Lobster mac & cheese

Creamy and delicious, lobster macaroni and cheese is the ultimate guilty pleasure for adults. Like most American children, I often indulged in macaroni and cheese from brands like Kraft or Velveeta at least four times a week as a kid. However, after leaving the California Central Valley for cities like San Francisco and Los Angeles, I discovered more decadent, grown-up versions of this classic dish. I’ve yet to encounter a mac and cheese I didn’t enjoy, but among all the variations I’ve tasted and tested, lobster macaroni and cheese stands out as my clear favorite, taking a simple traditional dish to a whole new level.

European lobster

What is lobster mac & cheese?

Macaroni and cheese is an absolute staple in American cuisine. This classic comfort food consists of cooked macaroni pasta mixed with a creamy cheese sauce. Traditionally, elbow pasta or shells are used, and the cheese is typically sharp cheddar or American cheese. There are generally two main types of homemade macaroni and cheese:

Stovetop mac & cheese

Growing up, this was the version my great-grandma made. The macaroni is boiled in a mixture of half water and half milk until cooked al dente. You only use enough liquid to barely cover the macaroni, allowing it to boil down and evaporate almost entirely. What remains is a creamy, starchy liquid to which you add cheese and butter, mixing until the sauce becomes a silky emulsion—all in one pot.

Baked mac & cheese

In this variation, more traditional in the southern United States, the cheese sauce and macaroni are cooked separately, then combined in a casserole dish and baked in the oven. Some versions add egg to create a custardy texture, while others use a roux to build the sauce. Lobster mac and cheese is usually made with the latter.

The origin of lobster mac & cheese

Lobster macaroni and cheese is believed to have originated in the United States as a sophisticated variation of traditional macaroni and cheese, which dates back to 18th-century Europe. The original dish has English roots and gained prominence in American cuisine during the 19th century.

The incorporation of lobster likely began in coastal areas, especially New England, where seafood is plentiful. This luxurious adaptation gained traction in upscale dining establishments and seafood eateries throughout the 20th century, coinciding with the trend of combining premium ingredients with comfort food. Today, lobster mac and cheese is cherished as a dish that beautifully blends comfort and indulgence.

Thomas Jefferson is often credited with introducing macaroni and cheese to America after encountering pasta dishes in Italy, but it was his enslaved chef, James Hemings, who played a pivotal role in adapting and perfecting the dish. Hemings, trained in French cuisine while in Paris with Jefferson, likely experimented with European recipes to create early American versions of baked macaroni and cheese.

However, the dish remained a luxury item for the elite until much later. It wasn’t until 1937 that Kraft Foods revolutionized its accessibility by introducing boxed macaroni and cheese, a cheap, easy-to-prepare meal that became a household staple during the Great Depression and World War II. Kraft’s version, with its shelf-stable cheese powder, transformed macaroni and cheese into a quintessential American comfort food, bridging the gap between convenience and tradition.

My lobster mac & cheese recipe

For my lobster mac and cheese, I love using sharp English cheddar and Parmigiano Reggiano as my go-to cheeses. Fontina is another excellent choice that beautifully complements the sweetness of the lobster. I start by dispatching the lobster and boiling it for about half the recommended time before removing it and placing it in an ice bath, which makes it easier to pull the meat out. In the same water, I boil the macaroni until al dente, allowing the pasta to absorb some of the lobster’s flavors.

Next, I sauté onions and build a roux to create a rich Mornay sauce with my chosen cheeses. Once the sauce is ready, I combine the pasta, cheese sauce, and lobster meat, mixing everything until well combined. I then transfer the mixture to a casserole dish, top it with grated Parmesan and breadcrumbs, and broil it until the crust is golden and crispy.

Ready to give it a go yourself? Keep reading for the full list of ingredients and step-by-step instructions.