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Decadent Rum-Seared Lobster Mac & Cheese

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Decadent Rum-Seared Lobster Mac & Cheese



12 oz package of Valicenti Blonde Concheglie
1 lb fresh lobster meat in bite-sized pieces (ours was from Seafood Express!)
2 tbsp gold rum
3 tbsp butter
1/4 c breadcrumbs, toasted
1 c light cream, more as needed
1 pt lobster bisque (optional, but preferred)
2 green onion stalks, chopped
3 oz gouda, shredded
3 oz cheddar, shredded
2 oz cream cheese


Begin by making sure your breadcrumbs are toasted. We recommend doing so in a pan over medium-low heat, and tossing them occasionally until golden brown all the way through, then set aside. Feel free to do this step well in advance if you need to.

Next, melt 2 tbsp butter in a sauté pan over medium heat, then add lobster and rum. Sear the lobster meat until it has a touch of color, then remove from heat and set aside. At this point, preheat your oven at 350F.

In a saucepan, add the remaining butter and cream and heat over low with bisque. (Make sure you get your pasta water ready in the meantime.) When the cream begins steaming, add in your cheeses bit by bit, stirring in thoroughly until melted in between each handful. Then add the green onion and lobster meat, and stir frequently.

Boil pasta as the package instructs, then strain and add to the cheese sauce and toss altogether.

Add mac & cheese to an oven-friendly dish (a 9” x 9” pan would do nicely), top with breadcrumbs, then place it in the oven for 15 minutes. When done, let stand for 5 minutes, then serve with a basil leaf as a garnish.

Serves 3-4.


For our recipe using our Brandied Lobster Ravioli instead, we have some modifications to follow, so click here for the recipe!

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