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
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.
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.
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!
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.
- 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.
- 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.
- 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).
- 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!
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
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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How to make Truffle Lobster Macaroni n’ Cheese Recipe👇
Lobster Mac and Cheese
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!
Nutrition
©No Spoon Necessary. All images and content under copyright protection. Please do not use any images without prior permission. Please do not publish this recipe without prior consent. To reference this recipe, please link directly to this post.
Just made this after having a craving for some lobster mac. Sooooo good. I always prefer mac and cheese recipes that don’t need to be baked because I think it dries out more often than not. This was so creamy, decadent, and delicious!!!
Hi Elizabeth,
I’m so thrilled you enjoyed the recipe!! Thank you so much for coming back and letting me know how everything went over!! 🙂
Could you sub something for the marscapone? I loath it and so does my mother, but I’d love to make this for thanksgiving!
Hi Erin! You could absolutely substitute for the mascarpone cheese. There are a bunch of mascarpone substitute recipes floating around the internet. I haven’t tried any of them personally, but I have heard good things. A quick google search will give you a few options, but most of them involve these ingredients and ratios:
8 ounces full fat cream cheese
1/4 cup whipping cream
2 TBS unsalted butter, softened
Use a stand mixer or hand held mixer to blend it together. You could probably use a food processor as well.
If you are wanting to stay away from anything that tastes similar to mascarpone, you could use low-fat ricotta and whip it in a mixer or food processor, until light in texture.
I hope I answered your question!! Thank you so much for stopping by! Cheers!
I’m really glad you re-posted this, and your photos are beautiful! This dish looks restaurant-worthy, and I can tell you we would order it — who can resist lobster mac and cheese? With truffles! Bang up job, my friend!
Ahhh I’m dying at this! Can I eat it all?
I seriously would lick the dish C.L.E.A.N!!
Wow, I’m speechless…probably because I am drooling, lol. This is amazing and lobster just makes everything ok…then again so does mac and cheese! Pinned. Take care.
If my wallet was a little bit thicker, I would run to the store right now and buy all the ingredients for this mac and cheese. It sounds divine.
Hahaha. If my wallet was thicker I would make this weekly! 😉 Thanks for the comment love, Nicole! Cheers, my dear!
Could this BE any more scrumptious/decadent/incredible! Cheyanne this is EPIC indeed and I so wish I lived nearby so I could storm down your door right now for a plateful of this!!! Wonderful recipe, I’m seriously drooling right now! 🙂
Hmmm… I could have added bacon! That would have made it more decadent, right?! 😉 Feel free to take a flight and come on over any time, girlfriend!! Thank you so much for the sweet comment, Sam! Cheers to a fabulous weekend! 🙂
I am so glad you decided to give this beauty an update, it DOES deserve to be seen!
The chunky lobster all mixed in that creamy, cheesy goodness – Yes, jump in my belly. Pinned and these photos are just outstanding! 🙂 Have a great weekend Chey.
Hahaha! This should jump in everyone’s belleh if you ask me! 😉 Thank you so much for the comment love and the pin, Kevin! Cheers to a wonderful weekend, buddy! 🙂
This Truffle Lobster Mac n’ Cheese is pure decadence, Cheyanne! Such an indulgent treat! I am so glad you remade it! I adore lobster but never thought to add it to mac and cheese! And, I like your idea to put the truffle oil on the table so everyone can adapt this dish to their taste.
Hope you and boy have a fantastic weekend – with as much fun y’all can muster! xoxo
Agreed, this is truly pure decadence and not for the weak of heart! 😉 So glad you approve of my idea for the truffle oil… while in my world I think everyone should love it, truth is, not everyone does. Thank you so much for the weekend warm wishes! Same back at you, Shashi! Cheers, doll! xoxo
Lobster and mac and cheese together is a match made in absolute heaven! Yours looks absolutely perfect and I want some right now 😉
Thank you so much, Jennifer! I couldn’t agree more that lobster and mac are a match made in culinary heaven! Cheers, girlfriend! 🙂
You know I live in Lobster country here so I’m all about lobster anything, especially when it’s in mac n cheese. I am with you and like a lot of truffle oil. I’m actually buying lobsters tonight for dinner and will just steam them, but I’m thinking of doing your dish for dinner the day after Christmas. J will be psyched too because he LOVES mac n cheese!
