This lobster mac and cheese pie, Irish-style, is absolutely to-die-for! It’s one of the dishes that you have to order when you see it on a menu. It’s the comfort food that calls your name and the one you can never resist.
Mac and cheese is so simple to make from scratch, I don’t understand why people buy the boxed version. It can be as simple or as luxurious as you like.
Noodles Without Borders
It's that time again! Every first Tuesday of each month, Bobbi of Healthy World Cuisine and I bring you a noodle recipe from around the world.
Tag your noodle creations with #noodleswithoutborders on Instagram for a chance to be featured. Search the # to see our past noodle recipes and get inspired.
If you’re a little hesitant to make anything advanced, but still want to impress your family, party, or yourself, lobster mac and cheese pie is a great place to start.
Who would have thought you could have “fancy” mac and cheese? Fancy or not, everyone knows that little versions of food are the best. We like to refer to it as “cute,” which automatically makes it taste better right?
That’s why we suggest making them into small individual pies, but it's totally cool making one big batch if that's what you want to do.
๐ช Instructions
Easy to throw together, this is one of my favorite recipes for nearly any occasion, especially if you keep a can of cooked lobster meat in your pantry and a package of puff pastry in your freezer. Here are the easy steps:
- Cook macaroni according to package instructions.
- In a saucepan, melt the butter then stir in the flour, salt, and pepper. Slowly add milk. Cook and stir until bubbling. Stir in horseradish and dill. Add the cheese and stir until melted then fold in the lobster meat. Mix in drained macaroni.
- Divide the macaroni mixture between ramekins, top with puff pastry brushed with egg wash and bake in 400 degrees (F) preheated oven for 20 minutes or until pastry is crisp and golden brown.
- You can substitute lobster with crab meat. It'll be just as delicious!
- If you like it spicy, you can add more horseradish or a pinch of crushed red pepper flakes.
- I highly recommend smoked cheddar, but regular sharp cheddar can be used instead.
- Always use freshly grated cheese for all cheesy recipes, as it melts better than prepackaged, and you'll get that gooey stringy effect with each bite.
- Depending on the cheese you're using, you might have to add more salt - do it before you put macaroni mixture into ramekins.
- You can use any small pasta instead of elbow macaroni.
- Bake the whole thing as one pie if you don't have ramekins.
- Place your ramekins upside-down on rolled out puff pastry (leaving about 1-inch space between them, then remove - they will leave a small indent in your pastry. Cut about ½-inch around the indent with a sharp knife. It doesn't have to be perfect, you're just trying to cut it larger than your ramekin.
- This dish reheats well but the pastry, although it holds its shape, won't be as crisp. I'm sure you won't have any leftovers anyway.
- It pairs well with pinot noir.
Every bite of this mac and cheese will give you rich cheese, lobster, and crisp pastry in each fork-full. Yes, this dish is promptly followed by a much-needed nap. Seriously, one of these pies will send you right to the couch.
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Liked this recipe? Leave a โญโญโญโญโญ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Irish Lobster Mac and Cheese Pie
Ingredients
- 8 oz elbow macaroni
- ¼ cup butter
- ¼ cup flour
- 1 teaspoon smoked salt
- ยฝ teaspoon black pepper
- 2 cups milk
- 1 teaspoon horseradish
- 1 tablespoon chopped fresh dill
- 2 cups shredded smoked cheddar
- 2 cups cooked lobster meat (defrosted if frozen), shredded
- 1 egg
- 1 tablespoon milk
- 1 sheet puff pastry
- Quinoa for sprinkling, optional
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Cook the macaroni in salted water according to the directions on the package.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper. Slowly add milk. Cook and stir until bubbling. Stir in horseradish and dill. Add the cheese and stir until melted. Fold in the lobster meat.
- Drain the macaroni, add it to the cheese sauce and stir well to coat. Divide between 4 (12oz.) or 6 (8oz.) lightly greased ramekins.
- Beat together the egg and milk to make an egg wash. Cut the puff pastry into 6 circles, slightly larger than the top of ramekins. Brush the outer edge of each circle with the egg wash. Place each crust egg-wash-side down on the filled dishes, lightly pressing the pastry onto the edge of the dish. Brush the crust with additional egg wash and sprinkle with quinoa if using. Cut a slit in the top of each crust so the steam can escape.
