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This Lobster with Macaroni and Cheese is the ultimate: featuring generous chunks of succulent, buttery lobster meat and pasta in a 3-cheese sauce made with decadent mascarpone, fontina and Gruyère cheese. Finished with secret flavor boosting ingredient, this indulgent, luxurious lobster mac and cheese will have you eating like royalty!

Featured comment: “Just made this after having a craving for some lobster mac. So good. This was so creamy, decadent, and delicious!!!” -Elizabeth

Overhead photo of cooked lobster mac and cheese recipe.

Hello, friends! I hope the holiday season has been treating you well thus far!

Before we discuss today’s delicious dish, I want to thank all of you who have been so supportive and kind during this difficult time in my life. All of your genuine, lovely comments have made me feel so blessed. Truly, I am grateful for each and every one of you. Thank you for being you.

Table of Contents

About this recipe for lobster macaroni and cheese

This recipe for lobster with macaroni and cheese is actually the very first recipe posted on No Spoon Necessary.

I was reminiscing about this luxurious lobster dish and drooling over how much I really do love this recipe. So I decided to make this lobster mac and cheese again. Not just because it is possibly the most delicious thing in the world and I’m craving it pronto. But also, because this pasta dish is tres elegant and the perfect amount of decadence for the holidays. Bonus, if you celebrate the Feast of Seven Fishes, this lobster pasta is a no brainer for your festive spread.

I am not going to lie, this is not a cheap macaroni and cheese.

This creamy, luxurious mac is overflowing with succulent chunks of lobster meat, three types cheeses and drizzled with smooth, pungent truffle oil. It’s absolutely perfect for this time of year – when we are all indulging and doing a little splurging. Besides, our friends and family deserve a divinely rich meal, right!?

What’s it taste like?

What does truffle lobster macaroni and cheese taste like? In one word – epic.

This mac n’ cheese is dreamily cheesy and creamy from the trifecta of cheese, including mascarpone, gruyere and fontina cheeses.

It is slightly sweet, succulent and decadent from the lobster meat studded throughout.

And, it’s rich and smooth from the finishing touch of truffle oil.

Like I said, epic.

Why you’ll love this easy lobster mac and cheese

  • Restaurant taste at home! Stop overpaying for date night out and make restaurant-quality lobster mac and cheese right at home. This recipe is so delicious it’s been copied by numerous food sites over the years – this is the original.
  • Delicious taste! Featuring three types of cheeses and plenty of seasonings, this stove top mac is ultra-creamy, perfectly rich, and absolutely delicious.
  • Stretch lobster meat! Unfortunately, live lobsters, lobster tails and cooked lobster meat aren’t cheap. However, adding it to macaroni and cheese is such an easy way to stretch your money and make the most of your budget!
  • Customizable! Shellfish allergy? No worries! You can simply substitute your favorite seafood. Shrimp, prawns, lump crab, Atlantic salmon or even canned salmon will work in this recipe too.

Overhead photo of the ingredients in recipe for lobster macaroni and cheese.

Ingredients in lobster mac and cheese recipe

Below is everything you need to make lobster mac and cheese, restaurant-style, right at home!

  • Pasta: This macaroni recipe uses corkscrew Cavatappi pasta.
    • Substitution: Any medium shape pasta will work. I recommend using pasta with ridges, such as macaroni, because it holds cheese sauces well.
  • Seafood: Buttery, sweet Lobster meat is the perfect complement to decadent mac and cheese. You can use live lobsters, previously frozen tails or pre-cooked lobster meat.
    • Substitution: Any seafood or shellfish you love, such as shrimp, langostino, prawns, lump crab meat, scallops, crab, or salmon.
  • Aromatics: A combination of fresh garlic and shallots lend mild allium (onion) flavor.
  • Seasonings: A blend of cayenne, mustard powder, nutmeg, bay leaf, kosher salt and ground black pepper all provide flavor.
  • Cheese Sauce: This classic cream sauce is made by thickening a combination of milk and cream with a roux (5 tablespoons of butter and 4 tablespoons of flour) and a variety of cheeses. The result is a thick, rich sauce perfect for tossing with macaroni.
  • Cheese: A 4-ounce tub of mascarpone lends ultra-creamy texture, while a combination of gruyere and fontina cheese provide rich flavor.
    • Substitution: Swap out the fontina or gruyere cheese for cheddar cheese if you prefer lobster mac n cheese with a sharper flavor.
  • Truffle Oil: While totally optional, I recommend finishing your lobster mac and cheese with a tiny drizzle of truffle oil. The contrasting earthy flavor really brings the dish to life.
    • Chef Tip: Truffle oil is very pungent  – use it sparingly!

