Lobster Mac and Cheese

May 28, 2013 by Kari Karch

Learn how to make lobster mac and cheese with white truffle oil from the Kenmore in-house chef Kari Karch.


preparation time
0 mins

cook time




4 tablespoons (1/2 stick) butter divided

2 tablespoons all purpose flour

1 cup whipping cream

1.5 cup grated gruyere cheese

8 ounces cavatappi pasta

6 ounces fresh crabmeat picked over

1 pounds lobster meat shredded

2 tablespoons chopped fresh chives

1 cup panko bread crumbs

2 cup fish stock (homemade)

1 tablespoons sherry or cognac

1 cup extra sharp cheddar cheese

12 ounces cooked shrimp


Melt 2 tablespoons butter in large saucepan over medium heat. Add flour; stir 1 minute. Add stock, sherry and cream; simmer until sauce is reduced to 2 cups, about 5 minutes. Add cheeses; stir constnatly on low heat until smooth. Season with salt and pepper. Remove from heat.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain and set aside. Stir lobster, cooked shrimp, crabmeat, and 2 tablespoons butter and sauce into pasta. Stir over medium-low heat until heated through, about 2 minutes. Season with salt and pepper. Pour mixture into baking dish.

Melt 2 tbsp butter into saucepan and add 1 cup panko. Stir panko into butter until panko is coated. Add salt and parmesan cheese to taste. Add leftover lobster chunks. Toss ingredients around. Pour panko on top of pasta. Bake in oven for 30 minutes at 400 degrees. Eat.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.