Lobster Cheesy Mac With Four Cheeses

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Serves: 12

Prep Time: 15 minutes

Cook Time: 30 minutes


4 cups (1 pound) Elbow macaroni, dry

4 cups (1 pound) cheddar cheese, shredded

2 cups (8 ounces) Gruyère cheese, shredded

1 (8 ounces.) pkg. cream cheese

2 cups (8 ounces) aged Parmesan cheese, grated

1 qt. heavy cream or milk, heated

2 tablespoons olive oil

4 whole shallots, minced

4 cloves garlic, minced

4 cups (2 pounds) fresh lobster meat, chopped

2 cups roasted red bell peppers, cut julienne

1 cup bread crumbs, plain

1 cup cilantro, chopped, plus additional for garnish

Salt and pepper, to taste


01In a large pot of boiling salted water, cook macaroni for 8 to 10 minutes until al dente.
02In a double boiler, combine cheddar, Gruyère, and cream cheese and 1 cup Parmesan cheese. Heat until cheeses become creamy and blended. Slowly add cream and stir until smooth.
03In large sauté pan, heat olive oil; add shallots and garlic and sauté until golden. Add lobster meat and cook until lobster is opaque. Set aside.
04Drain pasta and add to lobster mixture; add cheese sauce, red peppers cilantro and salt and pepper. Mix thoroughly. Divide mixture into 12 ramekins, 12 oz. each, or turn into one large casserole. Sprinkle with remaining Parmesan cheese and breadcrumbs. Bake in 350°F. oven for 7 to 8 minutes or until crumbs are golden brown and the cheese bubbles.
05Remove from oven and add fresh cilantro for garnish. Serve immediately.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.