This Cajun Lobster Mac and Cheese is a flavor-packed feast! Tender cajun lobster tails meet the creamiest mac and cheese, creating comfort food with a deliciously bold twist. It’s the mac and cheese upgrade you never knew you needed.

A fork full of lobster Mac and cheese being lifted from the dish.

Fire-baked Stuffed Cajun Lobster Mac and Cheese is going down today! I can promise you this recipe tasted even better than it looks, and (not to toot my own horn) I think it looks pretty freaking good. Who doesn’t love homemade mac and cheese?!

That’s the foundation for this recipe. From there, we add it to the shell of our cooked lobster and set it in the oven for one final bake before serving. All I have to say is… Let’s do this!

If you love Cajun Seasoning, you’ll love Honey Cajun Smoked Lobster Tails, Maple Cajun Salmon Pinwheels, Honey Cajun Shrimp and Sausage Skewers, and Grilled Lobster Tails with Honey Cajun Butter!


This lobster mac and cheese is loaded with cheesy goodness and spicy flavor, taking your seafood recipes to a whole new level! Although it’s a labor of love, it’s easy to make and is a show-stopper for any special occasion.

If you’re a fan of seafood mac and cheese, you have to try this recipe. 

Cajun Lobster Mac & Cheese INGREDIENTS


  • Whole Lobster Tails: This is our “bowl” for our mac and cheese. You’ll get chunks of lobster meat mixed in with the cajun mac and cheese. 
  • Cajun Seasoning: Adds a spicy kick. You could also use old bay seasoning if you like. 
  • Chopped Parsley
  • Charred Lemons: A zesty twist, cutting through richness with a hint of smokiness.
The dish fresh out of the oven, ready to garnish and then serve.


  • Elbow Macaroni: The elbow noodles soak up all that cheesy, creamy goodness. 
  • Shredded Cheddar Cheese: I used regular shredded cheddar, but you could use sharp cheddar cheese, Monterey Jack cheese, or any type of cheese you like. 
  • Whole Milk: Ensures a luscious, velvety cheese sauce.
  • Unsalted Butter: Richness and depth because butter makes everything better.
  • All Purpose Flour: Thickens the sauce, providing the right consistency.
  • Kosher Salt, Black Pepper, Garlic Powder


  • Panko Bread Crumbs: Adds the perfect crunch.
  • Melted Butter: Binds the crumbs, creating a golden, buttery crust.
  • Garlic Paste: Infuses a punch of garlic flavor.

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Prep the Grill

Let’s get started with the mac and cheese. I began by preheating my wood fire oven and then placing my Dutch oven inside the wood fire oven to preheat. Once the Dutch oven is hot, carefully pull it from the oven and grab the butter.

All good meals start with butter, okay, maybe not all, but this Stuffed Cajun Lobster Mac and Cheese does. Place the butter inside the Dutch oven and spread it around until it’s all melted. If you need to place it back in the oven to speed up the melting process, you can. 

After the butter melted, I added some of Spiceology’s Salt, Pepper, and Garlic blend into the mix for additional flavoring. Then, slowly start adding the flour to the mixture. I recommend stirring throughout this process to avoid clumps. Give the mixture another stir after all the flour has been added, and then place it back into the oven for a bit. 

Make the Mac and Cheese

The Mac and cheese made in a dutch oven.

Up next for our Stuffed Cajun Lobster Mac and Cheese comes the tricky part, the milk. Pull the Dutch oven back out of the stove and add about a cup of milk. Stir, stir, stir and stir. Then, back into the oven it goes!

Remove it from the oven after 2-3 minutes and give it another stir, this time checking more for the consistency of the mixture. We want something like a cream-type consistency, not thin like a liquid but also not super thick.

You should be able to easily stir through it. You can add more milk to help thin the mixture or put it back in the oven for a bit if it needs to thicken. Once you’re happy with the consistency, add the cheese!

I used shredded cheddar cheese for this Stuffed Cajun Lobster Mac and Cheese recipe. Toss it into the Dutch oven and stir, stir, and stir some more. Add milk to the mixture throughout this stirring process until it reaches a smooth consistency.

Once you’ve found that perfect cheese consistency, toss about half of your macaroni into the Dutch oven. As it gets mixed in, add the remaining macaroni and stir it in. Now, we’re done with the mac and cheese. Let’s move on to the Cajun Lobster

Make the Stuffed Cajun Lobster

From here, everything for this Stuffed Cajun Lobster Mac and Cheese is relatively easy. Take your lobster, lather the meat with oil, and then season it with cajun blackening seasoning. Now, take them to the oven and let them bake. I rotated them throughout the cooking process to ensure they cook evenly. Once they’re done, pull them from the oven and get ready to add the mac and cheese. 

Baking the lobster.

Fill each cajun lobster cavity with a mac and cheese. I kept adding the mac and cheese until it was basically overflowing because it felt like a “go big or go home” kind of situation. Then, I topped the mac and cheese with the butter, garlic, and panko crumb mixture to give it some texture. Now, back to the oven one last time. 

