Lucky, lucky me it’s lobster macaroni and cheese casserole!
I’m on a lobster craze. I want to eat lobster all the time. Well, maybe not for breakfast. Wait! Lobster Eggs Benedict! I can definitely eat lobster for breakfast, too!
I made this meal because I wanted to celebrate summer until the bitter end. I’m not sure why I only think of eating lobster in the summer. Lobster fishermen catch it year round, so why don’t I eat it year round? I really don’t know.
Maybe I’ll have to change that mindset. Lobster year round? Heck yeah!
Recently, our nephew and his lovely girlfriend had an open house and I decided to bring this delish dish to the party. Oh. And yes. It was a hit!
I also want to give my friend Vince a shout out. I adapted this recipe from a fiddlehead mac and cheese recipe he gave me. Thanks, Vince! You’ve got great taste in food!
The best thing about this recipe – other than the lobster, naturally – is the gruyere cheese. It makes all the difference in the world to the casserole’s yummy flavor.
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How to make lobster macaroni and cheese
Pictured here are most of the ingredients: Lobster meat, grated gruyere cheese, shredded sharp cheddar cheese, heavy cream and large elbow macaroni.
Let’s get started.
I put on a stockpot of water to boil. Then I drain the frozen lobster meat and chop it up.
I put some butter into a saucepan and melt it. I add cream, 2 cups each of gruyere and sharp cheddar cheese, stirring until it all melts.
I take the cream sauce off the burner and add the lobster. I stir it around.
Time to preheat the oven to 350 degrees Fahrenheit!
It is also time to put the large elbow macaroni in the now-boiling water. I stir it around and only let it cook for 7 minutes before I pour the elbows in a colander.
I get my large metal mixing bowl and dump the elbow macaroni into it. I pour on the lobster cream sauce and mix it all together.
Time to pour the lobster mac and cheese into the mixing bowl.
Time to add the remaining gruyere cheese to top of this lobsty roni party I have going on. I also sprinkle some little bread crumbs on top.
I place the casserole into the oven and bake it for 20 minutes.
It’s done! I take the lobster macaroni and cheese casserole out and place it on the table. I gather the plates in anticipation.
Time to take my serving spoon and scoop out some casserole and plop it onto my plate, along with some spinach.
All that is left is to eat my plateful and leave the rest for the party.
I hope you enjoyed this recipe!
Other lobster recipes
And may all your dishes be delish!
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Lobster Macaroni and Cheese Casserole
- 2 tablespoons butter
- 1 cup heavy cream
- 3 cups gruyere cheese grated and divided
- 2 cups shredded sharp cheddar cheese
- 7 ounces lobster meat frozen or fresh
- 3/4 pound elbow macaroni large
- 1/8 cup bread crumbs to sprinkle on the casserole
- Wet a pan of water on the stove to boil for the pasta
- In saucepan melt the butter
- Add cream and 2 cups of gruyere cheese and cheddar cheese, stir until melted
- Take off heat and add lobster. Stir until mixed
- Preheat oven to 350 F
- Add macaroni to boiling water and cook for 7 minutes, drain and place in a large mixing bowl
- Add lobster cheese mixture and stir until incorporated
- Pour into medium baking dish and sprinkle the rest of the gruyere cheese over the casserole, along with some a sprinkling of bread crumbs
- Place in oven and bake for 20 minutes
- Take out of oven and serve
- Dig in