Yes, I do know you live in lobster country, my #bestie… the only real reason for not moving here to NC! 😉 So glad you love the truffle oil too, because ummm, that could be a friend deal breaker!! DO this for J. He deserves a little culinary lovin’. Cheers, my dear! xo
Oh my goodness! I fainted while reading the very first passage. It was probably cause I want to sleep, but according to the official (my) version, it was cause I saw this amazing dish. What a glorious pasta! Succulent, luscious, rish, gooey, and many other good words. I can imagine how beautifully a slightly sweet lobster paired with the cheese. As I said once, I wish we had a Food Blogger Oscar. You would definitely win a pasta of year nomination (Of course you would need to send me a large bowl of this pasta prior to the results… It’s not s bribery. It would be just sampling to determine the winner). Anyways, that’s one of the most amazing dishes you’ve made this year. Fabulous, Chey!
Hahaha, you are such a nerd, Ben. I love it! Thank you so much for the make believe Food Blogger Oscar nod! If there was a real award and you were a judge, I’d send you some of this stat. Can’t send you any now because I ate it all! #Oops! Cheers, buddy and thanks for the funny and kind comment!
I’ve never made my own mac and cheese, but it does not seem to be very difficult I see. Lobster is not my favourite, but I would replace it with a fried salmon, perhaps? 🙂 Would it still taste nice?
Hi Agness! Thank you so much for stopping by! My first suggestion would be crab, but I don’t see why you couldn’t use salmon here. I haven’t tried that, so I can’t attest to the taste, but I’m pretty sure it would still be delish! Let me know if you try that!! Cheers to a beautiful day! 🙂
This just has to be the ULTIMATE macaroni and cheese. It’s the best one I’ve ever seen Cheyanne! So delicious, and I love how decadent it is. I could eat the whole thing right now! Yummmmmy! Perfect for the holidays too.
Wow, well thank you for the super sweet comment, Harriet! You just made my day! 🙂 Cheers, my dear – to a fabulous weekend! <3
That’s it, I’m inviting myself over for Christmas dinner!! Truffle lobster mac n cheese??? Heck yes!!! I love how creamy your pasta is, but at the same time, it’s not overly goopy to the point where you can’t even make out the pasta noodles anymore. Yours looks absolutely perfect! And I agree, guests deserve to be treated to some opulence every now and then, and I hope I can be one of those guests at your place one day!! <3
Hahaha! You are always invited over, Beeta! Just hop on (another) plane and come on over to the SuBourbon Country Cottage! So glad you approve of the cheesiness level going on here! Thank you so much for the sweet comment, my dear friend! Cheers, doll! xo
Wow, amazing dish with some amazing ingredients! Love lobster and will definitely try this mac and cheese! Gorgeous photos! Pinning!
Thank you so much for the seriously sweet comment and the pin, Mira!! Cheers, my dear!
BOOKMARKED!!! Manfriend will ADORE this!
Thanks so much GiGi! Hope the manfriend LOVES it if you make it! Cheers, doll!
the. bomb. you just made my NYE guests very happy because this just went on the menu!
Thank you so much, Cathy! I’ll be so honored if you add this to your NYE menu!! Let me know how it is received! Cheers, my dear!!
I obviously need to expand my horizons! My mac and cheese usually just has…..well….cheese! But to add lobster! OMG!!!
Yessss to expanding your mac n’ cheese horizons, Kathy! 🙂 Thank you so much for the sweet comment! Cheers to a beautiful weekend!
I scrolled by too fast so I could drool. Oh my gosh!! I love this dish. Perfect for a date night in or fancy dinner party. It’s just amazing!!
Lol, thank you so much, Zainab! I agree, this is perfect for a fancy dinner at home! Cheers to a fabulous weekend!
Yum! Yum! Yum! You are speaking my language, Chey! This is truly epic mac and cheese! I need nothing else for Christmas dinner this year except for a plateful of this and a side bowl of lobster meat drenched it butter. I’ll be in heaven!! Pinning!
