Lobster Mac & Cheese

  • prep time1 min
  • total time 41 min
  • serves 2-4

Cook the Béchamel sauce first as it’s needed for the Mornay sauce. Cook pasta in a separate pot and then sauté in a pan with Mornay sauce. On the side, warm up blanched or cooked lobster in butter.

Recipe Courtesy of Robert Noel of DEJA-BU.

109 Ratings
Directions for: Lobster Mac & Cheese


Bechamel (cream sauce)

¼ cup butter

3 and ¼ tablespoons diced onions

¼ cup flour

4 cup whole milk

1 lemongrass stick

½ cup whipping cream (heavy cream)

Salt and pepper

Mornay sauce

4 cup thin bechamel

⅒ cup Grano Padano cheese or Parmesan

¼ cup shredded gruyere cheese

Lobster Mac & Cheese Assembly

1 (16 ounce) package Torchietti or macaroni

2 oz lobster meat

Truffle oil

1 Tbsp butter

Truffles slices or peeling (optional)

¼ tsp salt

⅒ tsp ground pepper


Bechamel (cream sauce)

1. Melt butter in a thick bottomed pot.

2. Add onions and saute for 2-3 minutes.

3. Add flour and form roux, cook for 2-3 minutes, until light golden colour (not too dark).

4. Add milk 1/3 at a time stirring constantly.

5. Add a stick of lemongrass and let cook for 10-20 minutes or until raw starch taste is gone.

6. Add cream and reduce sauce.

7. Salt and pepper to taste.

Mornay sauce

1. In a pot, heat all ingredients until melted.

2. Cook for 4-5 minutes.

Lobster Mac & Cheese Assembly

1. Bring a large pot of lightly salted water to a boil.

2. Add the pasta and cook for 8-10 minutes or until al dente; drain well.

3. In a pan mix 1 cup of cooked macaroni with ½ cup of Mornay sauce, sauté.

4. In a different pan warm up lobster meat with butter.

5. Place pasta in a serving dish, add a drizzle of white truffle oil and slices of truffle (optional).

6. Put lobster meat and the lobster infused butter from the cooking pan on top of the pasta.

See more: Seafood, Cheese, Winter, Fall, Main, Dinner, Lunch, Pasta, Comfort Food


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