Creamy Lobster and Macaroni Bake
A creamy and flavorful oven-baked dish combining macaroni, cooked lobster meat, and gruyere cheese for a delightful meal.
Ingredients
Pasta and Seafood
- 12 oz Macaroni, dry Cook until 1-2 minutes short of full cooking time
- 12 oz Cooked lobster meat Check for pieces of shell before use
Cheeses
- 1.5 cups Gruyere cheese, shredded or thinly sliced
- 1.5 cups Cheddar cheese, shredded or thinly sliced
Sauce Ingredients
- 1.5 cups Heavy cream Warm gently to avoid separation
- 3 tablespoons Butter For sautéing
- 3 cloves Garlic, minced
Topping and Seasoning
- 3/4 cup Panko, crushed For a crunchy topping
- Salt, to taste Add after sauces and cheese
Instructions
Preparation
- Preheat your oven to 375°F.
- Cook the macaroni according to package instructions until al dente.
- In a saucepan, melt butter over medium heat, then sauté minced garlic until fragrant.
- Stir in the heavy cream and bring it to a gentle simmer.
- Add the grated Gruyere and cheddar cheese, stirring until melted and creamy.
- Gently fold in the cooked lobster meat.
- Combine the macaroni with the lobster and cheese sauce, mixing well.
Baking
- Transfer the mixture to a baking dish and top it with panko for a delightful crunch.
- Bake in the preheated oven for about 25–30 minutes, or until the top is golden brown and bubbly.
- Continue baking as necessary until the center is hot and the edges are bubbling.
- If the topping browns too quickly, cover loosely with foil.
- Rest for 5 minutes before serving.
Notes
For better results, warm dairy gently, and add a splash of milk or pasta water if the sauce becomes too thick. Serve with a crisp green salad or steamed vegetables. Prepare components ahead of time and store them in covered containers if necessary.