Hahaha! We speak the same food language, Thao, because I could (and did) just eat this for dinner (and lunch)…. and I’d be happy to make just this again for Christmas! Thanks so much for the sweet comment and pin! Cheers, my dear!
This is the most gorgeous, ridiculously amazing mac and cheese. Seriously! SO creamy!
Thank you so much for the sweet comment, Ashley! Cheers to a fabulous weekend!
Yes to re-vamping old recipes! Oh my gosh, the decadence in this astounds me. I bought some truffle oil while on vacation a while ago and I’ve used it once and have been really searching for other things to use it in! Seriously any kind of jazzed up mac and cheese is like, the best thing ever.
We are re-vamp twinning, Katy! I love that you picked up truffle oil on vacay! That is definitely something I would do! I love me some jazzed up mac too, so I am glad I got your approval here! Thanks so much for the sweet comment, my dear! Cheers! <3
This is a very special way to upgrade macaroni and cheese, Cheyanne! It’s perfect for a special night! And some older recipes definitely need to be revisited – I have a few on my blog that I’d like to redo too! Have a wonderful weekend, Cheyanne!
I agree, this is perfect for a special occasion.. I wouldn’t make this weekly or I’d be broke! lol. I can’t wait to see what recipes you revisit!! Thanks so much for the comment, Geraldine! Cheers to a beautiful weekend!
This dish totally deserves to be seen! I want to have the feast of seven fishes just so I can have this mac ‘n cheese! I love the mascarpone, gruyere, fontina cheese combo too! It’s so unusual and sounds aah- maz-balls! And lobster is always a win! Happy Holidays, girlfriend!
Hahaha! Rachelle, that is a most excellent idea! Feast of Seven Fishes for all! 😉 Thanks so much for the sweet comment, dear! Cheers to a beautiful weekend! xo
Girrrrrrrl. You really brought it today, OMG. I want to eat all of this all the time. TRUFFLE OIL? LOBSTER! I can hardly contain myself, like for real. I have never prepared lobster so I’m not sure if I trust myself with it, but I’m pining this anyway because it looks so good I can’t stand it.
Thank you so much for the sweet comment, Meghan! I’m thinking of doing a lobster tutorial since a lot of people have mentioned it. Hopefully that will entice you to make this! 😉 Cheers, girlfriend!
Chey! you are killing me here! OMG Mac and Lobster! sooo good! well done girl!
Thank you so much for the sweet comment, Gaila!! Cheers, doll! 🙂
An Asian girl (like me) would most likely not grow up with mac n cheese. It seems that American kids love mac n cheese. I wondered what I missed as a child… my curious self urged me to try it. I did. Of course I had to try the boxed ones. Smarty pants. It was the worst ever. Never touched it again until I went to a friend’s dinner who served an amazing casserole dish which I found out later was mac n cheese. :p So now I’ve accepted that it’s acceptable. But oh my heck…. who can say no to anything with lobster. Unless, I’m 5 and just start picking the lobster out. Bad girl, bad. No, seriously. Long story short… I want this. 🙂 Yum!
AiPing… no no no to boxed crap. EVER! So glad a friend served you some real mac and you decided it was acceptable! lol. Thanks for the comment love, my dear! Cheers! 🙂
Holy smokes!!! This is amazing! Probably the most perfect pasta dish ever! This is going on my “must make” list!
Well thank you SO much for the seriously sweet comment, Annie!! Hope this makes it off your “must make” list and on to your table sometime! Cheers, my dear! <3
I could barely contain myself as I scrolled through this post, this has got to be the ultimate comfort food recipe of all time — I can understand why you used it to kick off your blog — and I’m so glad you brought it back again!
Thank you so much for stopping by, Sue, AND for the very kind comment!! 🙂 Glad you approve that I bought this dish back from the dead! Cheers, girlfriend!!
Ooooh my gooodness I am so glad you reposted this because it is seriously amazing and I wish I could dig into a bowl of it right now! This is my ultimate mac n cheese 🙂
Thank you so much, Rachel! If I didn’t eat all this already I would send you some! 😉 Cheers, my dear – to a fabulous weekend!
