Lobster Mac and Cheese Is Perfect for Date Night


Is it possible to marry ? Just asking.

Gooey, saucy, rich mac and cheese was just about the only think I ate until age 14. But this isn't the mac and cheese I grew up eating. No, friends, this is far more luxurious. How? It's filled with tender, buttery lobster. It's a dish worthy of celebrations and special occasions like . Decedent cheese sauce is tossed with cavatappi pasta—the with perfect spirals and ridges to hold onto the sauce. Lobster is folded in, then it gets topped with panko breadcrumbs and baked until golden and bubbly. I can't think of anything more divine!

What drink goes well with lobster mac and cheese?


Lobster mac and cheese pairs well with lots of different and other . The key is to keep the drink light and refreshing to balance out the salty cheese and buttery lobster. A classic riesling or chardonnay would be delicious, or pull out the bubbly if you're celebrating! 

What's the best cheese for lobster mac and cheese? 

Think sweet, mild, buttery, and salty cheeses for lobster mac and cheese. Strong or funky cheeses will overwhelm the mellow flavor of the lobster. This lobster mac and cheese has four —parmesan, white cheddar, fontina, and goat—that melt into the creamy sauce.

1 lb.

cavatappi pasta


1/2 c.

salted butter, divided, plus more for buttering pan


(4-oz.) lobster tails, meat removed and chopped into large chunks

1 1/4 tsp.

kosher salt, divided, plus more for pasta water

3/4 tsp.

black pepper, divided

1/4 c.

dry sherry

6 tbsp.

all-purpose flour

4 c.

whole milk

1/2 c.

heavy cream

1 c.

parmesan, freshly grated 

8 oz.

mild white cheddar, shredded

8 oz.

fontina cheese, shredded

4 oz.

goat cheese, sliced

1 c.

panko breadcrumbs

1/2 c.

parmesan, freshly grated

2 tbsp.

flat leaf parsley, finely chopped

4 tbsp.

salted butter, melted

Chives, chopped, for serving

Step  1 Preheat the oven to 375°F. Butter a 13-by-9-inch pan generously. Step 


2 For the pasta: Bring a large pot of generously salted water to a boil.  Add the pasta and cook 2 to 3 minutes less than the manufacturer's instructions (the pasta should still be quite firm).  Drain and pour pasta back into the pot; set aside. Step  3 Heat a large, high-sided skillet over medium-high heat, then add 2 tablespoons butter. When it has melted and is foamy and begins to brown, add the lobster and stir to coat. Cook until just opaque, about 1 minute. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, then remove to a plate and set aside. Step  4 Add the sherry to the pan to deglaze, then continue cooking until reduced by half, about 2 to 3 minutes. Reduce the heat to medium-low.


Step  5 Add the remaining 6 tablespoons butter to the reduced sherry. Once the butter has melted, sprinkle in the flour, whisking constantly, and cook for 1 to 2 minutes. Slowly pour in the milk while whisking constantly. Once the milk is incorporated, switch to a wooden spoon. Cook the white sauce until it thickens enough to coat the back of a spoon, about 10 minutes. Step  6 Remove the pan from the heat and stir in the cream, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, parmesan, cheddar, fontina, and goat cheese until all the cheeses are melted and fully incorporated. Step  7 Add the cheese sauce and lobster, along with any accumulated juices, to the pot with the pasta. Stir until well combined and pour the mixture into the prepared pan. Step  8 For the topping: In a small bowl, stir together the panko breadcrumbs, parmesan, parsley, and butter. Sprinkle the breadcrumbs evenly over the top of the mac and cheese. Step  9 Bake until bubbling and browned on top, 25 to 30 minutes. Sprinkle chives over the top just before serving.


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