Lobster Mac with Herbed Breadcrumbs

Creamy lobster macaroni and cheese with herbed breadcrumbs, baked in a golden dish with melted cheese sauce.  Pin it
Creamy lobster macaroni and cheese with herbed breadcrumbs, baked in a golden dish with melted cheese sauce. | jasminerecipes.com

This dish combines tender lobster meat with elbow macaroni enveloped in a creamy blend of Gruyère, sharp cheddar, and Parmesan cheeses. The sauce is seasoned with mustard powder, cayenne, and black pepper for depth. A topping of fresh breadcrumbs mixed with parsley, chives, and lemon zest adds a golden, aromatic crunch after baking. Perfect for a comforting main course with a touch of elegance.

The first time I made this, it was for a dinner party I was almost too nervous to host. Something about combining lobster with mac and cheese felt secretly indulgent, like wearing diamonds to a backyard barbecue. But when that golden crust came out of the oven and the smell hit the room, I knew I had stumbled onto something special. Now it is the request I get most often, the dish that turns an ordinary Tuesday into a celebration.

My friend Sarah brought over a bottle of Chardonnay the night I finally got the breadcrumb ratio right. We stood at the counter stealing warm bites straight from the baking dish, burning our fingers but not caring. She told me it tasted like something from a restaurant that would require a reservation three weeks in advance, but here we were in sweatpants, laughing with cheese on our chins.

Ingredients

  • 340 g (12 oz) elbow macaroni or cavatappi: I prefer cavatappi for how it holds the sauce in those tight corkscrew curves, but elbows work perfectly if that is what you have
  • 3 tbsp unsalted butter: Use room temperature butter for the roux so it melts evenly and combines smoothly with the flour
  • 3 tbsp all-purpose flour: This amount creates the perfect velvety base without becoming too thick
  • 720 ml (3 cups) whole milk, warmed: Cold milk can cause lumps, so I pop mine in the microwave for about 45 seconds first
  • 120 g (1 cup) grated Gruyère cheese: The nutty, complex flavor here is what makes this taste special
  • 120 g (1 cup) grated sharp white cheddar cheese: Sharp cheddar cuts through the richness with that familiar tang we all love
  • 60 g (½ cup) grated Parmesan cheese: Adds a salty depth that keeps the sauce from feeling one-note
  • ½ tsp mustard powder: You will not taste mustard directly, but it somehow makes the cheese taste more like itself
  • ¼ tsp cayenne pepper: Just enough warmth to make things interesting without overwhelming the delicate lobster
  • ½ tsp salt: Adjust based on whether your butter and cheese are already salted
  • ¼ tsp black pepper: Freshly cracked makes a noticeable difference here
  • 340 g (12 oz) cooked lobster meat, chopped: I cut it into bite-sized pieces so every forkful gets some without needing to saw through larger chunks
  • 60 g (1 cup) fresh breadcrumbs: I pulse day-old bread in the food processor for the best texture
  • 2 tbsp unsalted butter, melted: Tossing the breadcrumbs in melted butter helps them turn that perfect golden brown
  • 2 tbsp chopped fresh parsley: Adds little green flecks and a fresh herbal note that balances the richness
  • 1 tbsp chopped fresh chives: Their mild onion flavor is gorgeous with shellfish
  • 1 tsp lemon zest: This bright spark is what keeps the whole dish from feeling too heavy
  • Pinch salt: Just enough to wake up all the flavors in the topping

Instructions

Get your oven ready:
Preheat to 190°C (375°F) and butter a 2-liter baking dish while you gather everything else.
Cook the pasta:
Boil the macaroni in salted water until just shy of al dente, as it will finish cooking in the oven.
Start the roux:
Melt the butter in a large saucepan over medium heat, then whisk in the flour and cook for 2 minutes while stirring constantly.
Build the sauce:
Slowly pour in the warm milk while whisking, then cook for about 5 minutes until it coats the back of a spoon.
Add the cheeses:
Remove from heat and stir in the Gruyère, cheddar, and Parmesan until completely smooth and melted.
Season the sauce:
Whisk in the mustard powder, cayenne, salt, and black pepper, then taste and adjust if needed.
Combine everything:
Gently fold the pasta and lobster into the cheese sauce, being careful not to break up the lobster too much.
Transfer to the dish:
Spread the mixture evenly in your prepared baking dish.
Make the topping:
Toss the breadcrumbs with melted butter, parsley, chives, lemon zest, and salt until well combined.
Add the crust:
Sprinkle the herbed breadcrumbs evenly over the top, covering all the sauce.
Bake until golden:
Bake for 20 to 25 minutes until the topping is deeply golden and the sauce is bubbling up around the edges.
Let it rest:
Wait 5 minutes before serving so the sauce has a chance to set slightly.
A close-up of lobster macaroni and cheese topped with crunchy, aromatic herbed breadcrumbs and fresh parsley.  Pin it
A close-up of lobster macaroni and cheese topped with crunchy, aromatic herbed breadcrumbs and fresh parsley. | jasminerecipes.com

Last winter my neighbor came over unexpectedly when this was in the oven. She stayed for dinner, and we ate standing up at the counter while the snow fell outside, talking about everything and nothing. That is when I realized this recipe is not really about the lobster or the fancy cheese at all.

