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Lobster Mac & Cheese

Lobster Mac & Cheese


A box of cavatappi, a container of our luscious lobster bisque, a package of our lobster meat and a cup or so of cheese. Stir it together, pop it in your oven, and you'll have a dish simple and yet so glorious and indulgent, you might need to remind yourself this all sprang from your pantry. 

Ingredients

8 oz shredded sharp cheddar cheese 

8 oz Emmenthal Swiss cheese, shredded

8 oz Italian Fontina cheese, shredded

1 quart lobster bisque

1 C whole milk or half & half

8 oz Sea Mazz ready to eat North Atlantic Lobster Meat, thawed, roughly chopped

¼ C thinly sliced scallions

1 lb cavatappi pasta

 

Panko Breadcrumb Mixture

1 C panko breadcrumbs

2 Tbsp chopped Italian parsley

¼ C shredded or grated parmesan cheese

2 oz extra virgin olive oil

Black pepper to taste

Directions

Prepare Panko Breadcrumb Mixture - Combine all and set aside. 

Pre-heat oven to 375F.

Butter a 9” x 13” casserole dish.

Cook pasta according to package directions.

Warm the lobster bisque to a simmer.

Drain the pasta and return it to the pasta pot and add in the warm lobster bisque, shredded cheeses, scallions, and lobster meat. 

Fold together until evenly combined. 

Add ½ C of the milk or half & half, using more if needed to adjust the consistency of the mixture – it should be creamy and fluid.

Transfer mixture to the buttered casserole dish, top with the panko breadcrumb mixture, place onto a parchment lined baking sheet and bake until bubbly and golden, 30-45 minutes. 

Serve immediately.