SaveLobster Mac and Cheese
Butter-poached lobster, three-cheese Mornay, panko-Parm crust. The steakhouse side, perfected at home.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $50.00 · $8.33/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 lb lobster tails (meat removed, or 12 oz cooked lobster)
- 6 tbsp unsalted butter (divided)
- 1 lb cavatappi
- 1/4 cup all-purpose flour
- 3 cup whole milk (warmed)
- 1/2 cup heavy cream
- 3 cloves garlic (grated)
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice (fresh)
- 8 oz sharp white cheddar (grated)
- 6 oz Gruyère (grated)
- 4 oz fontina (grated)
- 1 cup panko breadcrumbs
- 1/2 cup Parmigiano-Reggiano (grated)
- 2 tbsp fresh chives (chopped)
- 1 tbsp fresh tarragon (chopped)
- 1 tsp kosher salt
- 1/2 tsp white pepper
- 1/2 tsp paprika
Instructions
- 1
Butter-poach lobster: melt 3 tbsp butter with 2 tbsp water over low heat, add lobster, poach 4-5 minutes until opaque (145°F). Remove, chop into bite-sized pieces.
Low and slow in butter = silky lobster. Boiling water turns it rubbery.
- 2
Preheat oven to 400°F. Boil pasta in salted water 2 minutes less than package. Drain.
Undercook — it finishes in the oven. Fully cooked = baked mush.
- 3
Make Mornay: melt remaining 3 tbsp butter in a pot over medium. Whisk in flour, cook 90 seconds (blonde roux, no color).
Roux past blonde = less thickening power and a bitter edge.
- 4
Slowly whisk in warm milk, then cream. Simmer 3 minutes until sauce coats a spoon. Add garlic, Dijon, salt, white pepper.
- 5
Kill heat. Stir in cheddar, Gruyère, fontina in 3 additions, fully melting each. Finish with lemon juice.
Off heat + gradual additions = silky sauce. Direct heat + dump = grainy.
- 6
Fold pasta, lobster, half the chives and tarragon into sauce. Transfer to a buttered baking dish.
Lemon juice and herbs cut through the richness — without acid this dish cloys.
- 7
Mix panko with Parm and paprika, sprinkle over the top. Bake 18-20 minutes until bubbling and the crust is deep golden.
- 8
Rest 10 minutes, finish with remaining chives and tarragon.
Pairs With
Meursault or Puligny
Oak and hazelnut meet butter and cheese.
Blanc de Blancs
Bubbles scrub richness — the only move.
Dry, ginger or plain
Acid and effervescence cut the fat.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Easy-going rock, country, and the kind of music that pairs with burgers and cold beer.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Buy frozen raw lobster tails — better quality, half the price of fresh.
- •A splash of sherry in the sauce nods to lobster bisque. Optional, excellent.
- •Make the Mornay a day ahead, assemble and bake fresh.
Substitutions
- lobster → large shrimp or jumbo lump crab
- fontina → extra Gruyère or Havarti
Leftovers
Refrigerate 3 days. Reheat covered at 350°F with a splash of cream.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