- Place the ramekins on a baking sheet and bake for 20 minutes, or until the crust is golden brown and the filling is hot.
- Allow to cool slightly before serving. Enjoy!
Notes
- You can substitute lobster with crab meat. It'll be just as delicious!
- If you like it spicy, you can add more horseradish or a pinch of crushed red pepper flakes.
- I highly recommend smoked cheddar, but regular sharp cheddar can be used instead.
- Always use freshly grated cheese for all cheesy recipes, as it melts better than prepackaged, and you'll get that gooey stringy effect with each bite.
- Depending on the cheese you're using, you might have to add more salt - do it before you put macaroni mixture into ramekins.
- You can use any small pasta instead of elbow macaroni.
- Bake the whole thing as one pie if you don't have ramekins.
- Place your ramekins upside-down on rolled out puff pastry (leaving about 1-inch space between them, then remove - they will leave a small indent in your pastry. Cut about ½-inch around the indent with a sharp knife. It doesn't have to be perfect; you're just trying to cut it larger than your ramekin.
- This dish reheats well but the pastry, although it holds its shape, won't be as crisp. I'm sure you won't have any leftovers anyway.
- It pairs well with pinot noir.
Roksa says
My husband love that. Best recipes always from you
Jas says
Thank you so much, Roksa! Much appreciated. ๐ Hugs!
Menaka Bharathi says
This is really yumm! I never thought of anything close to this using lobster. Thanks for joining Bloggers Pit Stop - Pit Stop Crew
Kelly | Foodtasia says
Little versions are the best! These little pies look so delicious! So elegant!
Ron says
Jas, you got me drooling on this post. Your Lobster Mac and Cheese Pies look heavenly. I have this vision of a perfect brunch. It would be a plate with some freshly smoked salmon setting atop some butter lettuce with fresh "first of the season" poached asparagus and a dollop of creamy dill sauce. Next to it would be a ramekin of your lobster mac-cheese with a tomato and avocado salad. I think we'll need a glass (or two) of a nice crisp white wine with this as well. Thanks for sharing and giving me the inspiration I needed for our upcoming Easter brunch.
Jas says
You got me drooling now, ha! I'm coming to your brunch. I'll bring mac and cheese. ๐
Angie | Fiesta Friday says
OH YUMMM!! Nothingโs better than mac and cheese, nothing! And lobsters are the best! Double delicioso, Jas!
Jas says
I agree - nothing! Thanks, Angie. xx
angie says
I love crust like that and while I have believe it or not never had lobster in my pasta this sounds super yummy
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Jas says
There's a first time for everything, Angie! ๐
Rita says
Lobster - yum and baked with a crust - double yum!
Jas says
Double thank you, Rita! ๐
Jhuls says
If I see something like this on the menu, yes, I should get one. It looks really good. Thanks for sharing, Jas. Happy Fiesta Friday!
Jas says
I hope you do, Jhuls! xx
passion fruit, paws and peonies says
Oh I'm so happy you have done a lobster recipe - this one looks so filling and indulgent. Perfect for these cold Winter nights xx Maria
Jas says
Definitely a dish to cozy up with on a cold winter night, Maria. Stay warm! xx
Alice V-DIYerfy says
this looks like the perfect grown up comfort food indeed. Thanks for linking up at #OMHGWW and hope to see you next week!
Jas says
Thank you, Alice!
D. Parker says
Drooling and sharing (espcially with my Mom who will go gaga for this). Thank you kindly. Dropped by from #BloggersPitStop and glad to be here. Hope this week is treating you well. ๐
Jas says
You are so welcome. I do hope your Mom will like it! Thank you so much for stopping in ๐
Sarah's Indiana Tea Garden says
My mouth started watering the more I scrolled. This looks absolutely delicious! I'm always a sucker for lobster. Thanks for sharing your recipe!
Jas says
You are so welcome, Sarah! Glad you like it. ๐ Thaks for stopping in!
Healthy World Cuisine says
Super decadent Jas! Highly recommended for date night as they are going to love this bite of comfort food. Saved to all of our favorite boards!
Jas says
Thank you, my dear! You are right - it's great for date night too, just half the recipe or the date won't go as expected, lol. ๐