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Creamy Lobster Mac and Cheese

Heidi Davison
Lobster mac and cheese is the ultimate comfort food! This recipe is made with Gruyere cheese and is perfect for potlucks, freezer meals, and date nights in.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Entree
Cuisine Italian
Servings 6 -8


  • 2-3 lobster tails baked and cut in bite-sized pieces
  • 16 oz spiral noodles cooked al dente according to package instructions
  • 2 cups milk
  • 1 cup each: Gruyere Cheddar, Parmesan cheese shredded
  • 3 Tbsp butter plus extra for lobster
  • 1/4 cup flour
  • 1/2 Tbsp Kosher salt
  • 1 tsp freshly ground black pepper
  • 1/4 tsp nutmeg
  • 1/2 cup bread crumbs


  • Heat oven to 375 degrees.
  • Pull lobster meat out of tails, baste in melted butter, and bake at 375 degrees for 12-15 minutes.
  • Let cool and cut into bite-sized pieces.
  • Meanwhile, prepare macaroni noodles al dente following package instructions.
  • Heat milk in a sauce pan until hot but don't allow it to boil.
  • In a large pot, melt the butter and add the flour. Cook for 2 minutes constantly stirring with a whisk.
  • While still whisking, pour in the milk and cook until thickened and smooth, about 1-2 minutes.
  • Turn off the heat and add the cheeses and spices. Stir until the cheese melts.
  • Add the noodles and lobster and mix until everything is coated.
  • Pour into a casserole dish (or individual ramekins) and top with bread crumbs.
  • Bake at 375 degrees for 25 to 30 minutes or until browned and bubbly.


*Ramekin dishes will cook quicker since they are smaller.
*To freeze, simply add the uncooked lobster mac and cheese to a foil pan and cover. Thaw overnight in the fridge. Let it come to room temperature and then bake at 375 degrees for 30 minutes or until bubbly.