Lobster Shells and Cheese

Impress your family and friends with this elegant take on macaroni and cheese.

By: Kimberly Lord Stewart

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lobster recipe

Lobster Shells and Cheese

Impress your family and friends with this elegant take on macaroni and cheese.
Course: Dinner
Keyword: lobster, mac and cheese
Author: Kimberly Lord Stewart


  • butter
  • ¾ cup low-fat cottage cheese
  • ¼ cup mascarpone cheese
  • 2 cups 2% milk
  • 1 teaspoon Dijon mustard
  • 2-3 dashes hot sauce
  • Pinch of nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound sharp cheddar cheese, grated
  • Lobster broth (see below)
  • ½ pound large-shell or rigatoni pasta
  • 1 teaspoon salt
  • ½ cup panko breadcrumbs


  • Preheat oven to 350˚. Butter a 9×9-inch baking dish.
  • Bring cottage cheese, mascarpone, sharp cheddar and milk to room temperature before processing. Place cottage cheese and mascarpone in a food processor; blend until smooth. Add milk, mustard, hot sauce, nutmeg, salt and pepper. Blend until fully mixed.
  • Add cheddar cheese and blend until fully combined. The mixture will be very thick.
  • Make broth: Bring 2 cups water to a boil with all broth ingredients except lobster. Add lobster. Cook 7 minutes, until lobster is pink and curled slightly. Remove lobster from pan; set aside to cool. Continue to boil the liquid until it is reduced to 3/4 cup. Drain lobster broth, keep hot, and set aside.
  • Remove lobster from shell, and cut into large chunks.
  • Place cheese mixture and lobster in a mixing bowl. Add enough lobster broth to thin the sauce to the consistency of pancake batter.
  • Boil 6 cups water; add pasta and salt. Cook for about 6 minutes. The pasta should be undercooked. Drain, and add to the cheese sauce. The hot pasta will melt the sauce. Stir well. Add more lobster broth if sauce is too thick.
  • Transfer shells and sauce to baking dish. Top with breadcrumbs. Cover and bake for 20–25 minutes until heated through.
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