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Lobster Mac & Cheese

Simple, Effective and loveable by Everyone of all Ages.

Ingredients: for 8-10 Guests

1 pack of Raw Maine Lobster Tails (4-5x 4oz Tails)

1 pack of Macaroni Egg Pasta 500gr

4 cups of your favorite Cheddar, Shredded

1 cup of Gruyere grated

1 cup of Parmesan grated

1 stick of Butter

6 Tablespoons of Flour

5 cups of milk

2 minced garlic cloves

Nutmeg, Salt & Pepper to Taste

Chopped fresh Parsley to garnish


Turn on the oven to 400 degrees.

Cook the lobster according to your preference: poached or in butter. Do not overcook to preserve the sweet and juicy taste. Cut the lobster in pieces and reserve.

Melt the butter in the saucepan. Add the flour and stir until thickened, couple of minutes. Slowly and gradually whisk in the milk. You just made une sauce blanche, one of the main basic sauces in French cooking.

Add 3 cups of the cheddar, half the gruyere and half of the parmesan into the sauce; salt, pepper, the minced garlic and the nutmeg and stir until all the ingredients are combined.

Cook the egg macaroni pasta in boiling, salted water for 8 minutes. Drain but reserve some of the cooking water if you need to extend the sauce a bit.

Mix the lobster, the cooked macaroni and the sauce. Transfer to a buttered baking dish (I always use a cooking spray to butter my pan/dish). Sprinkle with the remaining of the cheeses and bake in the oven until golden and bubbling. About 25-30 minutes.

Sprinkle with the chopped Parsley.

Bon Appetit mes Amis