23/12/2025
Lobster, Crab, and Shrimp Macaroni and Cheese
_ Ingredients:
Seafood and Pasta:
4 cups elbow macaroni
3 cups shrimp, deveined and shell-free
3–4 lobster tails, pre-cooked and cut into bite-sized pieces
1 cup crab meat, pre-cooked and cut into pieces
Sauce and Seasoning:
4 tablespoons butter, divided
½ cup white onion, finely chopped
2 cloves garlic, minced
1 tablespoon Italian herb seasoning
½ teaspoon cayenne pepper (adjust to taste)
½ tablespoon paprika
1 teaspoon Old Bay seasoning
1 teaspoon Cajun seasoning
Salt and black pepper, to taste
2 tablespoons Tabasco sauce
2 tablespoons olive oil
Cheese and Dairy
3 tablespoons all-purpose flour
2 cups whole milk, lukewarm
1 cup half-and-half
1 cup evaporated milk
½ cup low-sodium chicken broth, lukewarm
2½ cups sharp cheddar cheese, grated and divided
2 cups Monterey Jack cheese, grated
1 cup Gouda cheese, grated
1 cup Gruyère cheese, grated
½ cup Parmesan cheese, grated
_ Topping:
1 cup panko breadcrumbs
¼ cup fresh parsley, chopped
_ Kitchen Equipment:
Large pot
Wooden spoon
Large mixing bowl
9×13-inch baking dish
Aluminum foil
Cheese grater
Sharp knife
Measuring cups and spoons
_ Instructions:
Step 1: Prepare the Seafood
Heat a large pot over medium-low heat and melt 2 tablespoons of butter.
Add the chopped onion and sauté until translucent, about 3–4 minutes.
Stir in the garlic and cook for 30–60 seconds, until fragrant.
Add the shrimp and cook for 2–3 minutes, just until they turn pink.
Add the pre-cooked lobster and crab, stirring gently to warm through.
Season with Italian herb seasoning, cayenne pepper, paprika, Old Bay, Cajun seasoning, salt, and black pepper.
Transfer the seafood mixture to a large bowl and set aside.
Step 2: Make the Cheese Sauce
In the same pot, melt the remaining 2 tablespoons of butter over low heat.
Whisk in the flour and cook for 1 minute to form a smooth roux.
Gradually whisk in the lukewarm milk and chicken broth until smooth.
Add the half-and-half and evaporated milk, stirring occasionally. Bring to a gentle simmer.
Reduce heat to low and slowly stir in:
Monterey Jack
Gouda
Gruyère
2 cups of the sharp cheddar
Stir until the sauce is smooth and creamy. Remove from heat.
Step 3: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the macaroni until just shy of al dente, according to package instructions.
Drain and toss with 2 tablespoons olive oil to prevent sticking.
Step 4: Combine and Bake
Preheat the oven to 350°F (175°C).
Add the cooked macaroni and seafood mixture to the cheese sauce, stirring gently to combine.
Stir in the Tabasco sauce and adjust seasoning with salt and pepper as needed.
Transfer the mixture to a greased 9×13-inch baking dish.
Top with the remaining ½ cup sharp cheddar, Parmesan cheese, panko breadcrumbs, and chopped parsley.
Cover with foil and bake for 20–25 minutes.
Remove the foil and bake an additional 8–10 minutes, until the top is golden and crisp.
Step 5: Serve
Let rest for 5 minutes before serving.
Garnish with extra parsley if desired and serve hot.
This rich and creamy Lobster, Crab, and Shrimp Macaroni and Cheese pairs beautifully with a light green salad or steamed vegetables.
