Lobster Mac ‘n’ Cheese

The luxurious addition of lobster turns macaroni cheese into something special!

Serves 4-6

  • 500g macaroni pasta
  • 75g unsalted butter
  • 1 large onion, finely chopped
  • 3 large cloves of garlic, finely chopped
  • 3 tsp Dijon mustard
  • 150ml dry white wine
  • 75g plain flour
  • 1.2 litres milk
  • 150g Gruyere cheese
  • 100g Cheddar cheese
  • 1 dressed lobster, meat chopped into small pieces
  • Salt & pepper
  • Cayenne pepper (optional)
  • 30g Parmesan cheese
  • 30g breadcrumbs

Top Tips

To spice it up add a little cayenne pepper to the sauce before adding the pasta.

For an extra shellfish taste, infuse the milk for the sauce with the lobster shells and a bay leaf. Fully strain before use.



  1. 1. First cook the macaroni pasta as per cooking instructions, rinse with cold water to avoid further cooking.
  2. 2. Pre-heat the oven to 180C.
  3. 3. Melt the butter in a heavy bottomed saucepan, add the onions and garlic and sauté until soft
  4. 4. Stir in the mustard, then add the white wine and let it reduce slightly
  5. 5. Stir in the flour then add the milk gradually letting the sauce thicken (5-10 minutes), stirring often.
  6. 6. Add the Gruyere and Cheddar cheeses and stir well until fully combined.
  7. 7. Finally add in the lobster and mix well with the cooked pasta. If it looks too thick add a little more milk. The sauce needs to be runny as it will thicken in the oven. Check seasoning, adding salt & pepper or cayenne pepper if required.
  8. 8. Pour into an oven proof serving dish and scatter over the Parmesan cheese and breadcrumbs.
  9. 9. Bake in a preheated oven for 35-40 minutes until golden and bubbling.
  10. Serve with a green salad and glass of dry white wine.

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