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It’s ooey and gooey, full of cheese and decadent rich lobster, this truly is an Incredible Lobster Mac and Cheese. Perfect for a special night or occasion, it’s a macaroni and cheese that’s sure to impress.

Lobster is a rich full flavored seafood. Indulgent and flavorful your going to to want to cook lobster more often. You have to try this one, it’s The Best Lobster, or try it grilled. It’s so good!

Cheesy Lobster Mac and Cheese being scooped out of a white dish.

Seafood Mac and Cheese

This is not the macaroni and cheese you grew up with. This lobster mac and cheese is an elegant, grown up version that takes mac and cheese to a whole new level. This seafood mac and cheese is ooey, gooey, cheesy and full of rich melt in your mouth lobster. It’s so insanely delicious. This changes everything when it comes to comfort food. It’s creamy and savory. Your whole family is going to love this. Make for a special occasion and watch it get devoured.

Adding lobster to your mac and cheese makes it fancy and almost extravagant, but still a classic cheesy flavor. Add a side of broccoli or brussel sprouts and homemade rolls and you have dinner that’s restaurant worthy. Top it off with a slice of cheesecake and you’ll truly have a gourmet meal.

Ingredients for Lobster Mac and Cheese

These ingredients can all be found at your local grocery store, but you may need to hunt for good lobster. Read down below for tips on buying lobster. Cooking and using lobster is much easier than you can imagine!

  • Lobster Tails: 5-6 tails cooked and chopped.
  • Cheddar Cheese: Freshly shredded and divided.
  • Gruyere Cheese: Freshly shredded
  • Parmesan Cheese: Grated
  • Butter: 1 whole stick.
  • Flour: All purpose works best here.
  • Whole Milk: For creaminess, do not use skim or 1% milk.
  • Salt: Don’t skip the salt, it helps the flavor shine through.
  • Garlic Powder: Adds a nice little bit of flavor.
  • Mustard Powder and Nutmeg: These are both optional, but highly recommended. Especially the mustard powder!
  • Pepper to Taste: Freshly ground will deliver the best bit of a kick.
  • Elbow Macaroni: Can also use cavatappi pasta, cooked according to directions.
  • Parsley: This optional but adds flavor and a nice pop of color.

Lobster tails for cooking on a cookie tray.

Making Incredible Lobster Mac and Cheese

This grown up version of seafood mac and cheese is easy, it takes a bit of time, but it’s totally worth it!  This is so good you are going to want to make it all the time, even if it does take a bit of extra time.

  1. Cook:  Cook the lobster according to your preference. I prefer to broil my lobster
  2. Prep: Heat oven to 400 degrees with the rack in the middle of the oven.
  3. Sauce: In a large saucepan over medium heat melt the butter. Add the flour to the melted butter and stir until thickened, about 3 minutes
  4. Whisk: Slowly whisk in milk a little at a time. The slower you add the milk the thicker the sauce will be.
  5. Stir: Add in 3 cups of the cheddar cheese, gruyere cheese, and 1/2 cup of parmesan cheese into the sauce. Reserve 1 1/2 cups cheddar and 1/2 cup parmesan for the top.
  6. Spices: Add in the salt, pepper, garlic powder, mustard powder and nutmeg to the sauce, stir until combined.
  7. Mix: Stir together the cooked macaroni noodles, lobster and the sauce and transfer to a 9×13 baking, that has been prepped with cooking spray if needed.
  8. Top: Sprinkle with remaining cheese and bake in the oven until golden and bubbling. 20-25 minutes
  9. Garnish: Top with flat leaf parsley if desired.

Making the roux, adding the cheese and lobster to the cheese sauce.

What to Look for When Buying Lobster Tails

There are two types of lobster tails that are most commonly sold. Warm water and Cold water Lobster tails. For the best flavor and texture you’ll want to look for Cold Water Lobster tails. Yes they are more expensive but they are going to be so worth it. Warm water tails more commonly turn to mush after cooking them.  They can also have an ammonia spell to them, not very pleasant for any meal. So how can you know you’re getting a good lobster tail.

