📝 About This Recipe
This isn't just a side dish; it's a celebration of coastal luxury and soul-warming comfort. Succulent chunks of fresh lobster meat are folded into a velvety, three-cheese Mornay sauce infused with a hint of sherry and white truffle oil. Finished with a golden, buttery panko crust, this dish elevates the humble macaroni to a gourmet experience that is both sophisticated and deeply satisfying.
🥗 Ingredients
The Lobster & Pasta
- 1.5 pounds Lobster meat (cooked, cut into 1-inch chunks (claw and tail preferred))
- 1 pound Cavatappi or Large Elbow Pasta (cooked 2 minutes less than al dente)
- 2 tablespoons Unsalted butter (for sautéing lobster)
The Cheese Sauce
- 6 tablespoons Unsalted butter (high quality)
- 1/2 cup All-purpose flour
- 4 cups Whole milk (warmed)
- 1 cup Heavy cream (at room temperature)
- 12 ounces Sharp White Cheddar (freshly grated)
- 8 ounces Gruyère cheese (freshly grated)
- 4 ounces Fontina cheese (freshly grated)
- 2 tablespoons Dry Sherry (optional but highly recommended)
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 teaspoon White Truffle Oil (for a luxurious finish)
The Topping
- 1.5 cups Panko breadcrumbs
- 1/2 cup Parmesan cheese (freshly grated)
- 2 tablespoons Fresh Parsley (finely chopped)
- 3 tablespoons Melted butter
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish or 6 individual ramekins with butter.
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2
Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the package directions for 'al dente'. It should still have a firm bite as it will finish cooking in the oven. Drain and set aside.
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3
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the lobster meat and a pinch of salt. Sauté for 2-3 minutes just to warm through and coat in butter. If using sherry, deglaze the pan with it now and cook for 1 minute. Remove from heat.
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4
In a large, heavy-bottomed pot or Dutch oven, melt the 6 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly to create a blonde roux; do not let it brown.
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5
Slowly pour in the warmed milk and heavy cream while whisking vigorously to ensure no lumps form. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 6-8 minutes).
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6
Turn the heat to low. Add the smoked paprika, nutmeg, and truffle oil. Gradually fold in the Cheddar, Gruyère, and Fontina cheeses, stirring until the sauce is silky and completely melted.
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7
Taste the sauce and season with salt and white pepper as needed. Remember the lobster and pasta will absorb some salt.
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8
Add the cooked pasta and the buttery lobster meat (including any juices from the pan) into the cheese sauce. Gently fold everything together until every noodle is submerged in liquid gold.
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9
Pour the mixture into your prepared baking dish, spreading it out evenly.
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10
In a small bowl, combine the panko breadcrumbs, Parmesan, parsley, and melted butter. Sprinkle this mixture generously over the top of the macaroni.
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11
Bake for 25-30 minutes, or until the sauce is bubbly around the edges and the breadcrumb topping is a deep golden brown.
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12
Remove from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly so it clings to the pasta.
💡 Chef's Tips
Always grate your own cheese from blocks; pre-shredded cheese is coated in potato starch which prevents a smooth melt. Under-cook your pasta by 2-3 minutes so it doesn't turn mushy while soaking up the cheese sauce in the oven. If the sauce seems too thick before adding the pasta, add a splash of warm milk to loosen it up. For the best lobster flavor, use a mix of tail and claw meat for varying textures and sweetness. Don't skip the rest time after baking; it's the secret to a perfect, creamy consistency rather than a runny one.
🍽️ Serving Suggestions
A crisp, chilled glass of Chardonnay or a dry Sparkling Wine cuts through the richness beautifully. Serve alongside a simple arugula salad with a lemon-shallot vinaigrette to provide a bright, peppery contrast. Roasted asparagus with a squeeze of lemon makes for an elegant and light vegetable side. A few slices of toasted sourdough baguette are perfect for swiping up any leftover cheese sauce. For an extra touch of luxury, garnish with fresh chives and a few reserved whole lobster claws on top.