Oh my husband would go nutsssss for this! He always orders the lobster mac and cheese whenever we’re out! I don’t do lobster (I know, I know! texture thing!) but he would certainly love me forever if I made him this!
Well your husband and I definitely will get along! And we can just steal your lobster! 😉 I get the texture thing though.. to each their own, my dear! Thank you so much for the sweet comment, my friend! Cheers, doll and travel safely this weekend!
This NEEDS to happen on New Year’s Eve at my house Cheyanne! WOW! Your photos make it look incredibly cheesy and delicious! I wish I could have been there when you were serving this one up! Such a shame Boy does not agree with being somewhat heavy handed with the truffle oil. He’s still young, I’m guessing, so he’ll learn! Thanks for sharing friend, and have a wonderful weekend!
Lol, well I agree, Mary Ann… this should happen on new years at your house! 😉 And yes, such a shame Boy doesn’t like truffle oil… but he is ins’t a spring chicken, so I’m not sure he will ever come around. Sad. But more for me!!! Thanks so much for the sweet comment, my dear! Cheers to you and a beautiful weekend!
That pic of the lobster is just priceless, girl. Seriously.
So I’ve never had lobster (gasp!) for religious reasons, but I hear it’s the best thing ever, so I’m very jealous of whoever gets to enjoy this. Especially because there’s also mac and cheese, and yours looks super creamy!
I KNEW you had never had lobster before, I think you told me that? Or maybe I assumed? lol. Either way, I feel for you. We both can’t have something truly delicious in this world… well, you can’t have a few truly delicious things. 😉 Thanks so much for the sweet comment, Mir! And I’m glad you like that pic of the lobster, little dude kept scooting across my counter so it was a hard pic to take! Cheers, my dear!
I do love mac and cheese, and this dish just looks absolutely delicious! I love the added lobster, looks so succulent!
Thank you so much for the sweet comment, Marsha! Cheers, my dear! 🙂
Oh my gosh, this looks INSANELY good. You had me at lobster. And then again at truffle. And then again at mac and cheese. Just…everything = . Pinned!
Hahaha! Thank you so much for the funny comment and the pin, Annie! Cheers, doll!
So this New England girl is DYING looking at your mac and cheese. Two reasons. I adore lobster. And I am highly allergic to it. NO FAIR. But I will do my darndest to be happy for all those who can eat and enjoy this decadence. Truly I have always wanted to eat mac & cheese studded with succulent lobster. Cheers to all you lucky ones that can! Gorgeous pictures. Have a beautiful day Cheyanne! xo
Oh no!! How did I not know you were highly allergic to lobster?! Are you allergic to all shellfish?! I’m sad for you… but then again, you post chocolate recipes and it makes me sad for me! lol. Thanks so much for the sweet comment, Allie! Cheers to you and a fabulous day! xo
Your pictures are so incredible!! I think I need to add this mac and cheese to my Christmas menu. There’s nothing better than fancy comfort food!
Thank you so much for the sweet comment, Christin!! You should totally add this to your Christmas menu!! 😉 I mean, that holiday is allllll about fancy comfort food! Cheers, my dear!
You’ve used the perfect descriptor, my friend…EPIC! I would love to make this for my family… Thanks for sharing the video on the humane way to kill a lobster – hubby and I took a class and received that very instruction. We were surprised to learn that that is the way to do it – but it actually makes sense. Okay – this dish…I am Italian but have never done the feast of the seven fishes – I think it’s because my mom never liked seafood – so there you have it. It never caught on, however, if I make this – I don’t think anyone would notice the six others missing – like you said, “…eat like a king or queen.” I agree! Gorgeous, gorgeous dish, milady! Cheers! xoxo
Thank you so much for the sweet comment, Annie! I figured lots of people don’t know how to kill a lobster humanely so I KNEW I had to find a video. Not to sound creepy, but I kill them all the time, because we can get them pretty reasonably priced here. When I thought about the feast of seven fishes, I immediately thought of you… so i’m shocked you don’t do it! But, makes sense if your mama doesn’t like seafood! Anyways (sorry, I ramble), thanks again for the comment! Cheers, my sweets! xoxo
Oh, wow… this looks amazing! I love ordering this in restaurants, but haven’t tried it at home – need to get my hands on some good lobster 🙂 Maybe a lobster tutorial is in your future?
