It Doesn’t Get Better Than This… Really.
Indulge in the ultimate comfort food with our Garlic Butter Lobster and Mac & Cheese combo. This dish pairs succulent, buttery lobster tails with rich and creamy macaroni and cheese. The garlic butter enhances the lobster’s flavor, while the cheesy pasta provides a perfect, comforting base. Ideal for special occasions or when you crave a luxurious treat, this recipe is easy to prepare and sure to impress!
Lobster Mac&Cheese
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Ingredients
For the Lobster:
- 4 lobster tails
- 1/2 cup 1 stick unsalted butter
- 4 cloves garlic minced
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Paprika for garnish
For the Mac & Cheese:
- 1 pound elbow macaroni or your favorite pasta shape
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs optional
- 1 tablespoon chopped fresh parsley for garnish
Instructions
For the Lobster:
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Prepare the Lobster Tails:
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o Preheat the oven to 425°F (220°C).
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o Using kitchen shears, carefully cut down the top of the lobster shells, stopping at the base of the tail. Gently pull the meat out of the shell, keeping it attached at the base, and rest it on top of the shell.
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Make the Garlic Butter:
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o In a small saucepan, melt the butter over medium heat.
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o Add the minced garlic and cook for 1-2 minutes until fragrant.
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o Stir in the chopped parsley and lemon juice. Season with salt and pepper.
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Bake the Lobster:
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o Place the lobster tails on a baking sheet.
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o Brush the garlic butter generously over the lobster meat.
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o Sprinkle with a little paprika for color.
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o Bake in the preheated oven for 12-15 minutes, or until the lobster meat is opaque and cooked through.
For the Mac & Cheese:
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Cook the Pasta:
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o Bring a large pot of salted water to a boil.
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o Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
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Make the Cheese Sauce:
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o In a large saucepan, melt the butter over medium heat.
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o Whisk in the flour and cook for 1-2 minutes until the mixture is bubbly and slightly golden.
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o Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring constantly, until the mixture thickens, about 5-7 minutes.
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o Add the mustard powder, garlic powder, salt, and pepper.
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o Remove the saucepan from the heat and stir in the shredded cheddar and Gruyere cheeses until melted and smooth.
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Combine and Bake:
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o Preheat the oven to 375°F (190°C).
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o In a large mixing bowl, combine the cooked pasta and cheese sauce, mixing well.
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o Transfer the mixture to a greased baking dish.
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o Sprinkle the grated Parmesan cheese and panko breadcrumbs (if using) evenly over the top.
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o Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
