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+ servings
5 from 1 vote
Stuffed Cajun Lobster Mac
Stuffed Cajun Lobster Mac and Cheese
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs

Who doesn’t love homemade mac and cheese?! That’s the foundation for this Stuffed Cajun Lobster Mac and Cheese recipe.

Course: Main Course
Cuisine: American
Keyword: Stuffed Cajun Lobster Mac and Cheese
Servings: 4 People
Author: Derek Wolf
  • 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
  1. 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.
  2. Preheat your pizza oven or grill to 500F for indirect cooking.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish your lobster with charred lemons and chopped parsley. Serve and enjoy!