Lobster Mac
& Cheese
Tender lobster folded into a creamy three-cheese béchamel. Rich, decadent, and absolutely worth it.
Written by Chef Robert Hale
Published on Feb 9, 2026
Serves: 2 - 4
Butter-poached lobster folded into a creamythree-cheese béchamel with Gruyère, white cheddar & ParmesanFinished with golden buttered panko
Ingredients:
Pasta & Lobster
- 8 oz cavatappi or elbow pasta
- 2 lobster tails (4-6 oz meat total), shells removed
- 4 tbsp unsalted butter (divided)
- Salt & Pepper to taste
Three-Cheese Béchamel
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1 cup white cheddar, cheese, grated
- ½ cup Gruyère cheese, grated
- ¼ cup Parmesan cheese, finely grated
- Pinch of nutmeg (optional but very chef-y)
Topping
- ½ cup panko breadcrumbs
- 1 tbsp melted butter
- Optional: chopped chives or parsley for garnish
Chef Robert Hale
Corporate Executive Chef & Brand Ambassador for Cangshan Cutlery, Culinary Institute of America Ambassador & Fellow
Instructions
1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Drain and set aside.
2. Butter-Poach the Lobster: In a small saucepan over low heat, melt 2 tbsp butter. Add lobster meat and gently poach 4–5 minutes until just cooked. Remove, chop into bite-size pieces, and reserve.
3. Make the Béchamel: In a saucepan, melt 3 tbsp butter over medium heat.Whisk in flour and cook 1–2 minutes (don’t brown).Slowly whisk in warm milk, stirring constantly until thick and smooth.
Lower heat and stir in:
• White cheddar
• Gruyère
• Parmesan
4. Bring It Together:
Fold cooked pasta into the cheese sauce.
Gently fold in the lobster.
Taste. Adjust seasoning. Smile.
5. Top & Bake:
Preheat oven to 375°F.
Transfer mac & cheese to a buttered baking dish or cast-iron skillet.
Mix panko with 1 tbsp melted butter and sprinkle evenly on top.
Bake 15–20 minutes, until bubbly and golden.
(Optional: Broil 1–2 minutes for extra crunch.)
Serve:
Finish with fresh chives or parsley…..Serve hot.
