Lobster Mac and Cheese
by Sommer Collier — on Feb 4, 2026 The ultimate comfort food kissed with luxurious seafood, my stovetop lobster mac & cheese recipe features three decadent cheeses and a crispy breadcrumb topping. It’s a favorite for when I want to make something a bit special, like cozy date nights and dinner parties, but isn’t overly rich or complicated.
I think most people will agree, especially you folks reading this right now, that lobster makes everything better. This simple but sophisticated protein is the king of American seafood, and can turn even the most humble dish into something elegant and amazing! Take, for example, my authentic Maine lobster roll recipe, a fabulous upgrade from a classic hoagie-style sandwich. Today I’m sharing one of my favorite restaurant-quality recipes, combining rustic homemade macaroni and cheese with premium lobster tails into one decadent dish that feels special yet approachable. And I say this with all confidence – I’ve eaten a lot of lobster mac & cheese in my day… If I see it on a menu, I almost always have to order it to see how it stands up. Sometimes I’m pleasantly surprised, but most of the time it never turns out quite as good as I make it at home, in my humble opinion.
Sommer’s Recipe Highlights
Comfort Food with a Classy Twist – Or is it classy food with a comforting twist? You be the judge! Either way, this combination of everyone’s favorite cozy, creamy macaroni and cheese recipe with succulent lobster is delicious and sure to impress.
Easy No-Bake Mac & Cheese – Most lobster mac and cheese recipes have a toasted bread crumb topping that must be baked in the oven. I feel like this is an unnecessary step, and baking also messes up the texture of the perfectly silky cheese sauce and tender lobster. To get the crispy crumb topping and keep the cheese sauce saucy, I make a quick Panko breadcrumb topping in a skillet to just sprinkle lightly over the top once the pasta is finished on the stovetop.
Like at a Restaurant, But Better – I really cannot even imagine what a dish like this would run you at a restaurant nowadays. My homemade lobster mac and cheese recipe is every bit as fabulous, if not more so, but costs just a few dollars per person and is ready to serve in under an hour. And there’s no need to tip! (But I mean, the chef will never say no.)
Key Ingredients and Tips
- Dry macaroni noodles – I prefer classic small elbow macaroni, but any small pasta that lets the cheese sauce get inside is good.
- Butter – I use unsalted butter in recipes, so then I have complete control over how much salt is added.
- Half & half – Sure, you can use whole milk. The mac and cheese will still taste amazing, but it honestly won’t have quite the same velvety-rich flavor and creaminess as with half & half.
- Cheeses – The dish itself includes 3 types of cheese: Full-fat cream cheese, cheddar cheese, and smoked gouda, both shredded off the block for the best taste and without any added preservatives.
- Lobster tails – The two most popular types of lobster are large cold-water Maine lobsters and warm-water Spiny lobsters. In my opinion, Maine lobsters are the best, with large meaty tails that are buttery and sweet, and tend to be the easiest to cook.
- Old Bay seasoning – Can it really be a true American-style seafood recipe without Old Bay? I think not. This classic combination of smoky, savory, and earthy spices is a must.
- Flour – I use all-purpose flour to make a thick and glossy roux for the cheese sauce.
- Parsley – I stir chopped parsley in with the lobster right before serving, so it stays fresher and not all sad and wilted. Also, save a few pinches to sprinkle over each dish.
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Prep the Lobster, Etc. – If you purchase raw lobster tails, first use my handy step-by-step guide for how to cook lobster tails before continuing. Once they are done, cut the shells with kitchen shears and discard the shells. Chop the lobster meat into large chunks, about 1-inch pieces. Set aside.
Also, when you have a minute, go ahead and shred the sharp cheddar cheese and smoked gouda cheese by hand, and set the cream cheese on the counter to soften.
Toast the Breadcrumbs – As I mentioned, it’s better to do this on the side and sprinkle on later, rather than adding and baking the crumbs directly on top of the mac and cheese. Texture is everything here, and the lobster (and cheese sauce) sometimes overcook when placed in the oven.
It’s super easy… I melt some butter in a small skillet on the stove, then add the Panko breadcrumbs along with a bit of salt and pepper. I keep stirring the crumbs around as they cook, so they get a gorgeous golden brown color and are extra crispy. Once they are done, I quickly remove the pan from the stove so they don’t burn.
Boil the Pasta – Next, I boil the noodles according to the package directions. Check it for a minute or two before you reach the lowest end of the suggested cook time. It should be just to al dente, still with some toothsomeness, and not soft. Right before it’s ready to drain, I scoop out a ladle of water and pour it into a heat-safe bowl. Then I immediately drain the pasta so it doesn’t overcook, and set it aside.
Make the Roux and Add the Cream – To cut back on cleanup time, I use the same large pot to make the roux, starting by setting the pot over medium heat and adding butter. Once it’s melted, I sprinkle in the flour and whisk nonstop for a few minutes, until the roux becomes beautifully golden. This process makes the cheese sauce perfectly thick, smooth, and flavorful, so don’t rush it!
Next, I whisk in the half & half, and once it’s smooth, add in the cream cheese and Old Bay seasoning. Don’t be too rough on it, but whisk steadily until the cream cheese has completely melted into the mixture.
