Lobster Mac and Cheese with Gruyère, Sherry and Buttery Cracker Crust

Steps

1. Step 1

   Heat the oven to 375°F and butter a 9×13-inch baking dish. Put a large pot of well-salted water on to boil for the pasta.

   375°F

2. Step 2

   Cut the lobster tails free: with kitchen shears, snip down the length of each shell and pull the meat out in one piece. Cut the meat into bite-size chunks, about 1 inch.

   10 min

   • 4 lobster tails (about 5–6 oz each), thawed if frozen
3. Step 3

   Melt 6 tbsp butter in a medium skillet over low heat with the 1/4 tsp salt — it should be warm and barely bubbling, not sizzling. Add the lobster chunks and poach gently, turning them now and then, until just opaque through, 4 to 5 minutes. Lift the lobster out into a bowl with a slotted spoon and set aside; keep the butter in the pan for the sauce if you like.

   5 min

   • 6 tbsp unsalted butter
   • 1/4 tsp salt
4. Step 4

   Boil the cavatappi 2 minutes short of the package time, so it is still quite firm. Drain and set aside.

   8 min

   • 1 lb cavatappi
5. Step 5

   In a large pot over medium heat, melt the 5 tbsp butter. Whisk in the flour and cook, whisking, until it smells nutty and looks like wet sand, about 2 minutes. Slowly pour in the warm milk and the cream, whisking constantly to keep it smooth.

   5 min

   • 5 tbsp unsalted butter
   • 1/3 cup all-purpose flour
   • 4 cups whole milk
   • 1/2 cup heavy cream
6. Step 6

   Bring the sauce to a gentle simmer and cook, whisking often, until it thickens enough to coat the back of a spoon, 5 to 7 minutes. Stir in the sherry, Dijon, paprika, nutmeg and cayenne and simmer 1 minute more.

   7 min

   • 1/4 cup dry sherry
   • 1 tsp Dijon mustard
   • 1/4 tsp sweet paprika
   • 1/8 tsp freshly grated nutmeg
   • 1 pinch cayenne pepper
7. Step 7

   Take the pot off the heat. Add the Gruyère and cheddar a handful at a time, stirring until each addition melts before adding more (off the heat keeps the sauce from breaking). Hold back 1/2 cup of the Gruyère for the top. Season with salt and pepper — it should taste a little salty on its own.

   5 min

   • 2 cups Gruyère
   • 6 oz sharp white cheddar
   • salt
   • black pepper
8. Step 8

   Fold the drained pasta into the sauce, then gently fold in the lobster and any buttery juices in its bowl. Scrape into the baking dish and scatter the reserved 1/2 cup Gruyère over the top.

   • 1/2 cup Gruyère
9. Step 9

   Toss the cracker crumbs with the melted butter and 2 tbsp of the chives until evenly damp, then scatter over the pasta.

   • 1 1/2 cups Ritz cracker crumbs (about 1 sleeve plus a few)
   • 3 tbsp unsalted butter
   • 2 tbsp chives
10. Step 10

    Bake until the sauce bubbles at the edges and the crust is deep golden, 25 to 30 minutes. If the top is pale, run it under the broiler for 1 to 2 minutes, watching closely.

    28 min, hands-off · 375°F

11. Step 11

    Let it rest 10 minutes so the sauce sets, then scatter with the remaining 1 tbsp chives and serve.

    10 min, hands-off

    • 1 tbsp chives

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026