Lobster Mac and Cheese

We’ve cut down on our red meat meals. We used to have one to two red meat dishes a week. Now, we do maybe one or none red meat dishes. I even replaced our meatballs with chicken. But rather than replacing our red meat meals with just more chicken, we replaced them with fish or an entirely meatless option. This is how we got to making lobster mac and cheese.

For me, lobster is New England. It reminds me of home, of vacations up and down the east coast, and summer. It really wasn’t until high school where I started to like lobster. My parents aren’t fans of lobster, so we didn’t really have any growing up. We stuck mostly to scallops, clams, calamari, and fish. A lobster roll would open summer at Memorial Day and bring it to a close on Labor Day. With my birthday in mid-September, a lobster roll would the perfect post-summer vacation treat.

Making Lobster Mac and Cheese

When we were planning out our dinner options for the week, we couldn’t fill a meatless hole. We knew we wanted to make mac and cheese. We have this delicious breaded mac and cheese, but we wanted a change.

I hunted for lobsters around our neighborhood. This was back in March, well ahead of lobster season. Lobster was too damn high. But then, I found this, dare I say, frozen lobster meat from Luke’s Lobster. I was torn on the fact it was frozen because lobster should always be fresh. However, we weren’t making lobster rolls and the meat was going to be baked into mac and cheese.

This was the bomb dot com. The lobster meat was so plump and the mac and cheese was cheesy and cozy.

Print Recipe

Lobster Mac and Cheese

(No Ratings Yet)

Loading...

Dinner – New England Comfort Food

Serves: 5-6

Prep Time: 15 minutes – Cooking Time: 20 minutes – Total Time: 35 minutes

Ingredients

• 1 box (1lb) elbow macaroni
• 16oz jar of Ragú double cheddar cheese
• 1 bag of mac and cheese blend shredded cheese
• Shredded cheddar cheese
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1-2 packages of Luke's Lobster lobster meat (thawed; follow box's directions!)

Instructions

1

Preheat oven to 350 degrees F.

2

Cook elbow macaroni per the directions.

3

Drain the elbows and move to a large bowl.

4

Add in Ragú and shredded mac and cheese blend cheese. Stir until well mixed.

5

Add garlic powder, salt and pepper to taste.

6

Fold in the lobster meat.

7

Scoop mac and cheese into a baking dish. Spread it around until it's evenly distributed.

8

Top the mac and cheese with shredded cheddar cheese.

9

Place in the oven for about 15-20 minutes, or until the cheeses are melted.

10

Turn the oven to broil and cook for 5 more minutes until the top is bubbly and golden.

11

Remove from the oven and let sit for a few minutes before serving.

Notes

- For Luke's Lobster thawing, you will need a day or two ahead of time to thaw. Follow the directions on the box. - The lobster meat comes with seasoning, do not use it. This is going into mac and cheese and that will already be seasoned. Additionally, the seasoning has a low rating.