Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Add the elbow macaroni (or cavatappi, penne, or your pasta of choice) and cook according to the package instructions, usually for about 8-10 minutes, until the pasta is al dente (firm to the bite). Once cooked, drain the pasta and set it aside, but don’t forget to reserve a small cup of pasta water in case you need it to thin the sauce later.

Step 2: Prepare the Lobster

If you’re using fresh lobster, the first step is to cook it. You can steam or boil lobster tails for about 6-8 minutes until the shells turn bright red and the meat is opaque and cooked through. Once cooked, remove the lobster meat from the shells and chop it into bite-sized pieces.

If you’re using frozen lobster, be sure it’s fully thawed before using it. You can also use canned lobster if you’re looking for a quick and easy option, though fresh or frozen lobster will offer a more luxurious taste.

Step 3: Make the Cheese Sauce

1. Start with the roux: In a large saucepan, melt the butter over medium heat. Once melted, add the minced garlic and sauté it for 1-2 minutes until it becomes fragrant (be careful not to burn it).
2. Add the flour: Sprinkle in the flour and stir it into the butter to form a roux. Continue stirring for 1-2 minutes to cook the flour, but don’t let it darken.
3. Whisk in the milk: Gradually add the milk (or half-and-half), whisking continuously to avoid lumps. Keep stirring until the sauce thickens, which should take about 5-7 minutes. If the sauce is too thick, you can add some of the reserved pasta water to adjust the consistency.
4. Add the cheeses: Once the sauce has thickened, lower the heat and stir in the Dijon mustard, smoked paprika (if using), salt, and pepper. Gradually add the shredded cheddar, Gruyère, and Parmesan cheeses. Stir constantly until the cheese is fully melted and the sauce is smooth and velvety.

Step 4: Combine the Pasta, Lobster, and Sauce

Now that your cheese sauce is ready, add the cooked pasta to the pot and stir to coat the pasta evenly with the sauce. Be sure every noodle is covered with the creamy cheese sauce.

Gently fold in the chopped lobster, making sure it is evenly distributed throughout the pasta. If the mixture is too thick, add a little of the reserved pasta water until you reach your desired consistency.

Step 5: Prepare the Topping

In a small bowl, combine the panko breadcrumbs, melted butter, and grated Parmesan cheese. Stir until the breadcrumbs are well-coated with the butter and cheese. This mixture will create the perfect golden-brown topping.

Step 6: Bake the Lobster Mac and Cheese

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent the mac and cheese from sticking.
2. Transfer the mac and cheese mixture into the prepared baking dish, spreading it evenly. Top it with the buttery breadcrumb mixture, covering the entire surface for an even, crispy crust.
3. Bake for 20-25 minutes, or until the top is golden brown and crispy. For an extra crispy finish, you can broil it for 2-3 minutes at the end, but be sure to watch it carefully to avoid burning.

Step 7: Garnish and Serve

Once baked, remove the Lobster Mac and Cheese from the oven and let it rest for a few minutes to set. This will help the dish hold together when serving.

Garnish with freshly chopped parsley and a sprinkle of lemon zest if desired. These additions will add a burst of color and a fresh, citrusy finish that complements the richness of the dish.

Serve immediately and enjoy the luxurious, comforting flavors of Lobster Mac and Cheese!