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Lobster Mac and Cheese Recipe

  • Author: Mavis Butterfield



For The Topping:

1 sleeve Ritz crackers, crushed
3 tablespoons unsalted butter, melted

For The Lobster Mac and Cheese:

1 lb elbow macaroni pasta
5 tablespoons unsalted butter
5 tablespoons unbleached all-purpose flour
1 1/2 teaspoons dry mustard
1/4 teaspoon cayenne pepper
4 cups milk
6 ounces pepper jack cheese, shredded
6 ounces sharp cheddar cheese, shredded
1 1/2 cups cooked lobster meat, chopped {about 2 good sized lobsters}

salt and pepper to taste



For The Topping:

In a medium sized bowl toss the crushed Ritz crackers with melted butter until evenly coated and set aside.

For The Lobster Macaroni And Cheese:

Bring 4 quarts water to boil in a large pot, cook the pasta until tender, drain and set aside in a colander.

In a large saucepan, melt 5 tablespoons butter over medium heat. Add the flour, mustard, and cayenne and whisk until smooth {about 1 minute}. Slowly add in the milk, whisking constantly until the everything is well combined and there are no lumps.

Bring mixture to a boil, reduce heat to a simmer and continue to whisk until the sauce is nice and thick {about 3 minutes}.

Remove the saucepan from the heat and slowly stir in shredded cheese until fully melted. Fold in noodles and lobster.

Pour the mixture into a 9×13 casserole dish and cover with Ritz cracker topping.

Turn the oven on to broil and toast the buttered cracker topping until just browned. Serve warm.