Add the Cheeses – At this point, you can lower the heat a little so the sauce doesn’t start to bubble or burn. Then add in the shredded cheddar cheese and shredded smoked gouda one handful at a time, stirring the sauce well before adding the next handful. This helps to keep the macaroni and cheese sauce from getting gloopy, which is a big no-no when you’re talking about working with a top-shelf protein like lobster.
Add Pasta and Stir – Now pour the drained pasta into the pot, and gently stir to coat the noodles in the luscious cheesy sauce. You don’t want to mush them around.
Add the Lobster and Parsley – Then I add the cooked lobster pieces and chopped parsley. Like before, you only need to fold everything together, so don’t go overboard stirring.
Sprinkle on the Breadcrumbs – You can either pour the whole pot of lobster mac and cheese into a large serving dish, or scoop out individual servings as needed. Either way, generously sprinkle those toasted breadcrumbs on top right before serving so they stay super crispy.
Expert Tips
Like with my New Orleans mac and cheese recipe, two factors can either make or break your mac and cheese sauce. First and foremost, you need to make a roux with butter and flour. That means you cook the flour and the butter, creating a foamy paste that will thicken the cheese sauce. It’s very important to cook the roux long enough so that it turns golden brown, but is not burnt. If the roux is undercooked, it will create a grainy texture in the mac and cheese.
The second thing is to cook the cheese sauce at a lower temperature so it doesn’t boil and curdle. If you follow these two steps closely, you will have the most perfect cheese sauce you’ve ever tasted.
Serving Suggestions
Here is where you can really decide whether you want to go fancy or casual with your lobster pasta meal. I like to play up the elegance with side dishes like roasted asparagus, air fryer Brussels sprouts or crispy baked Brussels, or green bean almondine.
For a more laid-back dinner, I usually opt for quick, simple veggie sides, like roasted or boiled broccoli, or Southern wilted lettuce.
Storing and Reheating
Leftovers will keep for 2-3 days in an airtight container in the fridge. But honestly, I think it’s best to enjoy this seafood pasta the same day it’s made. While the flavor will still be great, the beautiful pieces of buttery lobster can get chewy if refrigerated and reheated.
I also don’t recommend freezing the dish for the same reason.
Frequently Asked Questions
I cover this in-depth in my full post on the best methods to cook lobster, but for a quick answer here, the main thing to keep in mind when preparing lobster is not overcook it! The meat should look *almost* raw still; however, it will continue to heat through when combined with the hot macaroni and cheese sauce.
If lobster isn’t in the budget, or you’re feeding a larger crowd, you can swap the lobster for shrimp and it turns out fabulous. In fact, I even have a whole other shrimp mac and cheese recipe for you to try!
More Pasta Recipes
Lobster Mac and Cheese
Video
Ingredients
- 16 ounce box dry macaroni noodles or any small pasta shape
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cups half & half
- 4 ounces cream cheese softened
- 4-5 teaspoons Old Bay seasoning or Cajun seasoning
- 2 cups shredded sharp cheddar cheese off the block
- 1 ½ cups shredded smoked gouda off the block
- 1 – 1 ½ cooked lobster tails four 4-6 oz tails
- 2 tablespoons chopped parsley
Optional Breadcrumb Topping –
- ½ cup panko breadcrumbs
- 3 tablespoons butter
- Salt and pepper
Instructions
- If you purchase raw lobster tails, use our tutorial for cooking lobster tail before continuing. Then cut the shells with kitchen shears and discard the shells. Chop the lobster meat into 1-inch pieces. Set aside.
- If you want the crunchy breadcrumb topping, set a small skillet over medium heat. Add the butter to the skillet. Once melted, stir in the panko breadcrumbs and generously sprinkle with salt and pepper. Stir until the breadcrumbs are golden-brown. Set aside.
- Shred both hard cheeses. Then set out the cream cheese to soften.
- Place a 6 quart pot of heavily salted water on the stovetop. Set on high heat and bring to a boil. Drop the pasta into the boiling water. Stir well and cook according to package instructions. Usually 6-9 minutes for al dente. DO NOT overcook the pasta; it should still be slightly firm. Then scoop out 1 cup of pasta water for later use, and drain the pasta in a large colander.
- Set the pot back over medium heat for the cheese sauce. Add 3 tablespoons butter to the pot, then whisk in 2 tablespoons flour. Continue to whisk for 2-3 minutes until the roux mixture is golden in color. (This ensures even thickening without a grainy texture. If the roux is too light, the texture won’t be completely silky.)
- Whisk the half & half into the roux, stirring until there are no clumps. Then add the cream cheese and Old Bay seasoning, whisk well to break up and melt the cream cheese. Add the shredded cheese and stir to melt the cheeses. Lower the temperature to make sure the cheese sauce doesn’t boil. (This can also break or curdle the cheese sauce and create a grainy texture.)
- Pour the drained pasta into the cheese sauce and stir to coat. Stir to coat the pasta well. If the cheese sauce seems too thick, add some of the pasta water to loosen the cheese sauce. (You can add as much or as little as desired.)
- Now stir in the cooked lobster chunks and parsley. The sauce does thicken a little as it cools, so if you want the sauce a little saucier, stir in ½ cup of the reserved pasta water. Serve warm with a sprinkle of toasted breadcrumbs and extra parsley.
