Lobster Mac and Cheese
On June 02, 2025
This post may contain affiliate links. Please read our disclosure policy.
Loaded with smoky grilled lobster, melty cheese, and bold flavor, this Lobster Mac and Cheese is simple to make, but impossible to resist.
Lobster Mac and Cheese
If mac and cheese is your love language, this creamy Lobster Mac and Cheese might be your soulmate. It’s got everything you love about the ultimate comfort food—cheesy sauce, perfect noodles, buttery crunch—but amped up with smoky grilled lobster. It’s rich, indulgent, and surprisingly simple to make, whether you’re feeding a fancy dinner crowd or just treating yourself to something over-the-top delicious. Grab your cast-iron skillet and get ready to make jaws drop with this Lobster Mac.
Ingredients for Lobster Mac
The secret to this Lobster Mac and Cheese lies in the name. I grilled fresh lobster tails using the method from this post. I’ve also got a delicious recipe for Smoked Lobster Tail, if that’s more your style.
I went with cavatappi noodles because I wanted something a little more substantial (and fancy) to complement the lobster. You can also make this dish with elbow macaroni noodles, or your favorite pasta noodles.
After you make your lobster choice and select your favorite noodles, here’s what you’ll need for the rest:
Cheese Sauce:
- ¼ cup butter
- 4 Tablespoons all-purpose flour
- 1 Tablespoon ground mustard powder
- 2 cups half and half
- 4 ounces cream cheese
- 3 cups white cheddar cheese (shredded)
- 1 ½ cups gouda cheese (shredded, try this Smoked Gouda Cheese for extra smoky flavor)
Panko Topping:
- ¼ cup butter
- 4 cloves garlic (minced)
- ¾ cup panko bread crumbs
- ¼ cup Italian flat-leaf parsley (chopped)
How to Make Lobster Mac and Cheese
Once you’ve got your ingredients gathered, you’re just a few simple steps away from making this Lobster Mac and Cheese like a Backyard BBQ Hero:
- Preheat the grill. Set your favorite grill up for two-zone grilling, with an overall temperature of 400 degrees F. You can also make the lobster on your smoker.
- Prepare the lobster. First, grab a pair of sharp kitchen shears or scissors. You want to split the lobster tails open before seasoning with some simple salt and pepper.
- Grill the lobster. Place the lobster tails split-side down, close the lid, and allow them to cook for 4-5 minutes. You’re looking for the lobster meat to become opaque, and to reach an internal temperature of 145 degrees F using an instant-read meat thermometer. After that, transfer your lobster to a cutting board and chop into large chunks with a sharp knife.
- Make the pasta. Boil the macaroni (or your favorite pasta) in a large pot of salted water according to the package instructions.
- Make cheese sauce. Melt the butter in a 12-inch cast-iron skillet or pan, whisk in flour and mustard powder, then slowly pour in your half and half. Once it thickens a bit, stir in cream cheese, white cheddar, and gouda. Keep whisking until it’s smooth, rich, and totally crave-able.
- Toast the topping. In a small pan, melt some butter and sauté garlic until fragrant. Add in your panko and stir until golden and crisp. Finish with fresh parsley for a pop of color.
- Assemble, serve, and enjoy. Fold your noodles and most of the lobster into the cheese sauce. Scoop into a skillet or baking dish, top with the remaining lobster, and sprinkle it with a big handful of that garlic-butter panko.
Serving Suggestions
Yes, this Lobster Mac and Cheese tastes amazing, but it’s also super versatile. Pair it with your favorite burgers or ribs for a creamy, upscale side dish. You’ll steal the show if you bring this rich mac to your next potluck. Not everyone loves seafood, but those who do will probably take double.
While mac and cheese makes an outstanding side, this lobster version is nobody’s side piece. Between the tender chunks of sweet lobster, the creamy cheese sauce, and crunch from the breadcrumbs, this dish is a standalone masterpiece. Try it as a main course with these sides, if you want to make a meal of it:
Storing Leftovers
As filling as this Lobster Mac is, you can likely plan for leftovers. That’s no problem, because it stores beautifully and reheats easily. To store, allow your leftover mac and cheese to cool to room temperature, then place in an airtight container. Keep leftovers refrigerated until you’re ready to enjoy again.
More Mac and Cheese Recipes
When you’re done enjoying all your leftovers and still need your mac and cheese fix, I’ve got you covered. The Hey Grill Hey App is loaded with over 700 awesome BBQ recipes, including these creative mac and cheese recipes you can make in your own backyard:
Easy Lobster Mac and Cheese Recipe
Share this indulgent bite of this grilled Lobster Mac and Cheese with the people you love, then make sure to come back and give the recipe a 5-star review.
Don’t forget to follow my Instagram and Facebook pages and subscribe to my YouTube channel, so you can stay in the loop on all the latest and greatest tips, tricks, and recipes. You can also find full Pitmaster classes on all the best BBQ cuts in The Grill Squad.
Grilled Lobster Mac and Cheese
Ingredients
- 4 ounces lobster tails
- 1 pound elbow macaroni noodles cooked to package instructions
- ¼ cup butter
- 4 Tablespoons all-purpose flour
- 1 Tablespoon ground mustard powder
- 2 cups half and half
- 4 ounces cream cheese
- 3 cups white cheddar cheese shredded
- 1 ½ cups smoked gouda cheese
Panko Breadcrumb Topping
- ¼ cup butter
- 3 cloves garlic minced
- ¾ cup panko bread crumbs
- ¼ cup Italian flat-leaf parsley chopped
Instructions
- Preheat the grill. Set your grill up for two-zone grilling, with an overall temperature of 400 degrees F.
- Prepare the lobster. Spit the lobster tails open with a pair of sharp kitchen shears, then season with salt and pepper.4 ounces lobster tails
- Grill the lobster. Place the lobster tails split-side down, close the lid, and allow to cook for 4-5 minutes. Once the lobster reaches an internal temperature of 145 degrees F using a meat thermometer, remove it to a cutting board and chop.
- Make the pasta. Make the macaroni (or your favorite pasta) according to the package instructions. Drain with a colander, then set aside.1 pound elbow macaroni noodles
- Make cheese sauce. Melt butter in a cast-iron skillet or pan over medium heat. Whisk in flour to form a roux, then add the shredded cheese, cream cheese, half and half, and mustard powder. Stir until everything is incorporated, and the cheese is melted fully.¼ cup butter, 4 Tablespoons all-purpose flour, 1 Tablespoon ground mustard powder, 2 cups half and half, 4 ounces cream cheese, 3 cups white cheddar cheese, 1 ½ cups smoked gouda cheese
- Make the breadcrumb topping. In a small pan, melt the butter over medium-low heat, then add in the minced garlic and cook until fragrant. Add in the bread crumbs, and cook until toasted. Remove from the heat, then stir in the parsley.¼ cup butter, 3 cloves garlic, ¾ cup panko bread crumbs, ¼ cup Italian flat-leaf parsley
- Assemble, serve, and enjoy. Add the cooked noodles to the cheese sauce, then stir in about ⅔ of your cooked lobster, saving the rest for topping. Scoop generous portions of lobster mac into serving dishes, then sprinkle with breadcrumb topping and remaining lobster. Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
