Creamy Lobster Mac and Cheese Recipe
This creamy Lobster Mac and Cheese with Brie is rich, cheesy, and loaded with tender lobster in every bite. A silky Brie and cream cheese sauce makes it extra decadent, while langostino works as a wallet-friendly swap when you want all the flavor without the splurge.
Servings: 8
Calories: 697kcal
Ingredients
- 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
- ½ cup grated Parmesan plus ¼ cup for topping
- 4 tablespoon butter, divided
- 2 tablespoon all-purpose flour
- ¼ teaspoon fresh grated nutmeg
- ½ teaspoon lemon zest
- salt and pepper to taste
- 1 lb lobster meat
- 1 teaspoon minced garlic
- ½ teaspoon cornstarch
- ½ teaspoon water
Instructions
- Boil pasta according to package directions to just under al dente before draining, since they will cook more in the oven. Drain and set aside.
- Preheat oven to 375 degrees.
- Add 2 tablespoon of butter (reserve other 2 tablespoon for later) to a large, deep frying pan and cook over medium heat until melted, about 2-3 minutes.
- Add flour and whisk to combine fully with butter. Cook, stirring frequently, 2 minutes.
- Whisk in milk and half and half and cook, stirring occasionally until thickened, 7-8 minutes.
- Once sauce is thickened, add the cream cheese and brie and cook, stirring occasionally until homogeneous.
- Turn off the heat, and fold in cheddar, Parmesan, nutmeg, salt and pepper
- Stir in cooked noodles until well coated.
- Transfer to a greased 9x13 baking dish.
- In a non-stick frying pan, melt remaining 2 tablespoon butter over medium heat.
- Add the thawed Langostino lobster tails, garlic and lemon zest, and toss to combine. Cook until just warmed, 2-3 minutes.
- 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.
- Add a slurry of ½ teaspoon cornstarch and ½ teaspoon water whisked together well to the pan with the remaining liquid from cooking the lobster.
- Heat liquid over medium heat, stirring for about 2 minutes, until just thickened.
- Spoon thickened sauce over top of Mac and cheese.
- Top with reserved Parmesan cheese.
- Transfer dish to the oven, and bake on top rack for 20-25 minutes until cheese is lightly browned and Mac and cheese is bubbly. Allow to cool for 15-20 minutes until serving.
Notes
- Shred your own cheese. Pre-shredded cheese has anti-caking starch that can make your sauce grainy instead of smooth.
- Keep the heat low when adding cheese. Adding cheese to a bubbling sauce is the top cause of a greasy or grainy texture.
- Don't overcook the lobster. It's already cooked, so just warm it through for a couple of minutes — any longer and it turns rubbery.
- Cook pasta just under al dente. It'll finish cooking in the oven, so slightly underdone now means perfectly tender later.
Nutrition
Calories: 697kcal | Carbohydrates: 51g | Protein: 35g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 188mg | Sodium: 855mg | Potassium: 467mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1137IU | Vitamin C: 1mg | Calcium: 487mg | Iron: 1mg