Lobster mac and cheese is usually reserved for a fancy night out. This recipe, on the other hand, makes it easy to bake creamy lobster mac and cheese at home. Plus, a big pan means no waste!
I remember when lobster mac and cheese was something I could only get at fancy restaurants. But now I can eat it in my pjs, watching Netflix, maybe straight out of the pan. Life. Is. Complete.
Lobster is a delicacy that deserves to be paired with the perfect cheese. The right cheese enhances the sweet flavor of lobster meat while cutting through its richness. After polling dozens of professional chefs, researching food blogs, and scouring Reddit cooking threads, I’ve compiled the ultimate list of cheeses that complement lobster’s unique flavor profile.
From soft creamy cheeses to sharp hard varieties there’s something here for every lobster lover. Keep reading for my recommendations on the 7 best cheeses to serve with lobster.
1. Mascarpone
Mascarpone is an Italian cream cheese that pairs perfectly with lobster This soft, spreadable cheese has a mild milky flavor and creamy texture that highlights lobster’s natural sweetness.
Chefs often incorporate mascarpone into lobster ravioli fillings or mix it into lobster mac and cheese. Its richness counters the slight brininess of lobster meat. Mascarpone is the ideal blank canvas and lets the shellfish shine as the star of your dish.
If you can’t find mascarpone, an equally luscious substitute is whipped cream cheese or ricotta.
2. Havarti
Havarti is asemi-soft Danish cheese with a creamy, buttery flavor. Its smooth texture and subtle tang make it a fantastic pair for rich lobster meat.
Due to its meltability, havarti is a popular choice for lobster grilled cheese sandwiches. The cheese becomes wonderfully gooey and complements the chunks of lobster meat.
For a quick appetizer, top pieces of lobster with havarti and broil until the cheese bubbles. The combination of hot, melted havarti and cool lobster is hard to beat.
3. Gruyère
Gruyère is a Swiss cheese revered for its nutty, earthy flavor. It has a lightly crystalline texture that holds its shape when melted.
This hard cheese partners wonderfully with lobster because it stands up to the shellfish’s richness. The browned, crusty exterior of gruyère provides a delicious contrast to lobster’s tender flesh.
Gruyère is a key ingredient in lobster Thermidor, a classic French dish where lobster is baked in a creamy gruyère sauce. For lighter fare, add gruyère shavings to lobster salads or chowder.
4. Parmesan
Fresh parmesan adds a delightful sharpness and saltiness that enhances sweet lobster meat. This hard Italian cheese has a granular texture and deep nutty flavors that balance the richness of shellfish.
Grate parmesan over steamed lobster or add large shards to buttery lobster pasta dishes. Parmesan’s saltiness can handle the brininess in a way that milder cheeses cannot.
For an appetizer, top baguette slices with parmesan and broiled lobster chunks flavored with lemon and garlic. The combination makes a filling snack or light entrée.
5. Brie
Buttery brie is a fantastic match for lobster’s creaminess. This soft French cheese has an edible rind and smooth interior that creates an indulgent texture contrast.
When baked, brie becomes warm and gooey—the perfect state for pairing with lobster. Spread melted brie over lobster ravioli or potatoes with lobster meat mixed in.
For an quick appetizer, stuff lobster salad into half a brie round. The velvety cheese mellows out the brininess of the seafood. Brie and lobster are a match made in heaven.
6. Goat Cheese
Tangy, tart goat cheese balances the richness of lobster. Compared to brie and havarti, goat cheese has a flakier texture and assertive flavor.
Blend soft goat cheese into lobster bisques or mac and cheese for a flavor boost. You can also crumble firm goat cheese over lobster pasta or salad. The contrast between the cheese’s sharp bite and lobster’s sweetness is delightful.
For a showstopping appetizer, stuff lobster meat into hollowed-out goat cheese rounds. Chilled chevre paired with warm lobster makes an elegant starter.
7. Blue Cheese
Last but not least, blue cheese adds a bold new dimension to lobster with its pungent aroma and crumbly texture. The veining in blue cheese has a spicy, earthy flavor that stands up to shellfish’s marine essence.
