Lobster mac & cheese served in a pan

Lobster mac & cheese

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 20 mins Cook: 50 mins

More effort

Serves 6

Using lobster and crab makes this macaroni cheese really special – perfect for an indulgent weekend meal. Top with garlic breadcrumbs for a crispy finish

Nutrition and extra info

Nutrition: Per serving

  • kcal731
  • fat32g
  • saturates15g
  • carbs71g
  • sugars12g
  • fibre4g
  • protein34g
  • salt1.5g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 frozen lobster (around 500g), defrosted



    The king of the crustaceans, lobster is a delicacy that commands a very high price, with white,…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • big pinch cayenne pepper
  • 1 tbsp tomato purée
  • 1l milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 400g macaroni
  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 150ml white wine
  • 50g plain flour
  • 150g tub brown crab meat (or fifty-fifty white and brown)
  • 1 tsp Dijon mustard
  • 160g extra mature cheddar, grated, plus extra to top



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

For the garlic breadcrumbs

  • 2 garlic cloves
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g breadcrumbs
  • 1 lemon, zested



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  1. Take the lobster and twist the claws off, then use a rolling pin to crack the claws and pick the meat out. Peel the tail, exposing and removing the fleshy meat. Roughly chop all of the meat, then cover and set aside in a bowl in the fridge. Bash all the pieces of shell with the rolling pin to break them up a bit.

  2. Heat the oil in large frying pan over a high heat, add the onion and a large pinch of salt and cook for around five minutes until softened and well coloured, then add the lobster shell and fry for a couple of minutes more. Add the cayenne pepper and tomato purée and stir to coat everything, the turn the heat down to medium and add the milk. Stir well, then remove from the heat when it is just coming to a simmer and set aside for 30 mins to infuse. Meanwhile, mix the garlic, olive oil and lemon zest together with some seasoning to make the breadcrumb topping, then set aside. Strain the milk mixture into a jug and discard the shell.

  3. Heat oven to 180C/160C fan/gas 4. Boil the macaroni in salted water until it has a slight bite (around two minutes less than on the packet instructions), drain and set aside. Melt the butter in a large frying pan over a medium heat until foaming, then add the wine and cook for 5 minutes until the wine has reduced by half, then whisk in the flour to make a sandy paste. Turn down the heat and pour the strained milk into the pan a little at a time, whisking constantly and allowing each addition of milk to be fully absorbed before adding any more.

  4. Add the chopped lobster meat, mustard, crab and cheese. Stir well until the cheese has melted, then season to taste. Tip in the macaroni and stir to coat everything in the sauce. Tip into an ovenproof baking dish (or six small ones) and top with a sprinkling of grated cheese and the garlic breadcrumbs. Bake for 20 mins until golden and bubbling, then allow to cool a little before serving.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Indie Bilkhoo
16th Feb, 2019
Amazing. Split into 2 halves and had 2nd lot in oven the next day. Lovely luxury sweet and tangy from crab and lemon
17th Feb, 2018
Made this last night for four. Didn't change the quantities, except to reduce the pasta to 300g (and used farfalle, because for some reason I have an aversion to macaroni pasta!). Did steps 1 and 2 earlier in the day, then steps 3 and 4 shortly before friends were due to arrive. It was sitting in its dish for probably 40 minutes before I did the final baking, but that didn't hurt at all. We all loved it - a great way to use a frozen lobster from Iceland to make an indulgent, different dish. (Served it with a green salad and garlic bread.)
14th Feb, 2018
Made this for Valentine's Day as my other half loves mac and cheese. The lobster and crab give a wonderful sweetness to the dish - best mac and cheese I've ever had hands down. Took some effort but worth it for a special occasion - I'll be keeping this in mind for the future.
Matt T's picture
Matt T
15th Oct, 2019
Is the frozen lobster for this recipe cooked already, or raw? Wouldn't re-heating pre-cooked lobster in the oven for 20 minutes make the meat tough?
goodfoodteam's picture
15th Oct, 2019
Thanks for your question. The lobster is raw and is cooked in the oven in the final step.
3rd May, 2018
What happens to the lobster shell that you add to the mix? Isn't it too hard to eat?
goodfoodteam's picture
8th May, 2018
Thanks for your question. At the end of step 2, you strain the mixture and discard the shell.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?