Plated + Served: Lobster Mac and Cheese


Do you shop at big box stores? Have you ever been pleasantly surprised by something you’ve found there? I mean, something truly unexpected and high-quality… 

Mama usually goes to those stores to buy things the fam uses a lot: laundry detergent, paper plates, toilet paper.

But the other day when I was wandering the aisles marveling at things like the jar of 200 Kosher Dills, I came across a frozen half-pound lobster tail. It was Wild Caught, from the Bahamas (so I know how and where it was fished), and beautiful.

I’ve been wanting to make Lobster Mac and Cheese for a while now because every time I’ve ordered it in a restaurant (well, almost every time), I’ve thought to myself, “I know I can do better.”

And I have. Let me know what you think.

Lobster Mac and Cheese

Lobster Mac and Cheese
prep: 20 minutes
cook: 20 minutes
serves: 6 (one-cup serving)

you’ll need…
4 Tablespoons butter, divided
¾ cup breadcrumbs
8 oz. cooked lobster meat, cut into 1-inch pieces
½ lb. cooked rigatoni, penne or cellentani pasta (slightly undercooked)
2 Tablespoons finely chopped celery
2 Tablespoons garlic, finely minced or pressed
1 Tablespoon finely minced shallots
¼ cup flour
1 cup milk
1 cup heavy whipping cream
1 cup Gruyère cheese
1 cup cheddar cheese
1 teaspoon Old Bay Seasoning
¼ teaspoon salt

let’s get to it…
2 Tablespoons of butter in a small saucepan over medium heat. Remove from heat and stir breadcrumbs into melted butter; set aside.
Melt  remaining 2 Tablespoons of butter over medium low heat in a medium sized heavy bottom pan (large enough to hold pasta later). Add celery, garlic and shallots; sauté for 2 to 3 minutes or until soft.
Stir in flour and cook for 1 to 2 minutes until the flour loses its uncooked taste. Increase temperature to medium and, using a whisk, slowly stir in milk and cream and cook until thickened.
Remove sauce from heat and add cheese, ½ cup at a time; whisking constantly. Add the Old Bay Seasoning and salt and whisk until smooth.
Add the pasta to the cheese sauce, stirring gently with a large spoon or rubber spatula to coat the pasta. Stir in the lobster.
Place 6 bowls on a baking sheet and spoon Lobster Mac and Cheese evenly into bowls. Top with prepared breadcrumbs.
Place bowls on baking sheet under broiler for 1 to 2 minutes or until breadcrumbs have browned. Serve immediately.


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I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: