Lobster Mac and Cheese with Mascarpone & Fontina

Lobster and mascarpone add an elegant touch to this classically simple macaroni and cheese recipe. Warm and comforting with a touch of sophistication. Lobster Mac and Cheese.

Lobster Mac and Cheese with Mascarpone & Fontina 

Print This Recipe Total time Yield 8Source Adapted from Saveur MagazinePublished

serves 8


  • 1 pound cavatappi or elbow macaroni
  • 1 teaspoon vegetable oil
  • 1½ pound cooked lobster meat
  • 6 tablespoon unsalted butter
  • ¼ cup flour
  • 4 cup whole milk
  • 1 cup mascarpone cheese
  • 4 tablespoon clam juice
  • ¼ teaspoon cayenne pepper (or to taste)
  • ¼ teaspoon freshly ground nutmeg
  • 3 cup fontina cheese, grated
  • 1½ cup fresh white breadcrumbs (about 5 slices with crusts removed)
  • ½ cup extra-sharp white cheddar, finely grated
  • ½ cup scallions white and light green parts , thinly sliced
  • ½ cup chives, minced
  • salt and white pepper, as needed


Heat oven to 375°. Bring a 4‑qt. saucepan of salted water to a boil. Add pasta and cook, stirring occasionally, until almost cooked, about 6 minutes. Drain pasta, transfer to a bowl, toss with the oil and set aside. 

Pull out about half of the biggest, firmest pieces of lobster, then neatly slice it into attractive pieces. Roughly chop the rest. 

Melt 4 tablespoons butter in a 4 quart saucepan set over medium heat. Add flour and cook, whisking constantly, until smooth, about 1 minute. Slowly whisk in milk and cook, continuing to whisk often, until sauce has thickened and coats the whish, about 10 minutes. Remove pan from heat and stir in mascarpone, along with the clam juice, cayenne, and nutmeg; stir until smooth. Return the mixture to low heat and add 2 cups fontina cheese, stirring until smooth; season with salt and white pepper. Add reserved pasta to cheese sauce. Stir in the chopped lobster, half of the chives, and half of the scallions.

Transfer mixture to a 9″ x 13″ or similar capacity baking dish and sprinkle with remaining fontina and the cheddar. Melt the remaining 2 tablespoons of butter, combine with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the pasta is browned on the top. Let cool for 10 minutes. Garnish with remaining lobster slices, scallions, and chives.