Step-by-Step Instructions
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Boil the Pasta: Cook your macaroni in salted water until just al dente (it will continue to soften in the oven). Drain and set aside in a large baking dish.
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Make the Sauce: In a large saucepan, melt butter and whisk in flour to create a roux. Gradually add milk, whisking constantly until thickened.
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Add Cheese: Remove the sauce from heat and stir in the shredded cheeses until completely smooth.
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Fold in Lobster: Gently fold the cooked lobster chunks into the cheese sauce, as pictured.
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Assemble: Pour the lobster and cheese mixture over the cooked pasta and stir gently to combine.
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Bake: Place in a 375°F oven for 20–25 minutes until the sauce is bubbly and the top is lightly golden.
FAQ & Tips
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Can I use frozen lobster? Yes, just ensure it is fully thawed and patted dry to prevent excess moisture from thinning out your cheese sauce.
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Breadcrumb Topping: For added texture, sprinkle a mix of Panko breadcrumbs and melted butter over the top before baking.
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Don’t Overcook the Lobster: Since the lobster is already cooked, it only needs to be heated through in the oven; overcooking can make it tough.
How to Serve
This rich dish pairs beautifully with a bright, acidic side to cut through the creaminess. Serve it alongside Honey Glazed Carrots or a crisp green salad. For a full seafood-themed spread, you could also offer a lighter vegetable option like Slow Cooker Whole Cauliflower.
