Lobster Mac & Cheese

A decadent treat that is almost too good to classify as a side dish.
Prep Time: 25 minutes
Cook Time: 1 hour
Course: Main Course, Side Dish
Keyword: Lobster, Lobster Mac and Cheese, Mac & Cheese, makecaloriesgreatagain, mcga
Cooking Method: Baked, Stovetop
Food Category: Lobster
FoodOrDrink: Food


  • 16 oz Noodles Elbow shaped – Cooked Al Dente.
  • 6 tbs Butter I use salted here
  • 6 tbs Flour
  • 2 cups Cream Whole milk or half & half both sub well.
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Ground Mustard
  • 8 oz Cream Cheese Cut into chunks
  • 6 cups Cheese Freshly Shredded. See notes.
  • 1 cup Sour Cream
  • 4 ea Lobster Tail Chunks See notes
  • 2 cups Toasted Panko See notes
  • 1 ea Herbs Optional – Freshly chopped for garnish


  • Gather your ingredients. Be sure to have a plan to get your noodles cooked, the panko made, and the lobster baked. See notes for related recipe links. Set your oven for 350 degrees.
  • Just wanted to show the beauty of 6 cups of freshly shredded cheese. 😉
  • In a very large bowl, melt the butter over low heat.
  • Add the flour and stir well.
  • This is what your "Roux" should look like. It's a key ingredient for this dish (and many others).
  • Add your milk and spices. Bring to a near boil. Reduce to a simmer. Thicken.
  • Add your cream cheese and stir. Add the sour cream. Reduce heat to low.
  • SLOWLY add the shredded cheese while stirring. Too quickly and it will clump up! Increase heat slightly if needed to melt the cheese as you're adding it. There's a bit of touch required here.
  • Continue to stir until well blended. Taste. Make any necessary adjustments at this time.
  • Add your noodles and stir until they are well coated.
  • Add your lobster chunks. Stir gently to distribute them.
  • Put the noodles into a large baking dish.
  • Cover the noodles evenly in the panko topping.
  • Place in the oven for about 15 minutes or until done.
  • Remove when the panko has reached a nice color and the cheese has just started to bubble. Garnish if you'd like.
  • Serve and Enjoy!!!!


  • For the cheeses here, I used equal parts of medium cheddar, Havarti, yellow American, and Monterrey Jack.  I chose this combination as it wouldn’t have an overpowering flavor (we don’t want to bury the lobster), but it also provided nice meltatbility, color, and decent flavor.
  • For the Panko, follow (and double) my recipe for Toasted Panko Crumbs.
  • For the Lobster, follow my recipe for Lobster Tail Chunks.
  • Note that I made this dish to be half without lobster.  You will want to use larger tails (or more tails) than I did if you want to have a heavier presence of lobster meat.
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