Ultimate Lobster Mac and Cheese with Sherry Cream Sauce

I’m so over mac and cheese-shaming.

I know, I know. It’s not the healthiest of foods (rolls eyes) and doesn’t exactly top the list of “low-fat” meals. But it’s damn delicious, and I’m a firm believer in the occasional indulgence as long as it’s part of a balanced diet.

Case and point: If I have mac and cheese for lunch, I’m likely going to have some fresh greens and a lean protein for dinner. Unless it’s Sunday. Then I’m probably going to have mac and cheese for breakfast followed by queso finished with Chinese food.

Weekends don’t count.

I’m simply advocating for the idea that sometimes, you should be able to enjoy a rich, cheesy, delightfully decadent dish without feeling even the slightest trace of guilt.

And while there are plenty of ways to health-ify mac and cheese (using skim milk for your sauce, whole-wheat pasta, etc.), if you’re going to go for it—just freakin’ go big.

You’re already home, right?

Personally, if I’m going to take the time to make noodles smothered in a silky cheese sauce all the way from scratch—I’m going to do it with some style. And by style, I mean lobster.

I’m fully aware that seafood in general is a pricy item, and lobster is no exception. However, here’s a little trick you might not know. When you’re working with an ingredient like chicken, the portion per person is typically divided fairly equally.

When you bring a luxurious protein like lobster into the mix, it’s okay to spread out a small amount between a few people.

Also, the real secret of this recipe is that every bite actually tastes like lobster. How did I do that?

Magic! Well, lobster stock. Same thing.

Listen closely because you can totally duplicate this trick with shrimp as well, and I won’t even take credit for it. Well, maybe a little.

When I’m shopping for lobster mac, I always reach for frozen tails. They vary in cost depending on the grocery store, but for the most part, you can get a decent number of ounces without breaking the bank.

The beauty of the tail is in its bounty. Not only can you effortlessly scoop out the meat, but the empty vessels then become the hit of the show.

No, we’re not going to serve our lobster mac and cheese inside of the lobster tail. This isn’t 1995.

By bubbling the tails with a bit of water, a splash of lemon, a few cloves of garlic, and sherry (a fortified wine)—you create an epic, concentrated seafood stock that gets whisked into the cheese sauce. It’s a flavor explosion and enhances the rich béchamel.

Don’t worry about overpowering the sauce with the alcohol’s flavor. The sherry cooks down (and is used sparingly in comparison to the amount of pasta). It brings a dry, delicate hint of wine that elevates every mouthful of mac.

Onto my second favorite topic other than booze: cheese!

The cheeses used in this ultimate casserole were as purposefully picked as the lobster meat I plucked out of the tail. First, mascarpone. This Italian cream cheese is milky, exceptionally smooth, and slightly sweet.

Next, fontina and sharp white cheddar. Where the first is buttery, mild, and has a hint of honey—the latter is salty, pungent, and earthy.

Lastly, if you don’t include sharp, freshly grated parmesan in your mac and cheese, what are you really doing with your life?

I fold the parm into the sauce (along with lemony thyme for brightness), but reserve plenty for the topping. Speaking of toppings, not everyone goes gaga for a crunchy breadcrumb garnish like I do—but, well, that’s not my problem here.

If you’re in it for the lush, creamy interior of the mac (not the golden, crispy crust), you can wait your turn until I’ve scooped it all off for myself.

The light, aromatic lobster stock is undoubtedly the breakout star of this show, but I guarantee that when you serve this cheesy, carby, seafood specialty at your next gathering—you’ll be the one getting the standing ovation.

Chef’s Tips

1. Another use for that lobster stock? The base of righteous lobster chowder.
2. Picking the right pasta for mac and cheese goes a long way. You want something preferably with crevices or holes so that your béchamel has a comfy place to land.
3. Save plenty of that starchy pasta cooking water. It’s the ultimate thinning agent that also encourages creaminess once the mac has sat for a bit.
4. Don’t be shy to ditch the parm for an even more assertive hard cheese like aged asiago or pecorino.

Detailed step by step instructions with photos:

Step 1 – Cook the Pasta

Preheat the oven to 350° F and spray a casserole dish (approximately 4 ½ quarts) with non-stick cooking spray.

Bring a large pot of salted water to a boil. Add the cavatappi and cook according to the package directions until al dente. Reserve ¼ cup of the starchy cooking water, drain the pasta, and set aside.

Step 2 – Remove the Lobster Meat from the Tail and Make the Stock

Place the tail on its side and use both hands to press down until the shell cracks. Place the tail on its back and using scissors or cooking shears, snip down the middle. Pull down the sides of the tail to open the shell and slide out the meat with your fingers. Rough chop the meat and set aside.

In a deep, wide saucepan over high heat, add the lobster shells, sherry, water, and garlic. Squeeze the lemon into the stock, place it in the pan, and cover with a lid. Bring to a boil, reduce the heat to medium, and simmer until the stock is reduced by about ½, about 10 minutes.

Strain the lobster stock, set aside, and reduce the pan’s heat to low.

Step 3 – Make the Roux

Add the butter to the saucepan. Once it begins to foam and sizzle, add the shallots and a pinch each of salt and pepper and sauté until fragrant, about 45 seconds.

Add the flour and cook, whisking often until the roux is a light golden color, for 2 minutes.

Step 4 – Add the Liquids and Build the Cheese Sauce

Still whisking, pour in the lobster stock and the milk and turn the heat to medium.

Cook, continuing to whisk often until the sauce is thickened and smooth. Turn off the heat and whisk in the salt, pepper, and nutmeg.

Stir in the mascarpone, fontina, cheddar, ¼ cup of the parmesan, and the thyme until the cheeses are fully incorporated into the sauce.

Step 5 – Fold the Lobster and Pasta in the Cheese Sauce and Make the Topping

Fold in the chopped lobster meat, cooked pasta, and reserved pasta cooking water to the cream sauce, and stir well to combine.

The starchy cooking water will help the sauce adhere to the pasta.

Pour the mixture into the greased casserole dish and sprinkle with the breadcrumbs, remaining parmesan, and paprika.

Step 6 – Bake and Serve

Bake until the top is lightly golden, about 25-30 minutes, and then broil until bubbly, about 1 minute, keeping an eye on the dish as the top browns quickly. Allow the mac and cheese to rest for several minutes, garnish with the parsley, and serve.

Cheesy Puns Ahead.

Just kidding. No plays-on-words here, just delicious, melty mac casseroles loaded with lobster. If that doesn’t make you hungry, nothing will.

If you were paying attention, you’re wondering how to mimic this recipe using shrimp. Simple! Once you’ve removed your shrimp from their shells and chopped them for later use, pop the empty crustacean containers into a pot with the sherry, garlic, lemon, and water.

Boom. Shrimp stock. Shrimp mac and cheese. I feel like we’ve accomplished a lot today.

Noods and cheese go together like Romeo and Juliet. Except that no one dies in the end. For more tragic love stories, give these carb-loaded cheese recipes a try:

Super Cheesy Mexican Pasta
Delicious and Easy Blue Cheese Pasta
Creamy Homemade Baked Mac and Cheese