Lobster MAC N CHEESE - 3 Award Winning Recipes

Lobster Mac and Cheese—its origin, history, and 3 award-winning recipes.

📜 Origin & History

Macaroni and Cheese itself dates back to the late 18th century in the United States. Thomas Jefferson is often credited with popularizing baked macaroni with cheese after encountering it in France and Italy. By the early 19th century, it became a staple American comfort food.

Lobster Mac and Cheese is a modern luxury twist on the classic. While there isn’t one single “inventor,” it likely emerged in the Northeast/New England region of the U.S., where lobster was abundant. Upscale restaurants in Maine, Massachusetts, and New York began adding lobster to traditional mac and cheese in the 1980s–1990s as a way to elevate a comfort dish into fine dining.

Today, lobster mac and cheese appears both in gourmet steakhouses and casual seafood shacks, symbolizing indulgence—rich, creamy pasta with the sweet delicacy of lobster. It’s often featured at food festivals and has won multiple culinary awards for its blend of comfort and elegance.

🏆 Award-Winning Lobster Mac & Cheese Recipe

This version is adapted from several culinary competition winners (including recipes featured at New England seafood festivals and James Beard award–winning chefs).

Equipment: 3 Qt saucepan, rotary food cutter,

Ingredients (Serves 6–8)

• 1 lb. elbow macaroni (or cavatappi for extra bite)
• 1 ½ lbs. cooked lobster meat (claw and tail, chopped into bite-sized pieces)
• 4 tbsp unsalted butter
• 4 tbsp flour
• 1-quart whole milk (warm)
• 1 cup heavy cream
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• Pinch of cayenne (optional)
• 1 lb. sharp white cheddar, shredded #2 cutting cone
• 8 oz Gruyère, shredded
• ½ cup Parmesan, grated #1 cutting cone

Topping:

• 1 ½ cups fresh breadcrumbs (panko or homemade)
• 2 tbsp butter, melted
• 2 tbsp Parmesan cheese, grated #1 cutting cone
• 2 tbsp fresh parsley, chopped

Instructions

1. Cook Pasta: Bring purified or filtered water to a boil and cook pasta until just al dente. DO NOT USE CHLORINATED TAP WATER TO COOK PASTA. Drain and set aside.
2. Make Roux & Sauce: In the saucepan, melt butter over medium heat, 275ᵒF. Stir in flour to form a roux. Cook until it smells like cookies and looks like light peanut butter.
3. Whisk in warm milk and cream gradually. Add Dijon, paprika, cayenne, (salt, and pepper if using). Simmer 5–7 minutes until thickened.
4. Add Cheeses: Off heat, stir in cheddar, Gruyère, and Parmesan until melted and creamy. Adjust seasoning.
5. Combine: Fold in cooked pasta and lobster meat gently. Transfer to a buttered au gratin baking dish.
6. Topping: Mix breadcrumbs with melted butter, Parmesan, and parsley. Sprinkle over pasta.
7. Bake: Place in a 375°F oven for 25–30 minutes, until bubbly and golden brown on top.
8. Finish: Let rest 10 minutes before serving.

🍽️ Serving Suggestions

• Pair with crisp white wine like Chardonnay or a light sparkling wine.
• Serve in individual ramekins for a fine-dining presentation.
• For extra decadence, drizzle with truffle oil before serving.

Here’s a quick stovetop version of lobster mac and cheese—rich, creamy, and ready in under 30 minutes. This is the style you’d often find in seafood shacks or as a quick indulgence at home.

