauce thickens and coats the back of a spoon.
  5. Season Sauce: Stir in 1/2 teaspoon Dijon mustard, 1/4 teaspoon garlic powder, and 1/4 teaspoon smoked paprika. Season with salt and freshly ground black pepper to taste.
  6. Melt Cheese: Remove sauce from heat and stir in 1 cup sharp white cheddar and 1/2 cup Gruyère cheese until melted and smooth. Add a splash more milk if sauce is too thick.
  7. Combine Pasta and Lobster: Fold the drained pasta and sautéed lobster gently into the cheese sauce until well coated.
  8. Prepare Topping: In a small bowl, mix 1/2 cup panko breadcrumbs, 1 tablespoon melted butter, and 1 tablespoon grated Parmesan cheese.
  9. Assemble and Bake: Pour the cheesy lobster pasta mixture into an oven-safe baking dish. Evenly sprinkle the breadcrumb topping over the surface.
  10. Bake: Bake in a preheated oven at 375°F (190°C) for 15-18 minutes, until the topping is crisp and golden brown.
  11. Rest and Serve: Let rest for 5 minutes before serving.

Notes

  • Do not overcook pasta; cook al dente as it will bake later.
  • Warm milk before adding to roux to avoid lumps.
  • Cook lobster gently over low heat to keep it tender.
  • Use freshly grated cheese for best melt.
  • For extra bubbly topping, broil for 1-2 minutes at the end of baking.
  • Variations include gluten-free, dairy-free (with suitable substitutes), spicy by adding cayenne, and incorporating shrimp.

Find it online: https://flavorspath.com/perfect-lobster-mac-and-cheese-for-two-recipe/