How to make the most decadent lobster mac and cheese

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Prep time: 45 minutes | Cook time: 30 minutes | Serves: 8


It's upscale, down home and downright delicious. This indulgent, creamy creation is sure to delight your family or dinner guests. Our chefs described this dish as simply "heaven."

Why try? Lobster mac and cheese is a trendy dish that's being served in chic restaurants across the USA. More importantly, you will love its rich and amazing flavor.

This recipe is courtesy of The Food Channel.


  • 2 (1 3/4 - 2 pounds) live lobsters
  • 2 cups creme fraiche
  • 2 tablespoons unsalted butter
  • 1/4 cup Cognac
  • 1 rib celery, chopped
  • 1/2 onion chopped
  • 2 garlic cloves smashed
  • 1 bay leaf
  • 2 sprigs thyme
  • 2 sprigs parsley
  • 1 cup chicken broth
  • 1 pound dried medium shell pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1/2 cup Gruyere cheese, shredded



  1. Fill a large stock pot with water and bring to a boil. Plunge lobsters, one at a time, headfirst into boiling water. Boil for 4 minutes. Remove from water with tongs and transfer to ice bath to stop cooking process. Repeat with second lobster.
  2. Cut off tail and claws, split the tail and remove the meat. Crack the claws and knuckles open to remove the meat and set aside. Rinse lobster bodies and cut body and shells into 2-inch pieces and set aside.
  3. Heat butter in large nonstick skillet over medium-high heat as butter begins to foam. Add lobster meat pieces, body and shells. Sauté until lobster pieces turn red, approximately 3 minutes. Add Cognac and ignite. Add in celery, onion, garlic, bay leaf, thyme, parsley sprigs, chicken broth, and crème fraiche. Stir to combine. Bring to simmer over low heat, cover and gently simmer for 15 minutes.
  4. Meanwhile, bring large saucepan of salted water to a boil. Add pasta and cook according to package instructions, and drain.
  5. Remove lobster meat and cut into 3/4-inch pieces. Strain lobster shell mixture and reserve lobster broth.
  6. In the same non-stick skillet, melt butter and add flour. Cook for 2 minutes while stirring constantly. Add reserved lobster broth and continue stirring until sauce thickens. Add cheese and stir until melted. Remove from heat. Season with salt and pepper.
  7. Add reserved lobster meat and pasta shells. Garnish with fresh chives and serve.


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