🍳 Quick Stovetop Lobster Mac & Cheese (Serves 4–6)

Equipment: large skillet or stockpot, rotary food cutter

Ingredients

• 1 lb. pasta (elbows, shells, or cavatappi)
• 1 lb. lobster meat (steamed or pre-cooked, cut into chunks)
• 4 tbsp unsalted butter
• 4 tbsp flour
• 3 cups of whole milk, warmed
• 1 cup heavy cream
• 2 tsp Dijon mustard
• 1 tsp Old Bay seasoning (or paprika + celery salt)
• ½ tsp garlic powder
• 3 cups sharp cheddar, shredded #2 cutting cone
• 1 ½ cups Gruyère or Fontina, shredded #2 cutting cone
• ½ cup Parmesan, grated #1 cutting cone

Instructions

1. Cook Pasta: Boil pasta in filtered or purified water until al dente. DO NOT USE CHLORINATED TAP WATER. Drain and set aside.
2. Make Cheese Sauce: In a large skillet or stockpot, melt butter over medium heat at 275ᵒF. Stir in the flour to make a roux, then cook until it begins to smell like cookies. Slowly, whisk in warm milk and cream. Add Dijon, Old Bay, and garlic powder. Simmer for 5 minutes.
3. Add Cheeses: Stir in cheddar, Gruyère, and Parmesan until melted smooth.
4. Add Pasta & Lobster: Fold pasta and lobster meat directly into the sauce. Heat gently until lobster is warmed through.
5. Serve Immediately: Garnish with chopped chives, parsley, or a sprinkle of extra Parmesan.

🔥 Optional Toppings (for crunch without baking)

• Buttery Panko Crumbs: Toast panko in a skillet with a little butter until golden, then sprinkle over bowls.
• Crispy Bacon: Crumbled bacon adds a smoky contrast to the sweet lobster.
• Truffle Oil: A light drizzle takes it into fine-dining territory.

New England Seafood Festival's Version of lobster mac and cheese is

A local favorite at events in Maine, Cape Cod, and coastal Massachusetts. It’s all about buttery Ritz cracker topping—a nostalgic New England touch.

🦞 New England Festival Lobster Mac & Cheese (Serves 6–8)

Ingredients

• 1 lb. elbow macaroni or cavatappi
• 1 ½ lbs. cooked lobster meat (tail and claw, cut into chunks)
• 4 tbsp unsalted butter
• ¼ cup flour
• 3 cups of whole milk, warmed
• 1 cup light cream or half-and-half
• 1 tsp Dijon mustard
• 1 tsp Old Bay seasoning (or a mix of paprika, celery salt & cayenne)
• ½ tsp dry mustard powder (optional)
• 2 cups sharp white cheddar, shredded #2 cutting cone
• 1 ½ cups Monterey Jack, shredded
• ½ cup Parmesan, grated #1 cutting cone
• Salt and fresh pepper to taste

Topping:

• 1 ½ cups Ritz crackers, crushed (about 1 sleeve)
• 4 tbsp butter, melted
• 2 tbsp fresh parsley, chopped
• Dash of paprika for color

Instructions

1. Cook Pasta: Boil in salted water until just al dente. Drain and set aside.
2. Make Sauce: Melt butter in a large pot, whisk in flour, and cook for 2 minutes to form a roux. Gradually whisk in warm milk and cream. Add Dijon, Old Bay, and mustard powder. Simmer for 5 minutes until thickened.
3. Add Cheese: Remove from heat and stir in cheddar, Monterey Jack, and Parmesan until smooth. Adjust salt and pepper.
4. Combine: Stir in pasta and lobster meat. Pour into a buttered 9x13-inch baking dish.
5. Topping: Mix crushed Ritz crackers with melted butter, parsley, and a pinch of paprika. Spread evenly on top.
6. Bake: Bake at 375°F for 25–30 minutes, until bubbling and golden brown.
7. Serve: Rest 10 minutes before scooping. Best enjoyed with a local craft beer or chilled Chardonnay.

🌊 Regional Notes & History

• The Ritz cracker topping is a New England hallmark, used on seafood casseroles and baked fish since the mid-20th century. Locals prefer breadcrumbs for their buttery flavor and light crunch.
• Lobster mac with Ritz topping became a festival staple in the 1990s and 2000s, often winning crowd-voted “best dish” awards at Maine Lobster Festival and Cape Cod food events.
• It reflects the region’s culture: taking humble comfort food and elevating it with lobster, while keeping the topping approachable and nostalgic.