Creamy Lobster Mac n Cheese
Nothing says indulgence like a warm, gooey bowl of mac and cheese — especially when it's crowned with sweet, succulent chunks of lobster. This rich, velvety dish brings together the soul-warming comfort of classic mac with the delicate, buttery flavour of one of the ocean's most prized catches. Perfect for a crisp fall evening by the fire, this recipe is as decadent as it is thoughtful — because the best meals taste even better when you know they were made responsibly. With a few smart choices at the fish counter, you can savour every bite knowing you've supported healthy oceans for seasons to come.
🦞 Buying Guide: How to Choose the Best Lobster
Look for the MSC Blue Fish Label There are multiple stocks of lobster, many of which are MSC certified — if your lobster carries the MSC blue fish label, it's been verified as sustainable. That means the population is healthy, the fishing methods minimise environmental impact, and the fishery is actively monitored. In Canada, 97% of lobster fisheries are MSC certified, so Maritime and PEI lobster is an excellent choice for Canadian home cooks. Look for the blue fish tick on packaging at the fish counter or frozen seafood aisle.
Choose Cold-Water Lobster Cold-water lobsters — commonly caught in places like Maine and Canada — are known for their sweet, firm meat. Cold water slows the lobster's growth, allowing for a better flavour profile. For a dish like this mac and cheese, where the lobster needs to hold its own against a rich, creamy sauce, cold-water varieties are the clear winner.
Buy Live and Lively A healthy lobster should flap its tail and raise its claws when lifted. Sluggish lobsters with droopy claws — known as "sleepers" — may still be alive but are near death, and should be avoided. A shell that has moss or seaweed growing on it belongs to a lobster that has been in the tank for too long. Lobsters with bent, damaged, or missing antennae have been sitting with other lobsters for quite some time — a recently caught lobster will have a clean shell and intact antennae.
Trust Your Nose Fresh lobster meat should smell clean, slightly sweet, and briny — like a fresh ocean breeze. A strong "fishy" odour or any hint of ammonia is a major red flag.
Think About Timing Mid-summer through fall is peak lobster season — plentiful supply often means better prices. Fall is a prime time to buy great hard-shell lobsters with firm texture and excellent meat yield. For a cozy fall mac and cheese, the timing couldn't be better.
Cook It Fresh Live lobster should be cooked within 24–36 hours of purchase for optimal quality and safety — the fresher you cook it, the better the taste and texture.
Creamy Lobster Mac n Cheese
Ingredients
- 1 pound of elbow macaroni
- 3 pounds of shredded cheese (I like a pound of each: old cheddar, mozzarella, and gruyere)
- 1 pound of cooked lobster claw meat, chopped
- 3 tbsp of butter
- 3 tbsp of all purpose flour
- 1 cup of 2% milk
- 1/2 cup of heavy cream
- 1 tbsp of Old Bay seasoning
- 1 tsp of Dijon mustard
- 1/3 cup of bread crumbs
- 3 tbsp of parmesan cheese
Instructions
- Make the pasta. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked just short of al dente.
- Make a roux: melt 3 tablespoons of butter in large non stick pan. When it’s melted, add Old Bay seasoning, and salt and pepper. Stir to release the aromatics. Stir in 3 tbsp flour and whisk well. Cook until everything starts bubbling and the raw flour cooks.
- Add the milk: slowly stream in one cup of 2% milk and whisk. It should start to thicken slightly. (add more or less milk depending on how thick you want your sauce)
- Add the heavy cream: stir in the heavy cream, whisking it in completely. Add in 1 tbsp of Dijon. Let the sauce thicken slightly.
- Add the cheese: Add in the cheese, by the handful, whisking in and letting each handful melt before adding more cheese.
- Stir everything together: Stir in your cooked pasta making sure everything is well combined. Then add in your cooked lobster meat.
- Bake: Move the pasta into a 9x13 casserole dish. Sprinkle with bread crumbs and parmesan cheese before placing into a into a preheated 350°F oven and bake for 25-30 minute or until the top melts and it’s golden and bubbly.
