My parents joke that as soon as I could eat solid food I had gourmet tastes.

I was gobblin’ up lobster and sushi at age two and it was obvious I was a foodie in the making.

So naturally any dish with lobster is a favorite of mine and every year for my birthday

I celebrate with a steamed lobster {or 2}!

Lobster Mac and Cheese is the ultimate decadent comfort food and ever since trying it at Pot Roast and Pinot

{check out my review here}, I have been wanting to create my own version at home.

For my Lobster Mac I use twisty cavatappi pasta along with a creamy base of cheddar and fontina cheese and a heaping 1 lb of chopped lobster meat.

I top it was a crispy panko and Parmesan crust and the result? Well, it’s foodie heaven on a plate y’all!

Print Recipe

Lobster Mac and Cheese

Makes 10 servings

Ingredients

1 lb cavatappi pasta {or another small pasta}
1 lb lobster meat cooked and chopped {I use 3-4 1 lb lobsters}
4 tbsp butter
2 tbsp butter melted
1/2 Vidalia onion diced
2 garlic cloves. pressed
1/3 cup flour
3 cups milk
2 cups fontina cheese shredded
2 cups cheddar cheese shredded
1/2 cup seasoned panko breadcrumbs
1/4 cup Parmesan cheese shredded
salt/pepper to taste
1/4 tsp nutmeg

Instructions

Add pasta to a large pot of boiling water and cook to almost al dente, about 4-5 minutes.
Drain and set aside.
Preheat oven to 400 degrees.
Add 4 tbsp butter to a saucepan over medium heat.
Melt then add onion and garlic and cook until softened.
Add flour, stirring to combine and let cook a minute.
Then whisk in milk slowly until smooth.
Bring to a boil then reduce heat and simmer until thick.
Season with salt, pepper, and nutmeg and remove from heat.
Stir in cooked lobster {sometimes I add shrimp too}, reserving the meat from two lobster claws for garnish.
Pour into a greased 9X13 baking dish.
In a small bowl, mix together breadcrumbs, 2 tbsp melted butter, and Parmesan cheese.
Sprinkle on top of macaroni.
Bake for 15 minutes, until golden and bubbly.
Top with lobster claw meat for a garnish and serve warm.

Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

I have had mac and cheese with many different kinds of pastas but my favorite is twisty cavatappi pasta.

They are the perfect size and to me they add a gourmet spin on the traditional elbow macaroni.

Add pasta to a large pot of boiling water and cook to almost al dente, about 4-5 minutes.
Drain and set aside.

Add 4 tbsp butter to a saucepan over medium heat.
Melt then add onion and garlic and cook until softened.

Add flour, stirring to combine.

Let cook and darken for a minute.

Then whisk in milk slowly until smooth.
Bring to a boil then reduce heat and simmer until thick.

I use three different cheeses for this recipe: Cheddar, Fontina, and Parmesan.

Add 2 cups each of shredded cheddar and shredded fontina cheese.

Whisk in, in batches if needed.

Keep whisking until smooth and remove from heat.

Steam lobster {I like whole Maine lobster} and set aside until cool enough to handle.
Depending on how much lobster you want in your mac and cheese add meat from 2-4 1 lb lobsters.
* You can also save time by having them steamed at the market when you buy them.

Peel lobster and place the meat from the claws and tails in a bowl.

Optional: reserve the meat from two lobster claws for garnish.

Sometimes I cook large shrimp, peel, chop, and add to the cheese sauce too.

Season with salt, pepper, and nutmeg.

Now stir in cooked pasta then spread into a 9X13 greased baking dish.