Lobster Mac and Cheese

With briny chunks of fresh lobster and nutty Gruyère cheese, this childhood favorite is all grown up. 

Lobster Mac and Cheese
Photo: Jennifer Davick; Styling: Rachael Burrow; Recipe: Darcy Lenz
4 servings


  • 8 ounces uncooked penne pasta

  • 5 tablespoons plus 1 teaspoon butter, divided

  • 3 tablespoons finely diced sweet onion

  • 1 tablespoon chopped fresh thyme

  • 1/8 teaspoon chopped saffron threads

  • 1/4 cup all-purpose flour

  • 2 1/2 cups whole milk

  • 12 ounces uncooked lobster tail meat, cut into bite-size pieces

  • 1 tablespoon sherry

  • 1 teaspoon lemon zest

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon white pepper

  • 1 cup (4 ounces) grated Gruyère cheese

  • 1 cup (4 ounces) grated white Cheddar cheese

  • 3/4 cup panko

  • 2 tablespoons chopped fresh chervil


  1. Prepare pasta according to package directions.

  2. Preheat broiler to high. Grease 4 (2-cup) ovenproof ramekins with 1 teaspoon butter.

  3. Melt 3 tablespoons butter in a large saucepan over medium-high heat. Add onion, thyme, and saffron; sauté 2 minutes or until translucent. Combine flour and 1/2 cup milk in a small bowl, stirring with a whisk. Add flour mixture and remaining 2 cups milk to pan; bring to a simmer. Cook 2 minutes or until slightly thickened. Add lobster and next 4 ingredients; cook 2 minutes. Remove from heat, and stir in cooked penne and cheeses. Spoon mixture into prepared baking dishes.

  4. Melt remaining 2 tablespoons butter in a small microwave-safe dish on HIGH for 30 seconds. Combine melted butter, panko, and chervil in a bowl; toss to coat. Sprinkle panko mixture over top of pasta mixture. Broil 2 minutes or until golden brown. Let stand 5 minutes.

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