Ingredients

• 8 oz elbow macaroni (or cavatappi)

• 2 cups cooked lobster meat (chunked)

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups whole milk (warm)

• 2 large eggs (beat)

• 1 cup heavy cream

• 1 ½ cups sharp cheddar cheese (shredded)

• ½ cup Gruyère cheese (shredded)

• ½ cup mozzarella (optional for stretch)

• ½ cup of Colby Cheese

• ½ tsp smoked paprika

• ½ tsp garlic powder

• Salt & black pepper (to taste)

• ½ cup panko breadcrumbs

• 2 tbsp butter (melted, for topping)

• Fresh parsley (for garnish)

Directions

1. Cook the pasta
Boil macaroni in salted water until al dente. Drain and set aside.

2. Make the roux (the base of your sauce)
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes until smooth and slightly golden.

3. Build the cheese sauce
Slowly whisk in warm milk and cream and eggs. Cook until thickened.
Add cheddar, Gruyère, Colby, and mozzarella. Stir until silky smooth.

4. Season it up
Add smoked paprika, garlic powder, salt, and pepper. Taste and adjust.

5. Bring it together
Fold in pasta and lobster meat gently—don’t break the lobster.

6. Chef-style finish (baked option)
Transfer to a buttered baking dish.
Mix panko with melted butter and sprinkle on top.
Bake at 375°F for 15–20 minutes until golden and bubbling.

7. Plate like a chef
Serve in a shallow bowl, top with extra lobster chunks, a sprinkle of parsley, and a light dusting of paprika.

Pro Chef Tips

• Use fresh lobster if possible it elevates everything

• Don’t overbake or the lobster will toughen

• A splash of white wine in the sauce adds depth

• For luxury plating: finish with a drizzle of truffle oil (optional)