Serving Cajun Lobster Mac & Cheese

Place the Stuffed Cajun Lobster Mac and Cheese back into the wood fire oven, this time for only a minute or two. We are only trying to get some golden brown perfection on top of the mac and cheese, so it won’t take long. Then, pull from the grill and garnish with some chopped parsley and charred lemon halves. Wow, what a show-stopper dinner this is! Best enjoyed with friends and family. Cheers!

The final bake for the dish.

Cajun Lobster Mac & Cheese Tips 

  • Cook your pasta just to al dente, so it doesn’t become too soggy.
  • Buy a block of cheese rather than pre-shredded cheese. The melting factor is so much better. 

How to Store Leftovers & Reheat

Store leftover lobster mac and cheese in an airtight container in the fridge for 3-4 days. 

To reheat:

  1. Preheat your oven to 300F.
  2. Place leftover lobster Mac and cheese on a baking sheet or in a large skillet (make sure it’s oven-proof).
  3. Reheat in the oven for about 20-30 minutes or until warm. 
The finalized lobster Mac and cheese.

What to serve with cajun lobster mac and cheese

Since this is a pretty heavy main dish, I suggest serving up your lobster Mac and cheese with something a little lighter, like roasted veggies or a simple salad. 

More Lobster Recipes

Recipe FAQs

Is lobster mac and cheese similar to crab mac and cheese?

Yes, they’re super similar. Crab is a little on the sweeter side, whereas lobster is a bit more briny.

Can I use frozen lobster tails for this recipe?

​Yes! I used fresh lobster tails, but frozen is just as flavorful! Just make sure to fully thaw the tails before cooking. 

What if I can’t find whole lobster tails?

If you can’t find lobster tails, you can use lobster meat that’s already been shelled. Just make sure to adjust the cooking time, as it won’t take as long for the lobster meat to cook if it’s unshelled.

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A fork full of lobster Mac and cheese.

Stuffed Cajun Lobster Mac and Cheese

Who doesn’t love homemade mac and cheese?! That’s the foundation for this Stuffed Cajun Lobster Mac and Cheese recipe.
Author:Derek Wolf
5 from 1 vote
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Course: Main Course
Cuisine: American
Servings: 4 People



  • 2 Whole Lobster Tails split on belly side
  • 1.5 tbsp of Cajun Seasoning
  • Chopped Parsley for garnish
  • Charred Lemons for garnish

Mac & Cheese:

  • 1 8 oz box of Elbow Macaroni cooked
  • 2.5 cups of Shredded Cheddar Cheese
  • 1.5-2 cups of Whole Milk
  • 2 tbsp of Butter unsalted
  • 2 tbsp of All Purpose Flour
  • 1 tsp of Kosher Salt
  • 1 tsp of Black Pepper
  • 1 tsp of Garlic Powder


  • 2 tbsp of Panko Crumbs
  • 2 tbsp of Melted Butter
  • 2 tsp of Garlic Paste


  • Prep your lobster by first dispatching the lobster by piercing through the top of the head and carefully pulling down with the blade quickly.
  • Next, flip the lobster over to the belly side and split open down the belly making sure to not pierce too much through the shell on the bottom.
  • Open the lobster up, and using some kitchen shears, take off the belly part of the shell over the tail to open that meat up. Make sure to remove the antennas and any lingering pieces of shell.
  • Repeat this for the other lobster, then add them to the fridge to rest for 1 hour.
  • Preheat your pizza oven or grill to 500F for indirect cooking.
  • Carefully preheat a skillet/dutch oven over the hot fire. When ready to cook, pull to a slightly cooler side of the oven/grill.
  • Add the butter to melt along with the salt, pepper and garlic.
  • Next, add the flour and whisk thoroughly. Once the flour is mixed and starting to bubble, add ½ of the milk and whisk together.
  • Once the mixture has thickened, add the cheese and begin stirring.
  • Finally, add the leftover milk until you have reached your desired consistency for the cheese.
  • Once ready, fold into the cheese the cooked macaroni noodles. Pull the skillet off the heat and set aside.
  • Pull out your lobster from the fridge and let it come to room temperature for 10 minutes.
  • When the lobster is room temperature, add them to a cooking sheet and begin lathering the meat with canola oil while seasoning thoroughly with Cajun Seasoning.
  • With your oven/grill at 500F, add the lobster to cook for 6-10 minutes or until it is no longer translucent. Make sure to rotate about halfway through for even cooking.
  • Once done, pull it out and set aside to cool for 2-3 minutes.
  • Next, mix together your crust ingredients in a bowl. It should have a “wet sand” consistency.
  • Taking a large scoop full of mac & cheese, place that into the open cavity of the cooked lobster, topping it with the crust mixture.
  • Place the lobster back into the oven to bake for 2-3 minutes until the crust is golden brown.
  • When done, pull it out and set aside.
  • Garnish your lobster with charred lemons and chopped parsley. Serve and enjoy!


Calories: 752kcal | Carbohydrates: 63g | Protein: 35g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 152mg | Sodium: 1345mg | Potassium: 499mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2503IU | Vitamin C: 1mg | Calcium: 679mg | Iron: 2mg

Derek Wolf

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!

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