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A quick and comforting stovetop lobster mac and cheese featuring precooked lobster pieces in a rich three-cheese sauce with cavatappi noodles, ready in under 40 minutes for four servings.

Ingredients

Scale
  • 4 cups cavatappi noodles
  • 1/4 cup butter
  • 1/2 tablespoon garlic puree
  • 1/4 cup all-purpose flour
  • 4 cups milk
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 7 oz precooked lobster chunks (thawed if frozen)
  • 1/3 cup fresh chives, chopped
  • 3 cups shredded mozzarella and cheddar cheese blend
  • 1 cup shredded Swiss cheese

Instructions

  1. Cook the cavatappi noodles following package instructions until just al dente; drain, give a quick warm rinse, and set aside.
  2. In a large pot over medium-high heat, melt the butter; stir in the garlic puree and cook about 30 seconds until fragrant.
  3. Add the all-purpose flour to the butter and garlic and stir constantly to form a roux; cook until it takes on a light golden color, about 1–2 minutes.
  4. Slowly whisk in the milk until smooth; stir in the onion powder, salt, and pepper.
  5. Bring the mixture gently to a simmer, whisking to keep it smooth and lump-free.
  6. If the sauce is too thick, whisk in a little extra milk; if too thin, simmer briefly to thicken.
  7. Toss in the cooked noodles and stir until each piece is well coated in the sauce.
  8. If using frozen precooked lobster, thaw completely and pat dry; if using fresh lobster, steam or boil, remove the meat from the shell, and chop.
  9. Gently fold in the precooked lobster chunks and chopped chives and let everything warm through for about 3 minutes over gentle heat.
  10. Turn the heat to low, add the shredded mozzarella/cheddar blend and Swiss cheese (preferably freshly grated), and stir gently until the cheese melts smoothly into the sauce.
  11. Taste the sauce and adjust seasoning as needed.

Notes

Use freshly shredded cheese for a smoother sauce rather than pre-shredded cheese., If sauce is too thick, whisk in extra milk; if too thin, simmer a bit longer to thicken., Heat lobster gently to keep it tender and juicy., Frozen precooked lobster should be fully thawed and patted dry to avoid watery sauce., For crunchy topping, sprinkle with breadcrumbs and broil briefly in an oven-safe dish., Flavor variations: Substitute shrimp or lump crab for lobster; add Dijon mustard or nutmeg to the sauce; include vegetables like peas or sautéed spinach., Store leftovers in an airtight container in the refrigerator up to 2 days; reheat gently on stove or microwave with a splash of milk; freezing not recommended due to texture loss.

Nutrition

Find it online: https://mamapantry.com/lobster-mac-and-cheese/