Lobster Mac and Cheese

It’s official. Mac and cheese has taken over. It is my favorite food. Growing up it was Manicotti, then Lasagna for awhile, and of course Pizza has always been there for me, but nothing has made me say damnnnnnnnnnnnn the way macaroni and cheese has so many times the past few years. This one surprised me. I am not always one for the fish/cheese combo, I try to shy away from it most of the time. This dish was a special request from John, so I said why not, I have seen it at restaurants lately so it must be ok. There isn’t much I can say to describe the amazing that this meal was. We were all speechless eating it!

Truffle oil goes soo good with mac and cheese. I have a bottle and I only use it to dip bread in and make mac and cheese.

So much lobster.

At this point I had no idea what was about to happen when I mixed these ingredients.

Soo good!

This is my favorite type of pasta for mac and cheese.

The lobster was silky tender and succulent. The smooth cheese sauce and pasta only helped it shine, and did not overpower it.

10oz cheddar
8oz gruyere
2 1/2 cups milk
1/4 onion diced
2 cloves garlic diced
3 tablespoons flour
3 tablespoons truffle oil (to taste)
1 lb pasta
lobster (I used 1 large fresh lobster and 2 frozen lobster meat containers)
tablespoon chopped tarragon
1/4 cup chopped chives
1/4 cup chopped basil
about 15 cherry tomatoes quartered
homemade bread crumbs
lots of butter

Prepare the lobster. As I said, some of mine was pre cooked frozen. I thawed it as I steamed the fresh lobster, then mixed it all together. Chop the herbs all together and quarter the cherry tomatoes. shred up the cheese. Take about a tablespoon of butter and saute the onions in it. After 5 or so, add the garlic. Add 2 more tablespoons of butter and as it is melting, add the flour. Whisk it in and keep it moving, scraping the bottom. Get out all the lumps so it is a smooth mixture. Cook constantly stirring for 2 minutes. Add the milk. Be sure to scrape the bottom of the pan and whisk everything to keep it smooth. when the milk is almost boiling, slowly add the cheese in handfuls and make sure it is fully incorporated before adding the next. turn the heat down a little at this point. When all the cheese is in, add the truffle oil. I used a lot because I like it a lot, but 3 tablespoons should be good. Drop the pasta and cook it a bit less than it says to, but not much. I also food processed some bread at this point to make my breadcrumbs, and mixed them with melted butter. Mix the pasta with the sauce, lobster, tomatoes, and herbs, and get it into a 400 degree oven. We don’t want to overcook the lobster, and the pasta and sauce was already hot going into the pan, but we DO want to get everything set together and allow the pasta to absorb some of the sauce. After only 8 or so minutes, broil the mac and cheese until the top is browned. Wait the longest 10 minutes of your life before eating.


  1. Our local supermarket had frozen 1pound lobsters on sale for $6 each. I got to thinking that we have been tempted by lobster mac & cheese, but never ordered it or tried to make it. I came across your blog by accident, just doing a google search for lobster mac and cheese. Not only was your recipe absolutely delicious, but it was easy and fast (we were cleaned up within an hour of starting the recipe). The tomatoes were a great addition, and I ordered the truffle oil online for next time (Yes, the recipe was delicious even without the truffle oil!!) Thanks for the great recipe, you have two new fans!

  2. no offence, but i don’t believe that breadcrumbs should go on top of mac and cheese. i believe that either cheese, or nothing should go on tom of mac and cheese. (i’ve seen the mean things posted on your site, and i dont want to be like that. sorry if i’ve offended you in any way!)

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