Description
A rich and creamy baked lobster mac and cheese featuring tender macaroni, succulent lobster meat, and a blend of Havarti, Colby Jack, and Parmesan cheeses, all baked to bubbly perfection.
Ingredients
Pasta and Lobster
- 8 oz macaroni noodles
- 1 Tablespoon olive oil
- 2 small raw lobster tails (or 1 large 8-10 oz tail)
Sauce and Seasoning
- 4 Tablespoons salted butter
- 1 Tablespoon fresh minced garlic
- ¼ cup all purpose flour
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon chicken bouillon
- 1 teaspoon onion powder
- 3 cups whole milk
- ¼ cup sour cream
Cheeses
- 2 cups Havarti cheese (6 oz), not pre-shredded
- 2 cups Colby Jack cheese (6 oz), grated, not pre-shredded
- ¼ cup Parmesan cheese (1.5 oz), grated, not pre-shredded
Instructions
- Preheat Oven: Preheat the oven to 350°F to prepare for the final baking step.
- Cook Noodles: Bring a medium-sized pot of salted water to a boil. Cook macaroni noodles for 7 to 8 minutes until tender. Drain and toss with 1 tablespoon of olive oil to prevent sticking. Cover and set aside.
- Cook Lobster Tails: In another pot of boiling salted water, cook lobster tails for 3-4 minutes until they reach an internal temperature of 145°F. Drain and let cool. Remove the meat from shells and dice into small bite-sized pieces. Set aside.
- Make Roux and Sauce: In a large oven-safe frying pan (or pot if using a casserole dish), melt the butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Stir in flour, salt, pepper, chicken bouillon, and onion powder; cook for another minute to form a roux.
- Add Milk and Thicken Sauce: Slowly pour in the milk while whisking continually to avoid lumps. Continue whisking and heating the sauce until smooth and slightly thickened, about 2-3 minutes. Remove from heat and stir in sour cream for creaminess.
- Add Cheese to Sauce: Add 1 cup of Colby Jack and 1 cup of Havarti cheese to the sauce. Stir until the cheeses melt completely, forming a rich cheese sauce.
- Combine Pasta and Lobster: Add the cooked noodles and diced lobster meat into the cheese sauce, mixing gently to evenly distribute all ingredients.
- Prepare for Baking: If using an oven-safe frying pan, sprinkle the remaining 1 cup Havarti and 1 cup Colby Jack cheeses evenly on top of the mixture. If using a pot, transfer everything to an oven-safe casserole dish before adding the cheese on top.
- Bake: Place in the preheated oven and bake for 10-15 minutes until the cheese topping is melted and bubbly around the edges.
- Serve: Serve warm, optionally garnished with fresh sprigs of thyme for added aroma and presentation.
Notes
- Best served fresh to enjoy the creamy texture and lobster flavor at their peak.
- To make ahead, prepare the dish through step 7, then cool without baking. Cover and refrigerate for up to 3 days.
- To reheat, bake the chilled dish at 350°F for 20-25 minutes until hot and bubbly.
- Freezing is not recommended as it may cause the pasta and dairy to become grainy and affect texture.
