Creamy Langostino Lobster Mac and Cheese with Brie
This creamy, cheesy Langostino Lobster Mac and Cheese with Brie is a decadent and flavorful dish that’s easy enough for a weeknight, and decadent enough for a date night!JUMP TO RECIPE
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The ultimate Lobster Mac recipe, this Creamy Langostino Lobster Mac and Cheese with Brie is a decadent delight for any seafood lover!
With a creamy brie sauce base, plenty of salty parmesan and a seasoned Langostino Lobster topping- this mac and cheese is always a hit! Serve it up for family, date night, or be the star of your next pot luck with this easy and delicious gourmet mac.
Making the Lobster Mac and Cheese
To make the mac and cheese, you will need:
- Conchiglie/shell pasta. It holds the sauce really well!
- Half and half and milk. 2% or whole milk, whichever you prefer.
- Cream cheese and brie.
- White cheddar. Hand grated is best.
- Grated parmesan cheese.
- Butter, for the roux, and for sautéing the lobster tails.
- All-purpose flour.
- Fresh grated nutmeg. So much better than the pre-ground stuff!
- Lemon zest and minced garlic.
- Salt and pepper to taste. Always.
- Frozen Langostino lobster tails, fully thawed.
- A little cornstarch slurry (equal parts cornstarch and water).
Prepping the ingredients
To make the mac and cheese super easy to assemble, prepping first is key. I like to boil my noodles to al dente first, so they are ready to go when the sauce is ready. You’ll also want to leave the cream cheese and brie out on the counter to soften, so it easily incorporates into the sauce. And I highly recommend grating your own cheddar for a creamier result. You’ll also want to thaw your Langostinos overnight in the fridge so they are ready to sauté.
With everything prepped and at the ready, making the sauce and cooking the Langostinos is a breeze!
Topping and baking
Once your sauce is ready and your noodles are well coated, they’ll get transferred to a greased baking dish. You can grease the dish with either more butter, or cooking spray.
To finish, you’ll cook up the Langostino tails in a bit of butter and lemon zest briefly, until they are just warmed through. Once warmed, they tails get folded into the mac and cheese and spread on top. For even more seafood goodness, you’ll make a quick little sauce out of the reserved liquid from cooking the Langostino lobster tails with a cornstarch slurry. The sauce thickens in mere minutes, and is then poured right over the mac and cheese mixture.
Last but not least, the creamy concoction is topped with a layer of grated parmesan. Then it’s off to the oven to bake for 25-30 minutes, until browned, bubbly and delicious!
Want to give this recipe a try?
If you make my Creamy Langostino Lobster Mac and Cheese with Brie, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Looking for more great dinner ideas? Why not try my 5 Cheese Sausage and Spinach Lasagna, Sunday Sauce with Bracciole, Meatballs and Sausage, One Pot Sausage Artichoke Pasta Bake or Cheese Tortellini with Roasted Tomato and Sausage Cream Sauce!
Creamy Langostino Lobster Mac and Cheese with Brie
- 1 lb conchiglie/shell pasta
- 2 cups half and half
- 1 cup milk
- 4 oz cream cheese, softened
- 8 oz brie, softened and torn Into small pieces
- 8 oz white cheddar, shredded
- 1/2 cup grated parmesan, plus 1/4 cup for topping
- 4 tbsp butter, divided
- 2 tbsp all-purpose flour
- 1/4 tsp fresh grated nutmeg
- 1/2 tsp lemon zest
- salt and pepper to taste
- 12 oz frozen Langostino lobster tails, thawed
- 1 tsp minced garlic
- 1/2 tsp cornstarch
- 1/2 tsp water
- Boil pasta according to package directions for al dente. Drain and set aside. 2. Preheat oven to 375 degrees. 3. Add 2 tbsp of butter (reserve other 2 tbsp for later) to a large, deep frying pan and cook over medium heat until melted, about 2-3 minutes. 4. Add flour and whisk to combine fully with butter. Cook, stirring frequently, 2 minutes. 5. Whisk in milk and half and half and cook, stirring occasionally until thickened, 10-12 minutes. 6. Once sauce is thickened, add the cream cheese and brie and cook, stirring occasionally until homogeneous. Add nutmeg salt and pepper. 7. Turn off the heat, and fold in cheddar and parmesan. 8. Stir in cooked noodles until well coated. 9. Transfer to a greased 9×13 baking dish. 10. In a non-stick frying pan, melt remaining 2 tbsp butter over medium heat. 11. Add the thawed Langostino lobster tails, garlic and lemon zest, and toss to combine. Cook until just warmed, 2-3 minutes. 12. Remove the Langostino tails from the liquid in the pan with a slotted spoon, and transfer to top of Mac and cheese. Fold half into Mac and cheese mixture, and arrange the rest over top. 13. Add a slurry of 1/2 tsp cornstarch and 1/2 tsp water whisked together well to the pan with the remaining liquid from cooking the Langostino tails. 14. Heat liquid over medium heat, stirring for about 2 minutes, until just thickened. 15. Spoon thickened sauce over top of Mac and cheese. 16. Top with reserved parmesan cheese. 17. Transfer dish to the oven, and bake on top rack for 25-30 minutes until cheese is lightly browned and Mac and cheese is bubbly. Allow to cool for 15-20 minutes until serving.
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