Can we all agree that skillet lobster mac and cheese is the epitome of classy comfort food?
Lobster mac and cheese is the perfect way to eat leftover lobster (if there ever is any). Sometimes Patty and I will steam an extra lobster on the lobster night and peel it and freeze it for later use. Also, frozen lobster tails work phenomenally and are easy to manage/steam without a big mess.
Best Cheese For Lobster Mac and Cheese
The cheese is very important. I use extra sharp white cheddar, ‘orange’ sharp cheddar (for color), and then balance with a smoother fontina or gruyere. Maybe it’s just me, but the sharp cheddar cheeses give homemade mac and cheese a gourmet finish on traditional comfort food.
How to Make a Roux
This is technically the “trickiest” part of the recipe. A roux is a thickening agent consisting of melted butter and flour. It helps the cheese sauce yield a creamier texture. I prepare the roux and cheese sauce all in a cast-iron skillet.
- Start by melting butter in a skillet on medium heat and slowly whisk in flour until a creamy, paste forms. The roux will take about a minute and will take on a very slight brownish hue.
- Slowly add the warm milk, whisking constantly until thickened sauce forms and just starts to bubble.
How to Make Lobster Mac and Cheese in a Skillet
Once the roux has formed, it’s all about the cheese and lobster. Slowly melt the shredded cheese in the skillet, stirring until incorporated and really creamy. We can add the lobster and cooked elbows right into the sauce and bake in the oven topped with croutons so it has a golden crispy crust.
It’s the best lobster mac and cheese recipe ever and it’s so easy to make.Print
Skillet lobster mac and cheese made with lobster, sharp cheddar cheese, fontina cheese, and lobster. Topped with garlicky croutons and baked for the perfect golden finish.
- 3 cups elbow macaroni
- 2 cups lobster, fully cooked and chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 3 cups warm milk
- 4 ounces, extra sharp white Cheddar cheese, shredded
- 4 ounces, ‘yellow’ sharp Cheddar cheese, shredded
- 8 ounces, fontina cheese, shredded
- 1 cup croutons, crushed (I like garlic butter)
- Preheat oven to 375 °F.
- Bring a large bot of salted water to a boil. Cook elbows until al dente. Strain and set aside.
- Meanwhile, spray a cast iron skillet liberally with cooking spray. Melt butter over medium-low heat. Add the flour 1 tablespoon at a time, whisking constantly until incorporated and roux has formed, about 1-2 minutes.
- Slowly whisk in warm milk, one cup at a time, whisking out any lumps if they form. Heat until sauce just starts to bubble in the center.
- Reserve 1/2 cup of cheese in a small bowl for step 6. Add half of the remaining cheese to the skillet. Whisk until nearly all is melted, add the other remaining half and whisk until smooth and creamy.
- Stir in cooked elbows and lobster until evenly distributed. Evently top with a layer of the reserved 1/2 cup of cheese and then crushed crutons.
- Bake for 10 minutes or until crutons are golden. Serve immediately.
This recipe calls for roughly 16 ounces of cheese. Your typical block of cheese is 8 ounces. You want roughly 3 1/2 cups of shredded cheese, lightly packed (a little extra is always OK).
Keywords: lobster mac and cheese recipe