Truffled Lobster Mac & Cheese

One thing that we never have leftovers of is lobster. They’re usually a treat on a summer holiday weekend when Stew Leonard’s, Fairway or Whole Foods is having a sale so steep that it feels like they’re giving them away. We buy just enough because reheating lobster makes it rubbery and no one likes rubbery lobster. Our usual way to prepare lobster is a quick boil, but sometimes you have to feed a crowd. To stretch your lobster dollar even further, you can use all the lobster body parts to make this luxuriously  creamy Truffled Mac & Cheese. This dish is a guaranteed hit for both adults and kids!

Truffled Lobster Mac & Cheese

Truffled Lobster Mac & Cheese

The dish is more time consuming than I’d like it to be, but the results are so spectacular that I’m willing to put in the effort. I also try to do it when I know we’re going to have company over, which stretches the lobster treat a loooooong way. It makes this dish an affordable crowd pleaser. Plus, if guests are hanging out in the kitchen with me while the dish is cooking, it makes the time go much faster.

This recipe works well immediately served from the stove, or baked. Depends on how you like your macaroni & cheese. Our preference is to eat it as soon as the cheese sauce is ready. Once the smell of lobster and truffles are in the air, it’s difficult to force yourself to wait another 20-30 minutes for the mac & cheese to bake.


Creamy pre-baked Lobster Mac & Cheese

Creamy pre-baked Lobster Mac & Cheese

Truffled Lobster Mac & Cheese

Truffled Lobster Mac & Cheese

Truffled Lobster Mac & Cheese

Makes 8 large entrees


1 tablespoon Old Bay
1 lemon, halved
Large pot of water
2 (or more) lobster bodies/shells
1 pound regular or GF pasta (I love small shells in this dish!)
1 quart heavy cream
2 cups whole milk
1/4 cup AP flour (or GF AP flour)
1/2 cup grated TJ’s truffle cheese (or 1 cup and omit the cheddar)
1/2 cup grated white cheddar cheese (or 1 cup and omit the truffle cheese)
1 tablespoon truffle salt (or kosher salt)
Optional: 1/2 cup breadcrumbs or panko


Preheat oven to 350 degrees, with the rack positioned in the middle of the oven.
1. Bring a large pot of water to boil with the old bay and lemon halves.
2. Submerge the lobsters into the boiling water and remove them after 5 minutes. You only want to par-boil them.
3. Remove meat from claws and tails. Roughly chop and set meat aside.
4. In a large, heavy bottomed pot, combine the heavy cream, milk and lobster shells. On medium/high heat bring to a boil, then let simmer on low for 40 minutes. This allows the lobster flavor to infuse into the cream mixture.
5. Meanwhile, cook the pasta as per box instructions, but 1-2 minutes less. It should have some bite, al dente. Drain well, but don’t rinse. Pour into a 9×13″ baking pan.
6. Remove the lobster shells and pour the cream mixture through a strainer to make sure that small shell pieces don’t remain.
7. Return the strained cream mixture to the pot and simmer on low for another 20 minutes. The mixture will reduce by about 1/3 from it’s original size.
8. With the pot still on low, remove 1/4 cup of the cream mixture into a small bowl. Whisk the flour into the cream to make a paste (roux). Whisk the roux back into the cream mixture to thicken the whole pot.
9. Add the grated cheeses and truffle salt (or kosher salt) to the creamy roux. Stir until incorporated.
10. Once the cheese is melted and thickened the cream, add the reserved lobster pieces. Cook for another 1-2 minutes (don’t overcook the lobster, it will become rubbery).
11. Taste the sauce and add salt and pepper to taste.
12. Pour the sauce over the pasta. Stir to combine. It’s ready to eat!
13. Or… you can bake it: Sprinkle a thin layer of breadcrumbs over the top of the pasta.
14. Bake for 20 minutes and enjoy!
Eat, Drink & Be Yummy!

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