Make It Ahead

You can assemble the entire dish up to a day in advance, but hold off on the breadcrumbs. Cover tightly and refrigerate, then add the breadcrumb topping just before baking. You may need to add a few extra minutes to the baking time if it is coming straight from the fridge.

Perfect Pairings

A crisp Chardonnay or sparkling wine cuts through the richness beautifully, but sometimes I just serve it with a simple green salad dressed with lemon vinaigrette. The bright acidity helps balance all that creamy cheese sauce on your plate.

Get Creative

Once you have the basic technique down, this recipe welcomes all sorts of variations. I have made it with crab during peak season, and shrimp works wonderfully too. Sometimes I add a pinch of smoked paprika to the breadcrumbs for extra depth.

  • Try swapping half the cheddar for fontina for an even more Italian approach
  • A splash of white wine in the sauce adds lovely brightness
  • Extra lobster never hurt anyone
Lobster macaroni and cheese with herbed breadcrumbs served in a rustic baking dish, perfect for a cozy dinner. Pin it
Lobster macaroni and cheese with herbed breadcrumbs served in a rustic baking dish, perfect for a cozy dinner. | jasminerecipes.com

I hope this recipe finds its way into your regular rotation, the one you turn to for celebrations and quiet Tuesdays alike. There is something magical about combining such simple ingredients to create something that feels like a special occasion.

Recipe FAQs

A combination of Gruyère, sharp white cheddar, and Parmesan creates a rich, smooth cheese sauce with depth and sharpness.

Yes, cooked crab or shrimp can be used as alternatives without sacrificing flavor.

Mix fresh breadcrumbs with melted butter, parsley, chives, and lemon zest, then sprinkle evenly before baking to achieve a golden crust.

Bake at 190°C (375°F) for 20 to 25 minutes until the topping is golden and the sauce is bubbling.

A crisp Chardonnay or sparkling wine complements the richness and balances the flavors beautifully.

Lobster Mac with Herbed Breadcrumbs

Creamy macaroni blends with lobster and a crispy herbed breadcrumb topping for a luxurious twist.

Prep 25m
Cook 35m
Total 60m
Servings 4
Difficulty Medium

Ingredients

Pasta

  • 12 oz elbow macaroni or cavatappi

Cheese Sauce

  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup grated Gruyère cheese
  • 1 cup grated sharp white cheddar cheese
  • ½ cup grated Parmesan cheese
  • ½ tsp mustard powder
  • ¼ tsp cayenne pepper
  • ½ tsp salt
  • ¼ tsp black pepper

Lobster

  • 12 oz cooked lobster meat, chopped

Herbed Breadcrumbs

  • 1 cup fresh breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh chives
  • 1 tsp lemon zest
  • Pinch salt

Instructions

1
Prepare Oven and Baking Dish: Preheat oven to 375°F. Butter a 2-quart baking dish.
2
Cook Pasta: Cook pasta in salted boiling water until just al dente; drain and set aside.
3
Make Roux: In a large saucepan over medium heat, melt 3 tbsp butter. Whisk in flour and cook for 2 minutes.
4
Create Cheese Sauce Base: Gradually whisk in warm milk, stirring constantly. Cook until thickened, about 4–5 minutes.
5
Add Cheese and Seasonings: Remove from heat. Stir in Gruyère, cheddar, and Parmesan until smooth. Add mustard powder, cayenne, salt, and black pepper.
6
Combine Pasta and Lobster: Fold in cooked pasta and lobster, mixing gently. Transfer mixture to prepared baking dish.
7
Prepare Breadcrumb Topping: In a bowl, combine breadcrumbs, melted butter, parsley, chives, lemon zest, and salt.
8
Add Breadcrumb Topping: Sprinkle herbed breadcrumbs evenly over the macaroni and cheese.
9
Bake Until Golden: Bake for 20–25 minutes, or until top is golden and sauce is bubbling.
10
Rest Before Serving: Let rest for 5 minutes before serving.
Additional Information

Equipment Needed

  • Large pot
  • Saucepan
  • Whisk
  • Mixing bowls
  • 2-quart baking dish
  • Oven

Nutrition (Per Serving)

Calories 710
Protein 38g
Carbs 55g
Fat 36g

Allergy Information

  • Dairy
  • Gluten
  • Shellfish
Jasmine Carter

Easy, nourishing recipes and kitchen wisdom for everyday cooks and food lovers.