Lobster Mac and Cheese

On a cold winter night, lobster mac and cheese feels like the ultimate act of comfort and welcome, wrapping you in warmth from the very first bite. The creamy sherry-infused cheese-laden sauce clings to every curve of pasta, while tender pieces of sweet lobster add a touch of indulgence that feels both special and deeply satisfying. Steam rises from the bowl, carrying rich, buttery aromas that instantly make the room feel cozier, as if the meal itself is inviting you to slow down and settle in. It’s the kind of dish that turns a dark, chilly evening into something generous and reassuring—proof that comfort food can be both luxurious and soulful at the same time.

This rich, elegant mac and cheese uses dry sherry to deepen the sauce with subtle sweetness and nuttiness, perfect for showcasing lobster without overpowering it.

Lobster Mac and Cheese is inviting and delicious on a cold winter night.

Lobster Mac and Cheese

Ingredients (Serves 2-3)

Pasta & Lobster

• 6 oz elbow macaroni or cavatappi

• 8  ounces cooked lobster meat, chopped

• Salt (for pasta water)

Sherry Cheese Sauce

• 2 tbsp unsalted butter

• 1/2 small shallot, finely minced

• 1 cloves garlic, minced

• 1 1/2  tbsp all-purpose flour

• 1/4  cup dry sherry (not cooking sherry)

• 1 1/4  cups whole milk, warmed

• 1/2 cup heavy cream

• 1/2  tsp Dijon mustard

• Pinch of smoked paprika

• Pinch of cayenne (optional)

• Freshly ground black pepper, to taste

Cheese Blend

• 13/4  cups sharp white cheddar, shredded

• 1/2  cup Gruyère, shredded

• 1/4 cup Fontina (or Havarti), shredded

Topping (Optional but Recommended)

• 1/2  cup panko breadcrumbs

• 1 tbsp melted butter

• 1 tbsp grated Parmesan

• Chopped chives or parsley (for garnish)

Instructions

1. Boil pasta in well-salted water until just al dente. Drain and set aside.

2. In a large saucepan over medium heat, melt butter. Add shallots and cook 2–3 minutes until soft. Stir in garlic and cook 30 seconds.

3. Sprinkle in flour and cook 1–2 minutes, stirring constantly (no browning).

4. Slowly pour in sherry while whisking. Let it simmer 2–3 minutes until reduced slightly and no alcohol smell remains.

5. Gradually whisk in warm milk, then cream. Add Dijon, smoked paprika, cayenne, and pepper. Simmer gently until thickened (5–7 minutes).

6. Reduce heat to low. Add cheeses in batches, stirring until smooth before adding more.

7. Gently stir in lobster meat, then pasta. Taste and adjust seasoning.

8. Optional Bake for Extra Luxury

   • Preheat oven to 375°F

   • Transfer to a buttered small baking dish

   • Mix panko, butter, and Parmesan; sprinkle on top

   • Bake 20–25 minutes until bubbly and golden

9. Garnish with chives or parsley. Serve hot.