Entree: United States – New Hampshire (New England) – Lobster Mac and Cheese

Serving Size: 6

Approximate Time

Prep 40 min

Cook 30 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) elbow macaroni or cavatappi
- 2 cooked New England lobsters, shells removed, about 1 1/2 lb (680 g) usable lobster meat, chopped
- 6 tbsp (85 g) unsalted butter, divided
- 1 cup (100 g) panko breadcrumbs
- 8 oz (225 g) sharp cheddar cheese, shredded
- 4 oz (113 g) Gruyère cheese, shredded
- 1/2 cup (50 g) Parmesan cheese, finely grated, divided
- 4 tbsp (30 g) all-purpose flour
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) dry white wine (optional; can substitute additional stock or milk)
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (1.5 g) smoked paprika or sweet paprika
- 1/2 tsp (1.5 g) Old Bay seasoning (or seafood seasoning)
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1 tbsp (15 ml) fresh lemon juice (about 1/2 lemon)
- 2 tbsp (8 g) fresh parsley, chopped
- Optional: 1 cup (240 ml) light lobster or seafood stock (see Note) — if available

Instructions

Short Description:
A rich New England-style macaroni and cheese studded with fresh lobster meat, finished with a crisp buttery breadcrumb topping and a touch of lemon. Made with a creamy cheddar-Gruyère sauce that complements sweet local lobster.

Regional Notes:
This New Hampshire/New England version uses fresh local lobster meat (often caught off the coast) folded into a classic creamy mac and cheese rather than a lobster roll-style preparation. The sauce leans on sharp cheddar balanced with Gruyère and a little cream for decadence, and Old Bay or similar seafood seasoning is used frequently in the region to nod to coastal flavors.

1. Preheat the oven to 375°F (190°C). Butter a 9x13-inch (23x33 cm) baking dish.
2. If using live lobsters: bring a large pot of heavily salted water to a boil and cook lobsters 8–10 minutes until shells are bright red. Remove, cool slightly, and extract meat from tails and claws. Chop lobster meat and refrigerate. (If using cooked lobster, simply chop and set aside.)
3. Bring a large pot of salted water to a rolling boil. Cook the pasta 1-2 minutes less than package directions for al dente. Reserve 1 cup (240 ml) pasta cooking water, then drain and set aside.
4. In a medium skillet over medium heat, melt 2 tbsp (28 g) butter. Add shallot and garlic and sauté until softened and fragrant, about 2 minutes. Add wine (or 1/2 cup/120 ml stock) and simmer 1–2 minutes to reduce slightly; remove from heat.
5. In a large saucepan over medium heat, melt the remaining 4 tbsp (57 g) butter. Whisk in the flour and cook the roux 1–2 minutes until bubbly and lightly golden.
6. Gradually whisk in the milk and heavy cream, then return to medium heat and whisk constantly until the sauce thickens and coats the back of a spoon, about 5–7 minutes.
7. Stir the shallot-garlic-wine mixture into the béchamel. Whisk in Dijon mustard, Old Bay, smoked paprika, salt, and pepper. If the sauce is too thick, thin with a splash of reserved pasta water or stock.
8. Remove the sauce from heat and stir in shredded cheddar, Gruyère, and half of the grated Parmesan until melted and smooth. Add lemon juice and chopped parsley; adjust seasoning to taste.
9. Fold the drained pasta and chopped lobster meat gently into the cheese sauce, adding up to 1/2 cup (120 ml) reserved pasta water if needed for creaminess.
10. Transfer the lobster mac and cheese to the prepared baking dish. In a small bowl, combine panko breadcrumbs with remaining 2 tbsp (28 g) melted butter and the remaining Parmesan; sprinkle evenly over the top.
11. Bake in the preheated oven until bubbly and the top is golden brown, 18–22 minutes. If you prefer a deeper crust, broil on high for 1–2 minutes while watching closely.
12. Let rest 5 minutes before serving. Garnish with extra chopped parsley and a light squeeze of lemon, if desired.

Note: For extra lobster flavor, simmer lobster shells with 1 cup (240 ml) water, a bay leaf, and a few peppercorns for 20–30 minutes to make a small cup of lobster stock; strain and use in step 4 or 7.