Lobster Mac & Cheese with Beurre Monté Lobster and Five-Cheese Mornay
Gently butter-poached lobster folded into cavatappi bound in a smoked-paprika five-cheese Mornay, finished under a herbed Parmesan-panko crust. Built for a creamy, just-set lobster bite — with a cherry-smoke option on the 1080.
- lobster tails, meat removed and cut into 1-inch chunks, shells reserved3
- unsalted butter (for shell butter)4 tbsp
- unsalted butter (for beurre monté poach), cold, cubed¾ cup
- water2 tbsp
- garlic cloves, smashed2
- thyme sprigs2
- shallot, small, sliced1
- lemon zest½ lemon
- cayenne1 pinch
- cavatappi1 lb
- kosher salt (for pasta water), ~1.5% of water by weight
- unsalted butter (for roux)5 tbsp
- all-purpose flour5 tbsp
- whole milk, warmed3 cup
- heavy cream, warmed1 cup
- Dijon mustard1 tsp
- Worcestershire sauce1 tsp
- smoked paprika½ tsp
- cayenne¼ tsp
- nutmeg, freshly grated¼ tsp
- kosher salt1½ tsp
- black pepper½ tsp
- garlic powder½ tsp
- onion powder½ tsp
- sharp white cheddar, grated5 oz
- Gruyère, grated4 oz
- fontina, grated2 oz
- Parmigiano-Reggiano, grated2 oz
- smoked gouda, grated2 oz
- panko breadcrumbs1½ cup
- melted butter (for topping), reserved lobster butter if available3 tbsp
- Parmigiano-Reggiano (for topping), grated⅓ cup
- chives, minced1 tbsp
- parsley, minced1 tbsp
- lemon zest (to finish)
- flaky salt
- 1
Make the lobster shell butter: melt 4 tbsp butter in a small saucepan over medium-low. Add the reserved shells and cook 10–12 min, pressing and stirring to draw out color and flavor. Strain through a fine sieve, pressing the solids, and reserve the clear orange butter.
medium-low - 2
Make the beurre monté: bring 2 tbsp water to a bare simmer in a small saucepan, then whisk in the cubed 3/4 cup butter a few pieces at a time to form a glossy emulsion. Drop heat and hold at ~170°F. Add smashed garlic, thyme, shallot, lemon zest, and a pinch of cayenne; infuse 5 min.
low170°F - 3
Poach the lobster chunks in the beurre monté for just 3 minutes, turning once, until barely opaque and still slightly underdone. Remove and reserve — it will finish cooking in the oven. Strain and reserve the poaching butter for the pasta and topping.
low170°F - 4
Cook cavatappi in heavily salted boiling water (about 1.5% salt) to 3 minutes short of al dente. Drain and toss immediately with 2 tbsp of the reserved poaching butter.
high - 5
Make the roux: in the 5 qt Dutch oven melt 5 tbsp butter over medium heat. Whisk in the flour and cook, stirring constantly, 3 min to a pale blonde.
medium - 6
Build the béchamel: slowly whisk in the warmed milk and cream, a splash at a time at first to keep it lump-free, then in a steadier stream. Cook over medium, stirring, 8–10 min until it lightly coats the back of a spoon (nappé). Whisk in Dijon, Worcestershire, smoked paprika, cayenne, nutmeg, salt, pepper, garlic powder, onion powder, and the reserved shell butter. Keep it a touch looser than you think it needs to be.
medium - 7
Make the Mornay: pull the pot off the heat and let it cool 1–2 min. Add all five cheeses in small handfuls, stirring until each melts smooth before the next. Never let it boil.
offbelow 180°F - 8
Fold the cavatappi into the Mornay until evenly coated, then gently fold in the poached lobster.
- 9
Make the topping: combine panko, 3 tbsp melted lobster/butter, grated Parmigiano, chives, and parsley.
- 10
Transfer to a well-buttered cast iron skillet or baking dish and spread the topping evenly. Bake in the Breville at 350°F for 18–22 min until bubbling at the edges and the lobster is just cooked through. (1080 smoker: run at 275°F with 1 chunk cherry for the first 15 min, then ramp to 350°F to finish.)
350°F - 11
Broil 60–90 seconds until the crust is deep golden — watch it the whole time. (Smoker option: crank to 500°F for the last 3–4 min.)
high - 12
Rest 5 min, then finish with lemon zest, chives, parsley, and flaky salt.
Cook it with a chef at your shoulder.
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Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.