Lobster Mac and Cheese

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Recipe - Lobster Mac and Cheese

From The Hamilton Beach Test Kitchen

Added by Lynne


  • 1/4 cup crushed buttery crackers 
  • 1/4 cup grated parmesan cheese 
  • 1/4 teaspoon paprika 
  • 4 tablespoons butter 
  • 1 small shallot, minced 
  • 1 small clove garlic, minced 
  • 2 tablespoons dry white wine 
  • 1/4 cup all-purpose flour 
  • 1 cup whole milk 
  • 1 cup half and half 
  • 1/2 teaspoon salt 
  • 1/4 teaspoon ground black pepper 
  • 1/8 teaspoon cayenne pepper 
  • Pinch ground nutmeg 
  • 6 ounces Gruyere cheese, shredded 
  • 4 ounces sharp cheddar cheese, shredded 
  • 8 ounces pasta, cooked and drained (see Tip below for variety) 
  • 8 ounces fresh cooked lobster meat 


  1. In a small bowl, combine crushed crackers, parmesan cheese and paprika. Set aside. 
  2. Preheat oven to 375°F.  Spray an 8x8 baking pan with nonstick cooking spray and set aside. 
  3. In a large saucepan over medium heat, melt butter. Add shallot and garlic and using a whisk, stir, cooking until tender, about 2 minutes.  
  4. Add white wine and cook for 1 minute. Sprinkle in flour and whisk constantly for about 1 to 2 minutes.  
  5. Slowly add milk, half and half and salt, black pepper, cayenne pepper, and nutmeg. Whisking constantly, bring to a boil. Reduce heat to low and add Gruyere and cheddar cheeses. Cook for another 1 to 2 minutes or until mixture is thickened and smooth. 
  6. Remove from heat and gently stir in cooked pasta and lobster meat.  
  7. Place in prepared baking pan. Top with cracker mixture. 
  8. Bake for 30 to 35 minutes, or until bubbly and heated through. 

Serves: 4

Test Kitchen Tips:

  • You can choose any of these pastas: elbow macaroni, cavatappi, gemelli, penne with ridges, farfalle, or orecchiette.  
  • Lobster tail is a great choice for this dish. Ask your grocery seafood department to steam it for you. 

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