Thank you so much, April! You MUST try making this at home if you order it out! Save yourself some dough, giiiirl!! 😉 And yes, I’m thinking about doing a tutorial! Cheers, my dear!
Now this looks epic, and it isn’t even dinner time yet.
I actually had truffle mac and cheese for the first time a couple of weeks ago. Well, Dave ordered it and I tried his. It was amazing, but so rich. I am not sure I could have eaten a whole portion myself. Well, maybe I could haha
Thank you so much Dannii! What a coincidence you had truffle mac and cheese for the first time a few weeks ago! This dish is definitely rich, but the holidays are made for indulging! Cheers, my dear! <3
Amazingness! This mac ‘n cheese looks SO good! I love anything with lobster, and when you add in cheese, it’s a match made in heaven. I love that you used a real lobster and not the imitation kind! I’ve never actually cooked a real lobster before, so I will have to try that out. Wish I had this for breakfast right now! Pinned!
Thank you so much, Gayle! Yesss to real lobster, I couldn’t go cheap during the holidays! A few people have mentioned they haven’t cooked real lobster, so I’m thinking I might do a tutorial. And lobster mac for breakfast is GOOD… not that I would know. 😉 Thanks for the pin too! Cheers, my dear!
DROOLING. And it’s not even 7am. Macaroni and cheese is one of my favorite meals…but Truffle LOBSTER mac and cheese? Yes! So glad you decided to update this recipe – it most definitely does need to be seen! I can’t wait to make this! Pinned!
Hahaha! Mac n’ cheese can make an acceptable breakfast? I mean it’s dinner time somewhere… Right? Thanks so much for the sweet comment and the pin, Keri! Cheers to a fabulous day!
The culinary good life indeed! Wow, I’m so glad you revived this recipe so that it could be IN MY FACE today! This sounds so amazing – it’s absolutely the first thing my husband would order at a restaurant. I am just going to have to make it for him! I love how rich and creamy this is – 3 cheeses? Oh yes please, bring on the decadence! And I’m pretty sure I’d dump a glug of truffle oil, too 😉 Thanks for this amazing recipe, just in time to complete my holiday feast! Cheers to you, lovely! XO
Lol!! Thank you so much, Kathryn!! This is totally a rich dish, not for the weak at heart… errr belly. 😉 Yessss to dumping a glug of of truffle oil in here!! Cheers, doll – to a beautiful day! XO
THIS. LOOKS. AMAZING. You have put all of my favorite things together in one glorious recipe!!! Love love love love love! I’m going to have to pin this for a very special occasion – our anniversary is on Monday so I might not have to wait too long! Thinking of you and xoxo.
Thank you so much for the sweet comment and the pin, Kate! Happy early anniversary to you guys! Hope its a fabulous one! Still sending you big hugs! xo
Can you believe I have never had lobster in my life. 🙁 They are beyond unavailable around here, I have only seen some frozen ones about 3 times, but never bought it because they are unbelievably expensive and I was afraid I would spend so much money and then not get them right because I have no idea what to do with them. This dish is so tempting I could cry of frustration.
I am so sorry you have never had lobster, Adina!!! If it wouldn’t cost me an arm and a leg, I would send you a bunch!!! Didn’t mean to frustrate you, my dear! 🙁 But, thank you for the comment! Cheers!
Im currently in the process of making this masterpiece pleeeeaase wish me luck!!
And i know in your recipe there is no baking… But would it be alright to bake the dish at the end for 15 mins with some breadcrumbs and garlic to toast? Or would that ruin the lobster?? Please let me know thank youuuuu so much!!!!
Hi Deeba! Sending ALL the luck your way! 😉 I wouldn’t bake the dish, or you will end up with dry, chewy lobster, which would be a crying shame. If you want to toast some breadcrumbs (or whatever) on top, I would just run the dish underneath the broiler for a few minutes.. BUT keep an eye on it!! Things can go from toasted perfection to burnt mess in a flash! I’ve never adding a topping to this mac n’ cheese, so let me know how it goes! Cheers!!