Lobster Mac & Cheese

Lobster Macaroni & Cheese – 4 Servings

How could it be possible to make classic Macaroni and Cheese even better? Add lobster! Go ahead, create another classic that puts even more comfort in the traditional go-to comfort food.


1 pound – Cooked Maine lobster meat

1 pound box – Medium Elbow Macaroni

1/2 cup – All-purpose flour

1/2 cup – Heavy cream

1 cup – Chicken stock

2 Tbsp –  Cooking oil

1/2 cup – Melted butter

2 cloves  – Chopped garlic

2 – Bay leaves

1 cup – Chopped white onion

1/4 cup – Chopped fresh chives

2 cups – Sharp shredded cheddar cheese

Salt and white pepper – to taste

2-3 Tbsp -White truffle oil


Cook the macaroni. While it’s cooking, heat the chicken stock with the bay leaves in a separate pan to a simmer. Add the cooked lobster meat and set aside. When the macaroni is done, drain it very well.

At the same time, melt butter in a large saucepan. Add garlic and onion and add in the bay leaves. Gradually add flour until the mixture is thick like soft butter and add

To make the cheese sauce, add the heated chicken stock a little at a time until it’s smooth with a creamy consistency. Season with white pepper and salt to taste. Reserve about a half cup of cheese. Add the cheddar heavy cream a little bit at a time and finally the warm lobster meat.

Finally, add the lobster meat and macaroni to the cheese sauce. Add only as much of the macaroni as needed so the lobster and cheese sauce is nicely balanced. Turn the mixture into a casserole dish, sprinkle with the reserved cheese and bake at 375 for 5-minutes or until bubbly.

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