Lobster Mac’n Cheese

Happiness is a bowl of fresh pasta tossed in a cheesy creamy béchamel sauce, peppered with juicy lobster from Maine & topping it with crispy parmesan parsley breadcrumbs.

Special Equipment: Knife, Scale, (2) Pot, Bowl, Spider, Microplane, Whisk, Spatula, Food Processor
Level: Easy

Shopping List

1/4 Bunch Chives
6 Sprigs Flat Leaf Parsley

Dry Goods
2½ Oz All Purpose Flour
1 Lb Fresh Pasta or Dry Pasta
½ Teaspoon Salt, kosher
¼ Each Nutmeg
1½ Cup Breadcrumbs

6 oz Lobster, Meat

2½ Oz Unsalted Butter
1 Quart Whole Milk
½ Cup Cream Cheese
2 Cup White Cheddar Cheese, shredded
4 Tablespoon Parmesan, grated (optional)

Herbed Breadcrumbs


6 Sprigs | 10 g Flat Leaf Parsley
1½ Cup | 170 g Breadcrumbs
4 Tablespoon | 16 g Parmesan, grated (optional)

  1. Preheat oven to 350 degrees F.
  2. Using a food processor, add in picked parsley & ½ of the breadcrumbs.
  3. Blend together until parsley is fine in size.
  4. Mix in remaining breadcrumbs & only pulse once to combine.
  5. Pour parsley breadcrumb mix onto a dry baking sheet & shake to get a flat even layer.
  6. Bake for 3-5 minutes, shake pan to mix, bake for an additional 3-5 minutes (until it is light golden brown).
  7. Take out of the oven & let cool on a resting rack.
  8. Once cooled, transfer the herbed breadcrumbs to a bowl, mix in Parmesan cheese & set aside.




2½ Oz | 70 g Unsalted Butter
2½ Oz | 70 g All Purpose Flour
1 Quart | 970 g Whole Milk
½ Cup | 125 g Cream Cheese
2 Cup | 175 g White Cheddar Cheese, shredded
½ Teaspoon | 3 g Salt, kosher
¼ Each | 2 g Nutmeg, grated

  1. In a pot over medium heat, melt butter & add flour to make roux.
  2. Stir mixture together & cook for about 3-5 minutes.
  3. Cook the roux, but do not let it brown. We’re looking for the roux to become light blonde.
  4. Using a whisk, gradually add in milk to the pan. Whisking to work away any lumps.
  5. Bring the sauce to a full boil; reduce to a simmer, stirring frequently & scrapping the bottom & sides of the pot.
  6. Simmer until the sauce is thick & smooth.
  7. If the sauce becomes too thick, loosen with a little milk.
  8. Cook for approximately 20 minutes & turn off the heat.
  9. Season with nutmeg & salt.
  10. Whisk in cream cheese until smooth.
  11. Using a spatula, fold in grated cheddar cheese.
  12. Taste & adjust seasoning as needed.

Cooking & Plating


1 Lb | 453g Pasta, cooked
As Needed Béchamel
6 oz | 170 g  Cooked Lobster, chopped (3 Oz per serving)
As needed Chives, sliced
As Needed Breadcrumbs

  1. In a pot, on low to medium heat, add in freshly cooked pasta.
  2. Add in béchamel, toss to fully coat the pasta, & lightly warm up, taking care not to scorch.
  3. While heating up, fold in the bite sized lobster meat.
  4. When lobster mac’n cheese is completely hot, taste all together & adjust seasoning.
  5. Add sliced chives.
  6. Plate in a wide bowl & garnish the top with breadcrumbs.
  7. Dig in!

Notes: If you like a creamier Mac’n Cheese, just add in more béchamel.

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