Cajun Lobster Mac & Cheese

WHY YOU’LL LOVE THIS RECIPE

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

LOBSTER:

• 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.

MAC & CHEESE:

• 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

CRUST:

• 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.

HOW TO MAKE CAJUN LOBSTER MACARONI AND CHEESE 

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

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. 

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!

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. 

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

Stuffed Lobster Tail with Garlic Butter

Grilled Lobster with Hot Honey Butter

Smoked Lobster Tails with Esquites

Bacon Stuffed Lobster Tails

Wood Plank Lobster Tails

Lobster Skewers with Bang Bang Sauce

Recipe FAQs