Lobster Mac and Cheese

Succulent chunks of sweet lobster transform ordinary mac and cheese into an elegant comfort food that feels indulgent without being fussy. Creamy cheese sauce enriched with butter and milk clings perfectly to tender pasta, while sautéed shallots and garlic add subtle depth. Save this showstopper for special occasions or when you want to impress without spending all day cooking.

Ingredients

1 (16 oz) package elbow macaroni

1 (2 lb) lobster, split

7 tbsp butter, divided

1 small onion, diced

2 cups milk

1 shallot, chopped

10 black peppercorns

1 clove garlic, minced

5 tbsp all-purpose flour

1 lb shredded Gruyère cheese

3 cups shredded Cheddar cheese

1 cup grated Romano cheese

Kosher salt and pepper to taste

3 tbsp panko bread crumbs

Instructions

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Reserve 2 cups hot pasta water, then drain macaroni and rinse with cold water to cool. Set aside.

Pour reserved pasta water into the same pot and add lobster halves, cut-side up. Bring to a boil, then reduce heat to medium-low, cover, and steam until lobster meat firms and turns opaque, about 3 minutes.

Remove lobster to a tray and cool for a few minutes, then remove meat and cut into bite-sized pieces. Reserve shells.

Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir onion until softened and translucent, about 5 minutes. Remove onions to a small bowl and set aside.

Place reserved lobster shells, milk, shallot, peppercorns, and garlic into the same saucepan. Bring to a gentle simmer over medium heat and cook for 20 minutes.

Preheat the oven to 350°F (175°C).

Melt remaining 5 tablespoons butter in a separate saucepan over medium-low heat. Whisk in flour and stir until mixture turns pasty and light golden brown, about 10 minutes. Strain milk mixture through a mesh sieve and slowly pour into flour mixture while whisking. Bring to a simmer over medium heat; cook and stir until thick and smooth, 10 to 15 minutes. Remove from heat.

Stir Gruyère, Cheddar, and Romano cheeses into thickened milk mixture until melted and smooth. Season with salt and pepper, then stir in reserved lobster meat, onions, and macaroni.

Pour mixture into a 4-quart casserole dish and smooth the top. Sprinkle evenly with panko bread crumbs.

Bake in the preheated oven until sauce is bubbly and the top is golden brown, 8 to 12 minutes.