  • Look at the packaging. It will often say if it’s cold water or warm water.
  • Ask the store if it isn’t clear where they’re from.
  • If there are more than one brand of lobsters, pick the most expensive, it’ll probably be cold water lobster tails.
  • Avoid buying tails that have any discoloration in the meat. Look for black spots or yellowing on the flesh. Take a close look at the meat and if there is any sign of yellowing, dull or discolored meat don’t buy it..
  • Ask or check the labels to see if it’s been soaked in sodium tripoyphosphate. If so avoid buying those tails.
  • Tails should not have any grayish. If they are gray at all, it may mean the lobster was dead before processing, and it will not be a good quality tail.
  • Tails should be frozen, and thawed just before cooking. Don’t buy thawed lobster tails. You want to cook right away once thawed.
  • Look for lobster tails ranging from 5 oz to 12oz. These are smaller tails, and are the prime size for getting a good amount of meat and a quality taste and texture.
  • I know it’s more expensive but if you can, pay more for the cold water tails, it’ll be worth it and you won’t have to worry about your lobster mac and cheese being ruined by bad lobster.
  • The best time of year to buy lobsters is during the winter when prices tend to be lower.

Sprinkling cheddar cheese on a pan of lobster Mac and Cheese.

Different Ways of Cooking Lobster Tails

There are several different variations when cooking lobster tails. I love how simple each of them are and how they all taste just about the same. It is all about preference and what is easiest for you in your kitchen. Lobster tails are cooked quickly and easily. In less than 10 minutes these lobster tails will be done and ready to chop!

  • Broiled: This is my go-to way of cooking lobster. It is quick and easy and simple broiled on high heat and up close to top of the over. This makes a tender lobster tail ever time.
  • Baked: Very similar to broiling except under average heat and extra time when cooking.
  • Poached: This is more of a simmer in a layer of butter. It is also known as butter poaching.
  • Boiled: For the easiest and simplest way of cooking lobster boiling it is the way to go. Boil water in a large pot and the lobster tails soak in and boil for minutes. Sometimes the lobster is not quite as tasty though and doesn’t have that rich buttery herb flavor attached to it compared to other ways of cooking.
  • Grilled: If you love to grill, this is for you! Simply add the lobster tails to your grill and let the heat cook the tails evenly and quickly.

Baked lobster macaroni and cheese in a white dish.

Tips and Variations for Homemade Mac and Cheese

This lobster mac and cheese is very simple and straightforward. But you can change it up as you like.

  • Spices: If you want a bit of a kick add cayenne, or chili powder. Or you can just serve it with hot sauce on the side. Also try Italian seasoning, cajun or smoked paprika for different flavors.
  • Noodles: Truly in short noodle will work with lobster mac and cheese. Try corkscrew, campanelle, conchiglie, fusilli, or a spin on elbow called piperigate.
  • Topping:  If you are the type that likes breadcrumb topping, mix two tablespoon of melted butter, 1/2 cup of bread crumbs, and 1/4 cup of parmesan cheese. Sprinkle on top before baking.
  • Cheese: Don’t use pre shredded cheese, it’s usually coated with flour making it harder to melt and incorporate. Experiment with different cheeses if you like. White cheddar, smoked gouda, mozzarella, monterey jack, and fontina are all good choices.
  • Milk: Whole milk will create the creamiest texture. You can go down to 2% but I wouldn’t go any lower in fat percentage in your milk.
  • Storage: Keep your leftovers in a tightly sealed container in the fridge for 3-4 days. Reheat in the microwave or in the oven.

Close up of chunks of lobster in the golden macaroni and cheese.

More Seafood Recipes that are Incredibly Good!

Seafood is delicate, flavorful and versatile. Most people have strong opinions about seafood and if they like it or don’t. And what kind they like. These recipes are game changers when it comes to seafood. They will become your favorites. They will convince the skeptics that seafood in not only good for you to eat, but it’s truly divine. Put these winners in your seafood rotations and enjoy!