Close up photo of creamy lobster mac and cheese.

How to cook lobster tail for pasta?

Cooking lobster tails at home is incredibly easy. The key to success is to slightly undercook the lobster meat before tossing it with the pasta and cheese sauce. Since the hot mac and cheese will continue to cook the delicate lobster meat, it’s best to err on the side of caution.

  1. Boil lobster. Bring a large pot of water to a boil over high heat. Season the water generously with salt and reduce the temperature to medium-high. Add the lobster tails to the water and cook until the shells turn red, but the lobster meat is ever-so-slightly translucent and under-done, about 2 minutes.
  2. Cool. Use a pair of kitchen tongs to transfer the lobster tails from the water to a large bowl. Set aside and let cool for at least 5 minutes.
  3. Remove shell. Working with one tail at a time, use a pair of sharp kitchen shears to cut down the center of each lobster tail shell. Use your hands to gently pry the meat from the shell. Transfer the meat to a clean work surface and discard shells (or save for stock).
  4. Chop and use. Use your fingers or a sharp paring knife to remove and discard the digestive tract from the lobster meat. Chop the meat into generous pieces and use in this restaurant lobster mac!

Tips for the best lobster with macaroni and cheese

Before you run off to the store to pick up the necessary ingredients, I want to leave you with a few tips for making this lobster mac a success!

  1. Truffle oil: Please use the white truffle oil to taste as it is very pungent. If you’ve never used truffle oil before, I recommend putting the bottle out on the table and letting guests help themselves, versus adding it to the macaroni.
  2. To make this lobster mac a one pot meal: Cook your pasta first, then drain it (reserving 1 1/2 cups of pasta water), put the pot back on the stove and continue with the recipe by melting the butter.
  3. Lobster: I typically use whole live lobsters for my macaroni and cheese as it’s cheaper than buying just the tails. The amount of meat each lobster will yields varies greatly. However, 3 live lobsters will typically yield approximately 15 ounces of meat.
  4. Lobster Meat: Make sure you chop the cooked lobster into generous bite-size pieces. DO NOT mince or finely chop the meat or it will get totally lost in the cheese sauce. I recommend chopping the lobster into about 1/2-inch chunks, but feel free to go larger.
  5. Cheese: Buy blocks of cheese and shred them yourself using a box grater. Pre-shredded cheeses have additives and preservatives that prevent it from properly melting.
  6. Cooking live lobsters: Below are a couple videos for you to check out in case you want to purchase a live lobster or you have questions on how to cook living lobster:

Serving lobster mac and cheese

As far as I’m concerned, this creamy lobster macaroni and cheese goes perfectly with everything!

  • You’ll definitely want some fresh bread, like fluffy dinner rolls or a crusty baguette for dipping into the cheesy sauce.
  • Make it a seafood smorgasbord by serving it with a seafood tower or tray of all your favorites from the sea, such as shrimp cocktail, crab legs or claws, and your favorite accompanying sauces.
  • Any of your favorite steakhouse sides, such as crispy brussels sprouts or Prosciutto Wrapped Asparagus.
  • Lighter side dishes, such as a Caesar salad or house salad, work great to offset the heaviness of this stove-top pasta.
  • Tangy, acidic sides, such as marinated mushrooms or tomatoes, cut through the richness of the cheese sauce perfectly.
  • Make your meal a Surf and Turf by pairing it with a petite filet mignon or your favorite cut of steak.

Storing macaroni and cheese with lobster

Allow leftover lobster mac and cheese to cool completely to room temperature before transferring to an airtight container. Store macaroni in the refrigerator for up to 3 days.

When ready to enjoy, reheat the leftovers in a saucepan on the stovetop. You may need to add a couple tablespoons of milk or cream to thin the cheese sauce.

Cheesy pasta does not freeze well. I recommend enjoying lobster with mac and cheese while it’s fresh and warm!

Overhead photo of a large serving platter of lobster mac and cheese easy recipe.

Now that we have the delicious bases covered, I totally *urge* you to add this decadent lobster mac n cheese recipe to your next holiday table. Christmas Eve, New Year’s Eve, Christmas Day, New Year’s Day, Seven Fishes – Whatever!

Just add it, because I pinkie promise both you and your loved ones will devour and demolish this cheesy mac with lobster.

Until next time friends, cheers. To indulging in the culinary good life!

Cheyanne

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More seafood pastas!

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Overhead photo of lobster mac and cheese restaurant style with truffle oil.

