Southern Coastal Heaven: Lobster Mac & Cheese

This is a meal fit for a king. Seriously.

My parents were in town visiting recently, and I wanted to make a special dinner. Lobster is an expensive ingredient, but life is short and sometimes, one must indulge. Using lobster tails, I made Lobster Mac & Cheese and rounded out the meal with some homemade garlic bread and a big green salad. We ate to our hearts’ content and everyone was happily satisfied. Today, I’ll teach you how I made it.

SOME KINDA GOOD Lobster Mac & Cheese…Southern, coastal GENIUS!

Have you ever been to a restaurant or a food festival and ordered lobster mac & cheese, only to find when it arrives that the dish is garnished with a sliver of lobster meat, and the rest is pasta and cheese? There is NOTHING worse, and that, my friends, is a sorry excuse for an otherwise amazing dish! My Lobster Mac & Cheese is creamy with succulent pieces of lump lobster in every. single. bite. I use medium-size pasta shells with little ridges so the cheese sauce coats the noodles well. I also use the meat from the tail of the lobster, and chop it in chunks to scatter throughout the dish. This way, you don’t have to fool with breaking down an entire lobster and you can just get right to the best meat. Now, let’s talk about the cheeses. Gruyere and Sharp Cheddar combined with a touch of nutmeg really brings out the nuttiness factor in the cheeses. The result is sweet lobster meat and creamy, tender pasta HEAVEN.

Lobster Mac & Cheese

  • 1 Box of Medium-Shell Pasta
  • 8 oz Sharp Cheddar, shredded
  • 12 oz Guryere, shredded
  • 1 stick of butter
  • 1/2 cup of All-Purpose Flour
  • 1 quart Milk
  • 5 Lobster Tails, cooked and chopped
  • 1 tsp nutmeg
  • 1 tsp cayenne pepper
  • Salt and pepper to taste
  • Italian Style or Panko Breadcrumbs
  • Fresh Parsley, for garnish

In a large saucepan, make a roux by melting butter and adding flour, whisking to combine. Cook and stir until flour has dissolved and turns light brown in color. In a medium saucepan, heat milk, then add to the roux. Meanwhile, cook pasta according to package directions and set aside. Add grated cheeses to the roux, until the cheese has melted. Add seasonings, salt, pepper, cayenne and nutmeg. Remove the cheese sauce from the heat and stir in pasta and lobster meat. Once everything is combined, pour the mixture in a casserole dish and top with breadcrumbs. Dot the top with butter and bake at 425 for 25 minutes or until the top is golden brown. Garnish with parsley. Let stand 5 minutes before serving. Enjoy!

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Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the Statesboro Herald food columnist and host of SKG-TV on YouTube. A public relations graduate of Georgia Southern University, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit


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