Gorgonzola, Roquefort, and Stilton are all good varietals to try with lobster. Crumble blue cheese over lobster mac and cheese right before serving for an extra flavor punch. You can also add blue cheese crumbles or creamy dressing to hot lobster dip.
Don’t be afraid to think outside of the box with blue cheese—lobster and bleu cheese pizza is a creative combination worth tasting. The possibilities are endless!
Serving Suggestions for Lobster and Cheese
Lobster and cheese can be served hot or cold in appetizers, main courses, or even desserts. Here are some of my favorite ways to enjoy this decadent pairing:
- Baked stuffed lobster with mascarpone, spinach, and parmesan
- Lobster mac and cheese with havarti, gruyère, and goat cheese
- Lobster and brie quesadillas
- Lobster arugula salad with shaved parmesan
- Parmesan crusted lobster over linguine
- Cheesy lobster dip with havarti and blue cheese
- Lobster Thermidor with gruyère cream sauce
- Lobster ravioli in vodka sauce with mascarpone
- Cheesecake with chunks of lobster meat
The possibilities are endless when it comes to lobster and cheese pairings. Don’t limit yourself to just one cheese—feel free to mix and match for a flavorful medley. Any combination of the cheeses on this list will complement sweet, succulent lobster to perfection.
Lobster Mac and Cheese Expert Tips
- If you can, I recommend grating all of your cheeses by hand for the best results. A lot of pre-grated or shredded cheese has an anti-caking agent in it. This could make the cheese separate from the other ingredients in your macaroni, making it less creamy.
- Opt for regular mozzarella —avoid using fresh mozzarella.
- I use the coarse setting on a cheese grater.
- But if you’d rather steam them yourself, put them in a big pot with two inches of boiling water. Cover them and steam them in boiling water for about 20 minutes. Afterward, crack and measure out 1 pound of meat. Talk to your fishmonger about how many lobsters to buy, taking into account the time of year, the type of shell (hard or soft), and the sizes that are available!
- The types of cheese that are both Emmental and Jarlsberg are both Swiss. Even though gruyere is an option, Emmental and Jarlsberg are cheaper options that still taste great.
- If you want to change it up, try cavatappi or shells instead.
- After you add the Parmesan cheese, sprinkle 1 to 2 cups of breadcrumbs on top of the mac.
- For a more golden brown top and a thicker middle, bake your mac for longer.
- For truffle lobster mac and cheese, add a tablespoon or two of truffle oil.
- Add different spices or herbs on top, like saffron, chervil, basil, tarragon, or chervil.
How to Make Lobster Mac and Cheese
Lobster mac and cheese at home is the BEST type of lobster mac and cheese!
- Prepare. Lightly grease a 9×13” pan. Preheat oven to 350 degrees.
- Pasta. If you want your elbows to be extra al dent, boil them for one minute less than the time on the box in a large pot. Drain. Add 1 tablespoon of butter and toss to coat.
- Begin roux. Put the last 4 tablespoons of butter in a separate medium-sized pan and set it over low heat. Let melt. Increase heat to medium, add flour and whisk until incorporated.
- Add milk. Slowly add the milk and half-and-half while whisking them into the flour. Add salt and pepper to taste.
- Heat. Whisk over medium-low heat for 6 to 12 minutes, or until a wooden spoon comes out clean. This will depend on how cold the ingredients were when you started. Stir constantly! .
- Wooden spoon test. The wooden spoon test can help you tell if your roux has become thick-er. The roux will feel a little tough as it thickens when it’s very hot and about to simmer. Draw a line on the back of a wooden spoon with your finger. If the back of the spoon has a creamy coating and the line stays clear, the roux is thick enough and the job is done! Watch the video for step-by-step instructions.
- Add cheese. When the roux gets thick, remove it from the heat and add the sharp cheddar, mozzarella, Emmental (or Jarlsberg), and NOT the parmesan. Stir until the cheese melts.
- Combine. Pour the cheese mixture into the pasta and toss. Add about 75% of the lobster. Toss.
- Pan. Spread out the pasta mixture in the pan so it’s an even layer.
- Bake. Bake for 25 minutes. With seven minutes left, add the parmesan cheese and the rest of the lobster, and bake for the last few minutes. Serve with snipped chives! .