Lobster mac and cheese recipe

  • Serves 4
  • 10 mins to prepare and 40 mins to cook, plus infusing
  • 1023 calories / serving
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Cooking lobster needn't be tricky and this simple recipe for a hearty weekend main shows you just how easy it can be. Pairing sweet, luxurious lobster with mature Cheddar, rich Parmesan and a drop of Prosecco (optional!) gives you a comforting and indulgent dish that's perfect for sharing with friends. 

Remove the lobster's claws and legs by twisting them off the body. Crack with a nutcracker or a small hammer to break the shells. Remove the meat, chop, and put in a bowl.

Turn the lobster over onto its back on a sturdy chopping board and cut in half down the centre with a sharp knife. Remove the dark stomach sac and intestinal tract and discard, then scoop out the meaty flesh, chop, and add to the bowl. Use a pick or skewer to extract as much meat as you can from the lobster tail, claws and legs. Reserve any roe or ‘headmeat’ in a separate bowl. Repeat with the second lobster and set aside in the fridge until needed.

Chop the leftover shell and put in a saucepan with the milk and bay leaves. Heat to a gentle simmer, then leave to bubble for 5 minutes. Turn off the heat and leave to infuse for 20 minutes, before straining through a fine sieve to collect the lobster infused milk. Discard the lobster shells and bay leaves left in the sieve. 

Put a pan of salted water onto boil and preheat the grill to high. Melt the butter in a large saucepan with the peeled garlic clove. Stir in the flour and mix to a paste over the heat for 1-2 minutes. Pour in the infused milk, a little at a time, stirring continuously and making sure the sauce is smooth before adding more milk. You’re aiming for the consistency of thin custard. Add the prosecco, if using, a little at a time, stirring continuously.

Reduce the heat, then beat in any reserved lobster ‘headmeat’ or roe. Simmer very gently for 2-3 minutes, then pick out and discard the garlic clove. Add the grated Cheddar and stir to melt. Season with salt and pepper, to taste.

Cook the macaroni in the pan of boiling water for a minute or so less than the packet instructions, then drain well and return to the pan. Add the sauce to the cooked pasta and mix in the halved cherry tomatoes, chopped lobster meat and tarragon.

Transfer to a deep ovenproof baking dish. Mix the breadcrumbs and Parmesan together and scatter half of it over the top of the macaroni cheese. Grill for a few minutes until golden and crisp, then fork it all up to make a more irregular top and scatter with the remaining breadcrumb topping for the last minute or so of grilling. Serve with the crisp salad, if you like, and the rest of the Prosecco to drink.

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Recipe taken from the SORTED Food recipe collection.

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  • Ingredients

  • 2 x 400g packs frozen whole cooked lobsters, defrosted
  • 500ml (17fl oz) whole milk
  • 2 bay leaves
  • 50g (2oz) salted butter
  • 1 garlic clove
  • 30g (1 1/4oz) plain flour
  • 150ml (1/4pt) Prosecco (optional)
  • 200g (7oz) mature Cheddar cheese, grated
  • 400g (13oz) macaroni
  • 16 cherry tomatoes, halved
  • 2 tbsp chopped tarragon
  • 50g (2oz) dried breadcrumbs
  • 50g (2oz) Parmesan, grated
  • crisp salad, to serve (optional)
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  • Energy 4302kj 1023kcal 51%
  • Fat 41.2g 59%
  • Saturates 23.6g 118%
  • Sugars 11g 12%
  • Salt 3.2g 53%

of the reference intake
Carbohydrate 99.8g Protein 69.4g Fibre 5.6g


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