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Lobster Mac & Cheese

Succulent chunks of lobster give this creamy mac and cheese a sweet taste of Maine.



1 lb bag of large pasta (we used ziti)
3 Tbsp. butter
2 shallots, finely chopped
3 Tbsp. all-purpose flour
2 cups milk
½ cup heavy cream
½ cup mascarpone
2 tsp. Dijon mustard
3 Tbsp. brandy
12 oz. Wood River Alpha’s Morning Sun cheese (white cheddar/gruyere blend), grated
6 oz. fontina cheese, grated
Salt & pepper, to taste
2-3 cooked lobster tails
2 Tbsp. chives, chopped


1 cup panko crumbs
1 Tbsp. butter, melted
2 Tbsp. chives, chopped
Salt & pepper to taste


Preheat oven to 350°F.

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain in colander and return to stockpot. Melt butter over medium heat in large saucepan. Once melted, add shallots and sauté until soft.
Add flour and stir for 1 minute until combined. Whisk in milk. Bring to a slight boil, whisking constantly. Add cream, mascarpone, Dijon, brandy, both cheeses, salt, and pepper. Remove pan from heat. Stir together until all cheese is melted. Mix in pasta and lobster. Pour into a large baking dish.


Mix together panko crumbs, butter, chives and salt and pepper. Sprinkle topping over pasta. Bake until golden. This will take about 20–25 minutes.

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