When I once again partnered with my beloved Better Than Bouillon, I knew I had to do something special to feature their incredible lobster base. I already have an insane Lobster Bisque and this time I felt like taking a classic mac & cheese and doing it up lobstah-style for the perfect lobster mac & cheese!
The best part is, you can also serve this as a lobster mac & cheese roll! So easy, so perfect, so luxurious!
This post was sponsored by Better Than Bouillon/Summit Hill Foods.
- 1 1/2 - 2 pounds lobster tails (any kind and I usually use 2 tails), thawed (see Jeffrey's Tips about subbing langostino meat for the lobster)
- 4 tablespoons (1/2 stick) salted butter, divided
- 1/4 cup dry white white (like a Sauvignon Blanc, see Jeff's Tips)
- 4 cups lobster broth (4 teaspoons Lobster Better Than Bouillon + 4 cups water)
- 1 pound medium shells (but you can also use any short-form pasta such as macaroni, gemelli, cavatappi or penne)
- 4 cups shredded cheese of your choice (I use a Cheddar blend)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon hot sauce
- 1/4 cup cream, half & half or milk (see Jeff's Tips)
- Truffle oil (white or black), for drizzling
- Top-sliced hot dog buns, for lobster mac rolls
- Using shears, cut the vertebrae down the center on the underside of the lobster tails and split it in half. Carefully remove the lobster meat (try not to prick your fingers on any of the shell) and dice it up into small pieces.
- Add 2 tablespoons of the butter to the Instant Pot. Hit Sauté and Adjust so its on the More or High setting. Once the butter's melted, add the lobster (or langostino) meat and sauté for about 1-2 minutes until the meat begins to turn opaque.
- Add the wine (see Jeff's Tips) and deglaze the bottom of the pot as the meat may want to stick to it. Allow the meat to sauté and simmer in the wine for another 2-3 minutes. Remove the meat, place in a bowl and let rest. (NOTE: Just be mindful that cut-up lobster meat does cook quickly and we don't want it to overcook and become rubbery. So even if there's still some pink visible on the meat, that will be okay because it will be fully cooked once added back in Step 5).
- Pour in the broth and add the pasta and stir (it’s fine to stir in this case since it’s just the pasta and broth in the pot). Top with the remaining 2 tablespoons of butter dispersed in pats. Secure the lid, hit Cancel and then hit Manual or Pressure Cook at High Pressure for 6 minutes. Quick release when done.
- Give the pot a stir and then add in the cheeses, Dijon (if using), hot sauce (if using), and cream (if using). Once all is melded into the pasta and it becomes creamy add back the lobster meat and stir for another 2-3 minutes to make sure it's fully cooked.
- Serve topped with a drizzle of some truffle oil or in a hot dog bun for the ultimate lobster mac & cheese roll experience! Goes great with my Lobster Bisque.
If you don't feel like spending on lobster tails (or cutting them to get the meat out), a perfect substitution is langostino meat. It's usually sold in most seafood stores already cut up for you (Costco does it) and tastes VERY similar to lobster, even though it's technically in the crab family.
If not using wine, just sub with 1/4 cup more broth in Step 3.
How much cream you add is totally up to you. The more cream you add, the smoother it will be. I start with 1/4 cup and work my way up, if necessary. If reheating any leftovers, add some more cream to smooth it out.