Ultimate Three Cheese Lobster & Crab Mac and Cheese

Ultimate Lobster & Crab Mac & Cheese

Rich, extra-cheesy shellbows loaded with lobster and blue crab. Perfect for holidays or special dinners.

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Ingredients

Seafood

• 4 lobster tails (about 1 lb meat after cooking)
• 8 oz blue lump crab meat, picked over for shells
• 2 tbsp butter
• 1 tsp organic all-purpose seasoning (Great Value Organic or similar)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Juice of 1/2 lemon

Pasta & Cheese Sauce

• 2 lbs shellbows (or other short pasta)
• 4 tbsp unsalted butter
• 1 large shallot, finely minced
• 4 cups whole milk, warmed
• 3 cups heavy cream, warmed
• 8 oz Gouda, shredded
• 8 oz Gruyère, shredded
• 8 oz sharp cheddar, shredded
• 1/2 cup grated Parmesan
• 1 tsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste

Topping

• 1 cup panko breadcrumbs
• 2 tbsp melted butter
• 1/4 cup grated Parmesan
• 1 tsp smoked paprika
• Chopped fresh parsley, for garnish

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Instructions

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the shellbows until just al dente according to package directions.
3. Drain and toss with a small drizzle of olive oil to prevent sticking. Set aside.

2. Prepare the Lobster & Crab

1. Bring a pot of water to a gentle boil. Add the lobster tails and cook for 4–6 minutes, until the shells are bright red and the meat is opaque.
2. Remove the tails and let cool slightly. Split the shells lengthwise and remove the lobster meat. Chop into bite-sized pieces.
3. In a skillet, melt 2 tbsp butter over medium heat. Add the chopped lobster, organic all-purpose seasoning, garlic powder, smoked paprika, and lemon juice.
4. Sauté for 2–3 minutes, just to coat the lobster in the butter and spices (do not overcook).
5. Gently fold in the crab meat to warm through. Remove from heat and set aside.

3. Make the Cheese Sauce (No Flour)

1. In a large Dutch oven or heavy pot, melt 4 tbsp butter over medium-low heat.
2. Add the minced shallot and sauté for 2–3 minutes, until softened and fragrant.
3. Slowly pour in the warm whole milk and heavy cream while stirring. Heat gently until the mixture is steaming and small bubbles form around the edges. Do not let it boil.
4. Reduce the heat to low. Add the Gouda, Gruyère, sharp cheddar, and Parmesan a handful at a time, stirring constantly. Let each handful melt completely before adding the next.
5. When the sauce is smooth and velvety, stir in the Dijon mustard, garlic powder, and cayenne (if using). Season to taste with salt and black pepper.

4. Combine Pasta & Seafood

1. Add the cooked pasta to the cheese sauce and stir until every shell is well coated.
2. Gently fold in the lobster and crab mixture, being careful not to break up the crab lumps too much.

5. Assemble & Bake

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Pour the mac and cheese mixture into the prepared dish and spread evenly.
3. In a small bowl, combine the panko, melted butter, Parmesan, and smoked paprika. Sprinkle evenly over the top.
4. Bake uncovered for 25–30 minutes, or until the top is golden brown and the edges are bubbling.

6. Finish & Serve

1. Let the mac and cheese rest for 5–10 minutes to set.
2. Garnish with chopped fresh parsley, scoop into portions, and serve warm.

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Notes

• No flour needed—the heavy cream and cheese naturally thicken into a rich sauce.
• You can assemble the dish ahead through the topping step, refrigerate, then bake until heated through and golden (add a few extra minutes if baking from cold).
• For a spicier kick, increase the cayenne or add a pinch of red pepper flakes.