Creamy Lobster Mac and Cheese: Comfort Food with a Gourmet Twist

Craving a comfort food classic with a fancy twist? This Creamy Lobster Mac and Cheese 🧀 is a must-try! Loaded with buttery lobster and rich, gooey cheese, this dish hits all the right notes. Perfect for a special dinner or a cozy night in, it’s easy to whip up and guaranteed to impress. Serve it in a casserole or in individual bowls for an extra-special touch!

Individual ramekin of creamy lobster mac and cheese with a crispy, golden breadcrumb topping and crumbled bacon on a blue napkin.

Sometimes, I crave comfort food, even on a hot summer day. I know September doesn’t exactly scream “mac and cheese,” but I saw a version of Lobster mac and cheese on Ina Garten’s cooking show, and I had to have it! I changed her recipe just a little bit but kept the smoky, rich Gruyere cheese she calls for. It came out of the oven piping hot and satisfied all my comfort food cravings. This is a great dish for a potluck, wonderful as a freezer meal, and perfect for a date night. 

Preparing the Creamy Lobster Mac and Cheese

Creating creamy lobster mac and cheese starts with fresh, flavorful ingredients and a little bit of preparation. This dish combines rich, luxurious lobster with gooey, melted cheese for the ultimate comfort meal. Let’s get started!

Step 1: Baking the Lobster Tails

Start with two large lobster tails.

Two raw lobster tails ready to be prepped and baked for the creamy lobster mac and cheese, adding rich, buttery flavor.

Turn the tail over and use some sharp kitchen shears to cut a long line from the top of the tail all the way down to the bottom. Stick your finger inside the tail and separate the meat from the cartilage.

A hand gently pulling lobster meat from the shell, getting it ready to be chopped and added to creamy lobster mac and cheese.

You might have to use a little bit of muscle, but the meat should easily begin to pull loose. Move your finger all around the edges and then gently pull the meat out, trying to keep it whole. Brush some melted butter on all sides of the lobster tail and bake them at 375 degrees for about 12-15 minutes. The meat should be 140 degrees if you use a meat thermometer.

Two lobster tails with meat partially pulled out, showcasing the rich, succulent lobster that will go into creamy lobster mac and cheese.

Step 2: Preparing the Mac and Cheese

While the lobster cooks, prepare your favorite macaroni noodles al dente. I chose the spiralized noodles for no other reason than that they look pretty in this creamy lobster mac and cheese recipe! 🙂 Elbow or rotini noodles will work fine, too.

A pot of cooked spiral macaroni noodles, ready to be folded into the creamy sauce for lobster mac and cheese.

You’ll also want to grate 3 different kinds of cheeses: Gruyere, cheddar, and parmesan. You’ll need 1 cup of each. (If you’re afraid that your kids won’t like this more sophisticated cheese, I have a kid-friendly 3-cheese baked macaroni and cheese recipe that my kids gobble up every time.)

A block of Gruyere cheese next to a cheese grater, about to be shredded for the creamy lobster mac and cheese recipe.

Then, in a small saucepan, heat 2 cups of milk. Heat it until it is hot, but don’t allow it to boil.

A bowl of grated cheeses with spices like pepper and nutmeg, ready to be stirred into the sauce for creamy lobster mac and cheese.

Then in a large Dutch oven or pot, melt 3 tablespoons of butter and then add in 1/4 cup of flour. Cook this mixture over low heat for about 2 minutes, constantly moving it with a whisk.

While still whisking, add the milk and cook until it is thickened and smooth. Turn the heat off and add the 3 cheeses. In addition, add 1/2 tablespoon of Kosher salt, 1 teaspoon of freshly ground pepper, and 1/4 teaspoon of nutmeg. This seems like a funny spice to add to lobster mac and cheese, but it gives it a soft, nutty flavor with a hint of spice. It’s just enough to make you feel all warm and gooey inside. 🙂

As the cheese begins to melt, pour in the noodles and chopped lobster pieces. I like to keep the lobster pieces big, so there are bite-sized chunks.

A wooden spoon stirring creamy lobster mac and cheese, combining pasta, cheese sauce, and chunks of lobster for ultimate comfort food.

Step 3: Assembling the Creamy Lobster Mac and Cheese

Pour the creamy lobster mac and cheese into a casserole dish and sprinkle the top with 1/2 cup of bread crumbs. Bake it at 375 degrees for 25 to 30 minutes or until it is bubbling and the top is crispy. You can also pour this creamy lobster mac and cheese into a freezer-friendly foil tin and freeze it for later. Just thaw in the fridge overnight, let it sit out and come to room temperature, and then cook as normal.

A white casserole dish filled with creamy lobster mac and cheese, topped with a generous layer of golden, crispy breadcrumbs.

You can also spoon the creamy lobster mac and cheese mixture into individual ramekins and bake it that way. For a fancy meal with guests, I add some chopped bacon to the top.

Two small bowls of creamy lobster mac and cheese with crispy bacon on top, served on a blue placemat with a spoon for serving.

Serving Your Creamy Lobster Mac and Cheese

Creamy lobster mac and cheese is the ultimate comfort food! If you’re not a seafood type of person, you can easily leave the lobster out or use chicken instead. This is also a great dish to serve at a potluck or dinner party. For more recipe ideas, check out my recipe index. Happy cooking, y’all!

A casserole dish filled with creamy lobster mac and cheese, topped with crispy breadcrumbs and garnished with bacon bits for extra flavor.
Heidi Davison

Head Baker & Owner

Hi, I'm Heidi, Head Baker and Owner of Heidi's Bakery in Knoxville, TN.

What began as a blog to share family recipes has become a thriving bakery, thanks to community support.
Many recipes here are from my family’s cookbook. Give them a try and leave a comment below!

Heidi Davison the Owner of Heidis Bakery

Leave the first comment