Description
Indulge in a creamy and decadent Lobster and Shrimp Mac and Cheese, combining tender elbow macaroni with a rich cheese sauce, succulent lobster, and juicy shrimp. This dish elevates classic comfort food to a gourmet experience that’s perfect for special occasions or cozy nights in, featuring a perfect balance of textures and bold, satisfying flavors.
Ingredients
Scale
Pasta and Seafood
- 8 oz elbow macaroni
- 6 oz cooked lobster meat, chopped into bite-sized pieces
- 8 oz raw shrimp, peeled and deveined
Cheese Sauce
- 4 tbsp butter (plus extra for baking dish and topping)
- 1/4 cup all-purpose flour (or gluten-free flour for gluten-free version)
- 2 cups milk
- 1 cup heavy cream
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded (or mozzarella/fontina as variation)
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
Topping and Garnish
- 3/4 cup panko breadcrumbs
- 2 tbsp butter, melted
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the pasta and seafood: Cook elbow macaroni according to package instructions until al dente. Drain and set aside. Meanwhile, in a skillet, sauté shrimp in a bit of butter over medium heat until they turn pink and firm. Set aside. Chop cooked lobster meat into bite-sized pieces.
- Create the cheese sauce base: In a large saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour to form a smooth roux and cook for about 2 minutes, stirring constantly, to remove the raw flour taste. Gradually whisk in the milk and heavy cream, continuing to stir until the sauce thickens and becomes smooth.
- Add cheeses and seasoning: Lower the heat and stir in shredded cheddar and Gruyere cheeses, mixing until melted and creamy. Add Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Stir thoroughly to combine and build a rich flavor profile.
- Combine pasta, seafood, and sauce: Gently fold the cooked pasta, sautéed shrimp, and chopped lobster into the cheese sauce, coating everything evenly. Be careful not to break the delicate seafood pieces.
- Bake for a golden finish: Transfer the mac and cheese mixture into a buttered baking dish. In a small bowl, toss panko breadcrumbs with melted butter and sprinkle evenly over the top. Dot the breadcrumbs with a few small pats of butter for extra crispness. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until bubbly and golden brown on top. Let rest for 5 minutes before serving.
Notes
- Use freshly grated cheese for the best melting texture; pre-shredded cheese often contains anti-caking agents.
- Do not overcook the pasta to maintain a firm, al dente texture.
- Handle lobster and shrimp gently when mixing to preserve their tenderness.
- Cook the roux thoroughly before adding liquids to prevent a grainy sauce.
- For extra crunch, toast panko breadcrumbs separately in butter prior to topping.
- Allow the baked dish to rest before serving to thicken and improve texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 160 mg
Keywords: lobster mac and cheese, shrimp mac and cheese, seafood mac and cheese, creamy mac and cheese, baked mac and cheese, comfort food, seafood casserole
