Lobster Mac
& Cheese

Tender lobster folded into a creamy three-cheese béchamel. Rich, decadent, and absolutely worth it.

Serves: 2 - 4
Butter-poached lobster folded into a creamythree-cheese béchamel with Gruyère, white cheddar & ParmesanFinished with golden buttered panko

Ingredients:

Chef Robert Hale

Corporate Executive Chef & Brand Ambassador for Cangshan Cutlery, Culinary Institute of America Ambassador & Fellow

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Drain and set aside.  

2. Butter-Poach the Lobster: In a small saucepan over low heat, melt 2 tbsp butter. Add lobster meat and gently poach 4–5 minutes until just cooked. Remove, chop into bite-size pieces, and reserve.

3. Make the Béchamel: In a saucepan, melt 3 tbsp butter over medium heat.Whisk in flour and cook 1–2 minutes (don’t brown).Slowly whisk in warm milk, stirring constantly until thick and smooth.

Lower heat and stir in:
• White cheddar
• Gruyère
• Parmesan

4. Bring It Together: Fold cooked pasta into the cheese sauce. Gently fold in the lobster.
Taste. Adjust seasoning. Smile.

5. Top & Bake: Preheat oven to 375°F. Transfer mac & cheese to a buttered baking dish or cast-iron skillet.

Mix panko with 1 tbsp melted butter and sprinkle evenly on top.

Bake 15–20 minutes, until bubbly and golden. (Optional: Broil 1–2 minutes for extra crunch.)

Serve: