A Swoon-Worthy Date Night Delight

by | Feb 2025

Lobster Macaroni and Cheese

Photo: Taylor Ellingson

Does it really get more indulgent than homemade macaroni and cheese with lobster in it? I don’t think so. Lobster Macaroni and Cheese is the ultimate comfort food, and I think it is the perfect date night-in meal. This delicious dish is restaurant quality and is exactly the way to make Valentine’s Day special.

Lobster Macaroni and Cheese
  • 2 lobster tails
  • 10 oz. large elbow macaroni pasta (or your pasta of choice)
  • 3 Tbsp. unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 1 ¼ cups heavy cream
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. paprika
  • ½ tsp. salt
  • 2 cups white cheddar cheese, shredded
  • 1 cup Gruyere cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 2 Tbsp. unsalted butter, melted
  • ¼ cup breadcrumbs
  • ¼ tsp. salt
  • chopped parsley for garnish

Preheat the oven to 350 F. Grease an 8– or 9–inch baking dish with cooking spray. Bring a large pot of water to boil. Add the lobster tails, and boil for 8–10 minutes. Once cooked, remove and cut the shell off. Chop into small pieces. While the lobster is cooking, bring another pot of water to boil, and add pasta. Cook according to package directions. Once cooked, strain and toss with olive oil. If it gets sticky while waiting for the cheese sauce to cook, you can toss it with cold water and break it up with your hands. Meanwhile, make the sauce by melting 3 Tbsp. butter in a large saucepan. Add the flour, and whisk to combine. Cook over medium heat for 1 minute. Combine the milk and cream in a large measuring cup, and slowly add to the flour and butter mixture, whisking continuously. It’s important to add the milk and cream slowly and whisk it into the flour butter to create a creamy mixture without lumps. Once the milk and cream are added, cook for a couple of minutes until slightly bubbling. Remove from heat, and stir in the cheese until melted. Add the pasta and lobster chunks to the cheese sauce, and mix well. Transfer mixture into prepared baking dish. In a small bowl, combine 2 Tbsp. melted butter, breadcrumbs and salt. Sprinkle over macaroni and cheese. Bake in the preheated oven for 25–30 minutes until bubbling and golden. Garnish with chopped parsley. Serve, and enjoy.

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish likely would not freeze well. Microwaving or reheating in the oven works best. To microwave, heat on medium in 30–45 second intervals. To reheat in the oven, put serving onto an oven-safe plate, and cover with foil. Reheat at 325 F. for 10–15 minutes. Sometimes to rehydrate baked pastas, I add a splash of milk or cream to get them creamy again.

Taylor Ellingson’s blog, Greens & Chocolate, can be found at greensnchocolate.com. Find her cookbooks on Amazon.

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