How to make Truffle Lobster Macaroni n’ Cheese Recipe👇

Overhead photo of lobster mac and cheese restaurant style with truffle oil.

Lobster Mac and Cheese

5 from 12 votes
Author: Cheyanne Holzworth
Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6 servings
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This Lobster with Macaroni and Cheese features succulent chunks of lobster meat and three types of decadent cheeses! Finished with a touch of smooth, pungent truffle oil, this indulgent, luxurious lobster mac and cheese will have you eating like royalty!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Equipment

  • 1 Large Pot (for boiling pasta)
  • 1 Large Sauce Pot (for cooking lobster mac and cheese)

Ingredients 

  • 1 Pound Cavatappi (or pasta of choice)
  • 8-14 ounces Lobster Meat – cooked and chopped into generous chunks
  • 5 TBS Unsalted Butter
  • 1 Large Shallot – peeled and finely diced
  • 1 clove Garlic – minced
  • 4 TBS All Purpose Flour
  • ¾ tsp Dry Mustard Powder
  • ¼ tsp EACH: Cayenne Pepper & Old Bay
  • 1/8 tsp Nutmeg
  • 3/4 tsp Kosher Salt , plus more to taste
  • ¼ tsp Ground Black Pepper , plus more to taste
  • 1 ½ Cups Whole Milk
  • 1 ½ Cups Light Cream
  • 1 whole Bay Leaf
  • 4 ounces Mascarpone Cheese
  • 1 ½ Cups Shredded Gruyere Cheese
  • 1 ½ Cups Shredded Fontina Cheese
  • Optional Serving: Truffle Oil - to taste
  • Optional Garnish: Snipped Chives, Chopped Parsley, Grated Parmesan Cheese

Instructions

  • Cook Pasta: Boil the pasta in heavily salted water to al dente according to package directions. Drain, reserving 1 ½ cups pasta water. Set aside.
  • Cook Aromatics: Meanwhile, melt the butter in a large sauce pot over medium heat. Add the shallots, along with the cayenne, mustard powder, and nutmeg. Season with salt and pepper. Cook, stirring frequently, until translucent, about 3 minutes. Add in the garlic and cook until fragrant, about 30 seconds.
  • Add the flour (roux): Sprinkle the flour over the shallots and stir to coat. Cook, stirring constantly, for 2 minutes.
  • Add dairy while whisking: Slowly add the milk to the pot while whisking, followed by the heavy cream. Toss a bay leaf into the pot. Increase the heat to medium-high and bring to a simmer, whisking frequently.
  • Simmer: Reduce the heat under the pan to maintain a gentle simmer. Cook until the sauce thickens, about 8-10 minutes, stirring occasionally. Use tongs to remove and discard the bay leaf.
  • Add cheeses, one at a time: Reduce the heat to low and add the mascarpone to the pot. Cook, stirring, until completely incorporated. Next, add in the gruyere cheese. Cook, stirring, until completely melted. Finally, add the fontina cheese to the pan. Cook, stirring, until fully melted.
  • Add pasta, pasta water and lobster: Stir in the cooked pasta, along with ½ cup of the reserved pasta water. Gently fold in the lobster meat. Taste and adjust for seasoning. Adding more salt and pepper for flavor, or more pasta water, a splash at a time, if the mac and cheese is too thick.
  • Serve: Sprinkle chives over the macaroni and drizzle sparingly with Truffle oil or offer the oil on the side. Serve immediately and enjoy!

Notes

  • Lobster: This recipe uses cooked lobster meat. You can use whole lobsters, lobster tails or cooked lobster meat. Lobster is expensive, so depending upon your budget you can use 8 ounces of lobster meat and stretch it, or use 16 ounces of meat for a luxurious dinner experience.
    • Tip: 2 small tails will yield roughly 8 ounces, while 3 large lobster tails will yield approximately 16 ounces of meat. 
    • Substitution: Shellfish allergy? No problem! You can substitute the lobster for your favorite seafood, such as prawns, shrimp, salmon, scallops, crabmeat and more!
Nutritional information is an approximation based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 1028kcal    Carbohydrates: 66g    Protein: 44g    Fat: 64g    Saturated Fat: 39g    Cholesterol: 290mg    Sodium: 1107mg    Potassium: 473mg    Fiber: 2g    Sugar: 5g    Vitamin A: 2180IU    Vitamin C: 0.5mg    Calcium: 724mg    Iron: 1.5mg
Course: entree, Main Course, Side Dish
Cuisine: American

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Straight on shot of a live lobster before boiling.