Lobster Mac and Cheese

  • Yield: 8 servings


Kosher salt
Olive oil
1box macaroni pasta
3 1/2cups milk
1/2cup chicken stock
2tablespoons sherry
1stick unsalted butter
1tablespoon tamato paste
1/2cup all-purpose flour
3cups Gruyere cheese, grated
3cups Cheddar cheese, grated
1pinch white pepper
1 1/2pounds cooked lobster meat or crab
1 1/2cups panko (Japanese) breadcrumbs


  1. Preheat the oven to 375F.
  2. Bring a large pot of water to a rolling boiling, and add a little salt. Add macaroni and cook 1 minute less than call for in the package directions. Drain well.
  3. Meanwhile, heat milk and wine in a pan, but don’t boil. In another large pot, melt 6 tablespoons of butter and add flour. Cook over low heat 2 minutes, whisking to form a smooth sauce. Still whisking, add tomato paste, chicken stock, sherry and milk mixture. Cook for a couple minutes more, until thickened and smooth. Turn off heat. Add Gruyere and Cheddar and season with salt and pepper. Add cooked macaroni and lobster and stir well. Place mixture in 8 individual gratin dishes or a 2-quart baking dish.
  4. Melt remaining 2 tablespoons of butter, and combine them with panko breadcrumbs. Sprinkle on top. Bake 30 minutes, or until sauce is bubbling, and top is golden.

—Recipe by Chef Jon Ashton