Lobster Mac and Cheese

This lobster mac and cheese is made with chunks of tender cooked lobster in a smooth stovetop cheddar sauce, then baked until bubbly and golden. A simple roux, a splash of pasta cooking water, and a tub of sharp processed cheese keep the mac extra creamy so it doesn’t dry out in the oven.

Living in Nova Scotia, lobster is part of everyday cooking as much as it is a treat, especially during lobster season when the prices are much lower. Lobster mac and cheese is something I make when the price is good, and I want a warm, baked supper that doesn’t take too much thinking.

I use a whole tub of McLaren’s Imperial cheese in my mac and cheese (not sponsored, I just really like it). It’s a “secret” ingredient I learned about years ago, and I haven’t looked back since because I love how it adds sharp cheddar flavour and extra creaminess. I also like using cornflake crumbs instead of breadcrumbs. It’s another ingredient I learned about years ago. They bake up super crispy when mixed with melted butter.

Ingredients for Lobster Mac and Cheese

Ingredient Notes

• Butter (Salted): I use salted butter for all of my recipes.
• Cheese Spread (Processed): Look for the red tub of McLaren’s Imperial or a similar sharp cheddar spread.
• Cheddar (Extra Old): Buy a block and grate it yourself for the smoothest melt. Pre-shredded cheese doesn’t melt as cleanly.
• Cornflake Crumbs (Fine): I buy cornflake crumbs from the grocery store in the same section as the breadcrumbs. You can also pulse cornflake cereal in a food processor, or place it in a zipper-top bag and crush it finely with a rolling pin.
• Flour (All-Purpose): Standard all-purpose flour works best for building a stable roux.
• Lobster (Cooked): You can use fresh or thawed frozen lobster meat. If using frozen, make sure it’s fully thawed and well drained. Large claw and tail pieces are ideal if you want noticeable chunks throughout the mac and cheese.
• Macaroni Noodles: Elbow macaroni is traditional and holds sauce well. Cook just to al dente so it doesn’t soften too much while baking.
• Milk (Whole): Whole milk gives the sauce better body and richness. Lower-fat milk can make the sauce feel thinner.
• MSG: Sometimes sold under the brand name Accent in the spice aisle. You can also buy it at Asian grocery stores or online. A small amount goes a long way.
• Mustard (Yellow Prepared): Adds a gentle tang that enhances the cheddar flavour without making the mac and cheese taste mustardy. It also gives the sauce a soft, pale yellow colour as it cooks.
• Pepper (Black, Ground): I use pre-ground black pepper here since the amount can border on spicy. It looks like a lot going into the sauce, but it balances out once everything is mixed and baked.
• Salt (Table): I use table salt for all of my recipes.

It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

• Cheese Spread (Processed): Imperial cheese is quite a unique ingredient, and I think it may only be available in Canada. In its place, try 1 cup of grated sharp, old, or extra old cheddar, 1 cup of diced Velveeta, or another sharp-flavoured melting cheese you enjoy.
• Cheddar (Extra Old): Use the same amount of old cheddar. Medium and mild don’t pack the same flavour punch.
• Cornflake Crumbs (Fine): You can substitute ⅔ cup of fine dry breadcrumbs.
• Flour (All-Purpose): If needed, use 3 tablespoons plus 1 ½ teaspoons of cornstarch.
• Lobster (Cooked): Honestly, you can use the same amount of any cooked seafood you like, including crab, shrimp, salmon, scallops, or a mix.
• Milk (Whole): Use the same amount of 2% milk. You can also use 2 cups of evaporated milk. Avoid skim milk since it can make the sauce watery.
• Mustard (Yellow Prepared): You can use 1 tablespoon of Dijon mustard or 1 ½ teaspoons of ground mustard powder. If using ground mustard, make sure it’s relatively fresh, so it has actual flavour.
• MSG: I highly recommend using MSG if you have it or can find it. It’s only ¼ teaspoon in the recipe, but it adds a noticeable flavour boost. You can also omit it completely if you want.
• Pepper (Black, Ground): Substitute with the same amount of freshly cracked black pepper, but keep in mind it will likely taste more peppery.

Recipe Variations for Lobster Mac and Cheese

• Bacon: ½ cup, cooked and chopped, stir into the mac and cheese with the lobster.
• Bay Leaf: 1 whole leaf, simmer in the milk while making the sauce, then remove before pouring into the baking dish.
• Caramelized Onions: ½ cup, finely chopped, fold into the sauce after the cheese melts.
• Hot Sauce: 1 to 2 teaspoons, stir into the sauce with the mustard. I like using Sriracha.
• Jalapeño: 1 tablespoon, finely chopped, fold into the mac and cheese before baking.
• Spinach: 1 cup, roughly chopped, stir into the hot sauce until wilted before baking.
• Truffle Oil: To taste, drizzle over just before serving.
• White Wine: ¼ cup (60 ml), add to the roux before the milk and let it bubble briefly to burn off the alcohol.

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

How To Make Lobster Mac and Cheese

STEP 1: Cook the macaroni in salted water until just tender, then drain and set aside.

STEP 2: Melt the butter in a large pot and stir in the flour to make a smooth roux. Cook briefly until pale and slightly foamy.

STEP 3: Stir in the milk, reserved pasta cooking water, mustard, salt, pepper, and MSG. The mixture may look spotty at first, but the lumps will smooth out as the milk heats.

STEP 4: Add the cheese spread and grated cheddar. Stir well, breaking up the cheese spread with a spatula until melted and creamy.

STEP 5: Add the cooked macaroni and chopped lobster.

STEP 6: Stir until everything is well combined and evenly coated, then transfer to a baking dish.

STEP 7: In a small bowl, stir together the cornflake crumbs and melted butter. Use your hands to scatter the buttered crumbs over the mac and cheese.

STEP 8: Bake until hot and bubbly with a deeply golden, crisp topping. Broil for the last few minutes if needed.

Recipe Notes

• For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
• Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
• To switch to gram measurements, click “Metric grams” in the ingredients section of the recipe card.
• Let the mac and cheese rest for 5 minutes before serving so the sauce settles slightly.

Storage for Lobster Mac and Cheese

• Let leftovers cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a 350ºF (180ºC) oven or in the microwave with a splash of milk or cream to loosen the sauce.

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