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Lobster Mac and Cheese

5 from 6 votes
By: Alyssa Rivers
It's ooey and gooey, full of cheese and decadent rich lobster, this truly is an Incredible Lobster Mac and Cheese. Perfect for a special night or occasion, it's a macaroni and cheese that's sure to impress.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 People



  • Cook the lobster according to preference. I like to broil my lobster.
  • Heat oven to 400 degrees with rack in the middle of oven.
  • Melt butter in a large saucepan over medium heat. Add flour to melted butter and stir until thickened, about 3 minutes.
  • Slowly whisk in milk a little at a time. The slower you add the milk the thicker the sauce will be.
  • Stir in 3 cups of cheddar cheese, gruyere cheese, and 1/2 cup parmesan cheese into the sauce. Reserve 1 1/2 cups cheddar and 1/2 cup parmesan for the top.
  • Add salt, pepper, garlic powder, mustard powder and nutmeg to the sauce, stir until combined.
  • Stir together the cooked macaroni noodles, lobster and the sauce and transfer to a 9 x 13 baking dish, that has been prepped with cooking spray if needed. Sprinkle with remaining cheese and bake in the oven until golden and bubbling, 20-25 minutes.
  • Sprinkle with flat leaf parsley if desired.


Calories: 730kcalCarbohydrates: 56gProtein: 45gFat: 36gSaturated Fat: 22gTrans Fat: 1gCholesterol: 159mgSodium: 1469mgPotassium: 505mgFiber: 2gSugar: 10gVitamin A: 1140IUVitamin C: 1mgCalcium: 992mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!



About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


    1. That should be fine! As long as it’s kept in the fridge and wrapped in plastic wrap or in an airtight container.

  1. I made it exactly to the recipe. I didn’t actually care for it after adding lobster and baking it. I love lobster and I love Mac and cheese… I guess I just don’t love them together.
    I would use the cheese sauce recipe again though for Mac and cheese, tasted classic.

  2. Could I use frozen lobster claw and knuckle meat for this recipe and if only a pound would I cut your recipe in half? Thank you.

    1. Yes, cook the lobster first! The directions are on the recipe card at the bottom of the post 🙂

  3. 5 stars
    I made this recipe with the following changes and got raves from all. I replace the milk with 1/3 lactaid milk (seems to help remove lactaid and it was only milk I had), and the other 2/3 of buttermilk. (I have always used buttermilk, distinctive). I leave out the nutmeg and mustard powder. I even made it without the seafood. Again everyone loved it. Also tried with crabmeat; not good at all because the crab taste was too distinctive. Thanks for a great recipe.

      1. Along these same lines, would it be possible to prepare this the day prior and leave uncooked in the refrigerator overnight?

      2. I haven’t tried that before! I always suggest cooking it and then reheating it the next day so that the lobster is cooked fresh.

  4. Sounds like a nice recipe, I’m looking forward to trying it.

    In regards to warm water vs. cold water lobster: Cold water is nicer. Warm water lobster, nor any lobster or seafood should give off an ammonia smell if it is fresh. The only reason there is an ammonia smell is due to it going bad. If you are not sure about about the freshness of your seafood, heat a pan, toss a small piece (1/2” scrap) on the hot pan. Within seconds you will know as an ammonia smell will start to emanate from the sizzling piece. If you smell that, THROW IT OUT.

  5. 5 stars
    Delicious! A fancier way to serve and eat Mac n Cheese! And a great way to use up leftover lobster!

    Can this be frozen and how to reheat if so?

      1. Do you typically defrost it in the refrigerator overnight before baking? And what temperature do you recommend?

  6. 5 stars
    A-Maz-Ing! I used cheddar, jack and parm and it was fantastic. I would definately try with the cheeses you used in original recipe but my store didn’t have Guyere.

  7. 5 stars
    So delicious! I made this in like an hour and a half maybe less! And it turned out so good! I highly recommend this recipe! Especially if you’re a cheese lover this sauce was awesome in the mac n cheese! Next time I would use more lobster because I only had a couple lobster tails so I decided to make this but I definitely am gonna make it again!

  8. 5 stars
    Made this last night, and it was SPECTACULAR! Definitely another new favorite. Made according to recipe, with some heavy handedness with gruyere! Delicious!