I didn’t grow up by an ocean, but I might as well have. My family loved vacationing by the beach. We were little water babies. And we loved eating seafood from as early on as I could remember. I always said we should just live on the East Coast so we could eat fresh seafood every day. It’s one thing to have fish and lobster available in a store, but it’s a whole different game when it’s fresh caught by the sea and sent right to your plate. I think you could put lobster in just about anything and make it taste good! But combine it with my love for pasta, and I’ll come running with a plate in hand.
If you love cheesy pasta, seafood, and flavorful comfort food, this recipe is for you. Lobster is one of those things that can take some practice cooking, since it can be hard to tell when it’s done. I cook them until they are fully pink on the outside, the meat is no longer translucent, and the tails curl up.
Once the lobster is cooked, slide a fork under the bottom edge of the shell and slide it up to break it open. Once you pull out the lobster meat, give it a rough chop and set it aside in a bowl to add later. Toss the cooked pasta in your sauce, then add the lobster back in and stir until just combined.
To make this extra cheesy, I added two different types. The gruyere adds an extra creaminess and slightly salty bite to the sauce, while the white cheddar smooths it out. The breadcrumbs on top add a nice slight crunch to the super creamy texture, but you can definitely leave it out if you’re not a fan (or if you cant wait any longer to eat it!).
Seriously though, who doesn’t love mac and cheese!