Our Steakhouse-Worthy Lobster Mac And Cheese Recipe
Prep Time:
45 minutes
Cook Time:
40 minutes
Servings:
6 Servings
Ingredients
  • 4 cooked lobster tails (about 1 pound meat), shells on
  • 4 ½ cups whole milk
  • 1 pound elbow pasta (or cavatappi)
  • 6 tablespoons unsalted butter, divided
  • ¼ cup all-purpose flour
  • 8 ounces Gruyère cheese, grated
  • 8 ounces aged white cheddar cheese, grated
  • 4 ounces Parmigiano-Reggiano cheese, grated
  • 2 tablespoons cognac
  • 1 tablespoon Dijon mustard
  • 1 teaspoon truffle oil
  • Sea salt, to taste
  • White pepper, to taste
  • ½ cup panko breadcrumbs
Directions
  1. Remove meat from lobster tails, setting the shells aside and cutting the meat into 1-inch pieces.
  2. In a saucepan over medium-low heat, combine milk and lobster shells. Bring to gentle simmer.
  3. Remove from heat, cover, and steep for 30 minutes.
  4. After the steeping time is up, strain the milk and set aside. Discard the shells.
  5. Bring a pot of salted water to a boil.
  6. Cook pasta to al dente per package instructions, then set aside.
  7. Preheat the oven to 375 F.
  8. To make the béchamel, melt 4 tablespoons butter in saucepan over medium heat.
  9. Add flour and cook for 2 minutes, stirring often.
  10. Gradually whisk in lobster-infused milk.
  11. Simmer until thickened, 5 to 7 minutes, and remove from heat.
  12. Add all of the cheeses in batches, stirring until melted.
  13. Fold in cognac, mustard, truffle oil, optional cayenne, salt, and white pepper.
  14. Fold pasta and chopped lobster meat into cheese sauce.
  15. Butter a large, rectangular baking dish.
  16. Transfer pasta mix to buttered baking dish and set aside.
  17. Preheat a pan with remaining 2 tablespoons butter to medium heat.
  18. Once butter is melted, toss in panko crumbs and stir around until golden. Remove from heat.
  19. Sprinkle the breadcrumbs over the pasta.
  20. Bake the pasta for 25 to 30 minutes, until golden and bubbling.
  21. Rest 5 minutes before serving.