I wish I was a better photographer because my photos don’t do this Lobster Mascarpone Mac and Cheese justice. Just on its own, all modesty aside, my Mascarpone Macaroni and Cheese recipe is probably the best Mac and Cheese I’ve ever eaten! But add in broiled lobster and bacon and it becomes this rich and decadent thing of beauty, without question, my Mac and Cheese recipe is the ultimate in cheesy goodness.
Three Kinds of Cheese
This lobster mac and cheese recipe has a combination of Mascarpone, Gruyere, and Parmigiano Reggiano that make up the extra creamy, gooey sauce that covers the succulent bits of lobster and bacon. It is then baked into the perfectly al dente macaroni pasta until bubbling hot with a crunchy Panko bread crumb and Parmigiano Reggiano topping. Going back for seconds or thirds may not be enough. You had better double this lobster mac and cheese recipe just to be on the safe side.
Ingredients in Lobster Mascarpone Mac and Cheese
- Lobster and Bacon: Crispy bacon and broiled lobster tails. It already sounds decadent.
- Cheese: The combination of three kinds of cheese is why this sauce is so incredible. Mascarpone, soft and creamy. Gruyere is a smooth melting aged Swiss cheese, nutty and earthy, salty, and sweet. True Parmigiano Reggiano has a hard gritty texture with a nutty fruity taste. Use the real, good-quality Parmigiano Reggiano for this recipe. Imitation parmesan cheese doesn’t have the flavor you want in a special entree like this.
- Onions and Garlic: Just enough heat from these aromatics to wake up the sauce.
- White Wine and Half & Half: Use the wine that you want to serve with this meal, a Sauvignon Blanc is my preferred wine.
- Seasonings: Adding nutmeg to white sauces goes back to the 19th century with August Escoffier. Thyme, salt, and pepper are all this cheesy sauce needs.
- The Topping: Crunchy and beautiful, Panko bread crumbs, Parmigiano Reggiano, and olive oil. When combined prior to baking, the olive oil toasts the bread crumbs a gorgeous golden brown.
Creamy, cheesy, and gooey, with chunks of succulent lobster, crispy bacon, and a crunchy topping. This lobster mac and cheese recipe is amazing!
Here’s my recipe for Lobster Mascarpone Mac and Cheese
Lobster Mascarpone Mac and Cheese
Ingredients
- 2 Lobster Tails Cooked, 1/2-inch dice
- 1/2 Pound Bacon 1/2-inch dice, crispy
- 2 Cups Uncooked Macaroni
- 3/4 Cup Mascarpone Cheese
- 1/4 Cup Parmigiano Reggiano Cheese
- 1/2 Pound Gruyere Cheese Grated
- 1/4 Cup White Onion sautéed
- 2 Cloves Garlic Crushed and chopped
- 1/4 Cup Half & Half
- 1/4 Cup White Wine
- 1 Teaspoon Dried Thyme
- 1/2 Teaspoon Nutmeg
- 1 Teaspoon Black Pepper
- 1/2 Teaspoon Salt
Topping
- 1/4 Cup Panko Bread Crumbs
- 1/4 Cup Parmigiano Reggiano Cheese
- 2 Tablespoons Olive Oil
Instructions
- Preheat oven to 350F
- Cook the two lobster tails, I broiled mine for 14 minutes, cut into 1/2-inch dice
- Dice bacon and sauté until brown and crispy, add onions and garlic and sauté for 3 minutes until translucent, drain excess oil
- Cook macaroni based on manufacturer’s instructions until al dente
- While the pasta cooks, combine all the ingredients in a large bowl and stir to combine
- Drain the pasta and add it to the large bowl, mix to combine well until all the cheese is melted.
- Divide the mixture into 4 individual ovenproof serving dishes
- Mix the ingredients for the topping and distribute it evenly over the mac and cheese
- Bake for 35-40 minutes, until the topping is nicely browned and the sauce is bubbling
- Serve hot
Nutrition
Your guests will go nuts over this Lobster Mascarpone Mac and Cheese recipe
