This Lobster Mac & Cheese is rich and creamy. It is super cheesy with chunks of meaty lobster. The ultimate in decadence.

Every time I go to the East Coast, I eat as much seafood as I possibly can. I absolutely love it!

Scallops especially are my favorite. This time, I ate my fair share of lobster, mussels, clams, and fish, as well as some delicious, sweet scallops before heading back to the Midwest.

After spending the past few weeks there (Maine, New Brunswick, Nova Scotia and Prince Edward Island to be exact), I knew I wanted to make something with an East Coast vibe.

Near the end of our trip, we had a big Lobster boil. After stuffing ourselves with lobster, garlic butter, garlic cheese biscuits, and caesar salad, we were left with exactly 3 lobsters. After thinking about what we would use it for, I decided I needed to make this Lobster Mac & Cheese.

Making lobster mac & cheese is really like making any other mac & cheese, except you add lobster. The cheese sauce is made with a roux base, to which you add gruyere (which by the way, was extremely difficult to come by in the small town I did my grocery shopping in) and sharp cheddar.

Nutmeg and pepper give it a little extra flavor, and breadcrumbs give it a bit of extra crunch. If you can't get fresh lobster (or it's too expensive or you just don't want to go to the work of shelling and cleaning it), just use frozen lobster meat. In the end, it is what I actually used, since we decided to use our leftover fresh lobster for lobster rolls.

How to make Lobster Mac & Cheese:

The cheese sauce was very quick and easy to whip up. This wasn't my first time making mac & cheese from scratch, but it was definitely the easiest and tastiest.

Melt some butter, add some flour, and cook. Then add hot milk and stir until smooth. Remove from heat and stir in cheese. Boom - the sauce is done.

The hardest part about making this was probably stirring it all up. The recipe is huge! My pot was barely big enough, and my spoon was kind of flimsy, which all together, made stirring kinda hard. But I powered through and got it done.

I had to bake it in two dishes - one 9x13" and one 9x9". We used it to feed 4 adults and a toddler. We finished about a third of it. The rest went into the freezer. If you're not looking to eat mac & cheese for the next month, make a half recipe.

Lobster Mac & Cheese Ingredients:

Cavatappi or elbow macaroni - really and short, tubular pasta will work
Milk - whichever milkfat percent you have will work.
Unsalted butter divided, 1 stick
All-purpose flour
Gruyere cheese grated (4 cups)
Extra-sharp Cheddar grated (2 cups)
Freshly ground black pepper
Nutmeg - I find that using freshly grated whole nutmeg makes a huge difference compared to using pre-ground nutmeg. Simply grate it with a microplane.
Cooked lobster meat - leftover or frozen is fine
Bread crumbs or panko

The finished product is delicious - creamy and cheesy with a definite lobster flavor. If you don't chop your lobster too fine, you will definitely notice the big meaty chunks. It is very rich however, so don't expect to polish off a huge portion - which is a good thing.

Serve with a green salad tossed with vinaigrette or other lightly seasoned vegetables. You definitely want the mac & cheese to be the star of this meal.