Craving the ultimate comfort food with a gourmet twist?

Bobby Flay’s Lobster Mac and Cheese delivers rich, velvety cheese sauce tossed with tender pasta and buttery chunks of lobster. It’s a decadent yet cozy dish that brings together bold flavor and indulgent texture in every bite. Whether served for a special occasion or a fancy family dinner, it’s a guaranteed crowd-pleaser.

What is Bobby Flay’s Lobster Mac and Cheese?

This dish is Bobby Flay’s elevated take on classic macaroni and cheese. It blends creamy béchamel with sharp cheddar, Gruyère, and Parmesan cheeses. The addition of tender lobster meat adds a luxurious seafood element, while a crunchy breadcrumb topping provides the perfect contrast.

Bobby Flay Lobster Mac and Cheese recipe

Other Bobby Flay Recipes

Why You Love This Recipe

Rich and creamy texture – Perfect cheese blend coats every bite
Lobster adds a gourmet twist – Turns a comfort classic into a celebration
Crunchy topping for contrast – Golden breadcrumbs finish the dish beautifully
Great for holidays or date nights – Elegant but easy to prepare
Flexible cheese options – Can swap cheeses based on taste
Leftovers reheat well – Just as delicious the next day

Ingredients Needed to Make Bobby Flay Lobster Mac and Cheese

For the Pasta:

Elbow macaroni – 12 oz
Salt – for boiling water

For the Cheese Sauce:

Butter – 4 tablespoons
All-purpose flour – 1/4 cup
Whole milk – 3 cups, warm
Heavy cream – 1/2 cup
Sharp white cheddar cheese – 2 cups, shredded
Gruyère cheese – 1 cup, shredded
Parmesan cheese – 1/2 cup, grated
Dijon mustard – 1 tablespoon
Cayenne pepper – 1/4 teaspoon
Salt and pepper – to taste

For the Lobster & Topping:

Cooked lobster meat – 1.5 to 2 cups, chopped
Panko breadcrumbs – 1 cup
Butter – 2 tablespoons, melted
Fresh parsley – for garnish (optional)

Instructions to Prepare Bobby Flay Lobster Mac and Cheese

Boil the pasta – Cook macaroni in salted water until al dente. Drain and set aside.
Make the roux – In a saucepan, melt butter and whisk in flour. Cook 1–2 minutes until golden.
Add milk and cream – Slowly whisk in warm milk and cream. Simmer until thickened.
Stir in cheeses – Remove from heat. Add cheddar, Gruyère, and Parmesan. Stir until melted.
Season the sauce – Mix in Dijon mustard, cayenne, salt, and pepper.
Fold in pasta and lobster – Combine pasta and lobster with the sauce. Gently stir to coat.
Transfer to baking dish – Pour mixture into a greased 9×13″ dish.
Top with breadcrumbs – Mix panko with melted butter and sprinkle over the top.
Bake to perfection – Bake at 375°F (190°C) for 20–25 minutes, until bubbling and golden.
Serve hot – Garnish with parsley if desired and enjoy immediately.

What Goes Well With Bobby Flay’s Lobster Mac and Cheese

Pairs beautifully with green salad – Light greens balance the richness
Serve with roasted vegetables – Asparagus or Brussels sprouts complement it well
Great with garlic bread – Adds a nice crunch and flavor
Enjoy with white wine – Chardonnay or Sauvignon Blanc enhances the dish
Add a side of lemon butter shrimp – Doubles the seafood delight
Top with truffle oil drizzle – For a luxurious finish

Pro Tips to Make Perfect Bobby Flay Lobster Mac and Cheese

Use freshly grated cheese – Melts smoother than pre-shredded
Don’t overcook the pasta – It continues to cook while baking
Warm the milk before adding – Prevents lumps in your sauce
Fold gently when mixing lobster – Keeps chunks intact
Let it rest before serving – Helps the sauce set slightly
Broil the top for extra crunch – Just 1–2 minutes at the end

Variations of Bobby Flay Lobster Mac and Cheese

Swap lobster for crab or shrimp – Still delivers rich seafood flavor
Use smoked gouda or fontina – For a unique cheesy twist
Add bacon bits – Smoky notes enhance the dish
Make it spicy – Add jalapeños or hot sauce to the cheese sauce
Try gluten-free pasta – Makes it celiac-friendly
Use mini shells or cavatappi – Great alternatives to elbow macaroni

Storage Guidelines for Bobby Flay Lobster Mac and Cheese

Refrigerate in an airtight container – Keeps fresh for up to 3 days
Store topping separately if possible – Maintains crunch when reheated
Cool completely before storing – Prevents condensation and sogginess
Do not freeze with seafood – May affect texture upon thawing

Reheating Tips for Bobby Flay Lobster Mac and Cheese

Use the oven for best results – Reheat at 350°F for 15–20 minutes
Add a splash of milk – Keeps it creamy during reheating
Cover with foil – Prevents the top from burning
Microwave individual portions – Heat in 1-minute bursts, stirring gently
Crisp topping under broiler – Briefly broil after reheating to revive crunch

Nutritional Value (per Serving)

Calories: ~620 kcal
Carbohydrates: 38 g
Protein: 28 g
Fat: 40 g
Saturated Fat: 22 g
Cholesterol: 150 mg
Sodium: 700 mg
Fiber: 1 g
Sugar: 5 g

FAQs

Can I make Bobby Flay Beef Wellington ahead of time?

Yes, you can assemble it up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate. Apply the egg wash just before baking to keep the pastry crisp.

What cut of meat is used in Beef Wellington?

Bobby Flay’s recipe uses a center-cut beef tenderloin (also called filet mignon). It’s prized for its tenderness and is ideal for even cooking inside the pastry.

Why does Beef Wellington get soggy?

Excess moisture in the mushroom duxelles or not chilling the layers before baking can cause sogginess. Make sure the filling is dry and the beef is well-wrapped to avoid this issue.

What is the internal temperature for perfect Beef Wellington?

For medium-rare, bake until the center reaches 125°F (51°C). It will rise a few degrees as it rests, ending up at about 130°F for perfect doneness.

Final Words

Bobby Flay’s Lobster Mac and Cheese is the definition of comfort meets elegance. With rich, gooey cheese and luxurious lobster in every bite, it’s perfect for when you want to serve something indulgent and memorable.