I can specifically remember in college going out to dinner with clay and always ordering the side dish of lobster Mac as my meal. Anyone alum or current student at Ole Miss love the Snack Bar lobster Mac and cheese as much as I did? That was my go-to every time we ate there. There was also one specific weekend in New Orleans with clay that I ate lobster Mac for 3 days straight. I’ve definitely got a sweet spot for this creamy luscious cheese filled pasta. I’m going to keep this pretty short and sweet and get on with the recipe… because I think the pictures will say everything that needs to be said.

I served this with a side salad and a crusty loaf of sourdough bread. It’s super creamy and filling and the perfect main dish to your Friday or weeknight meal.


Prep time: 20 minutes

Cook time: 45 minutes

Total time: 1 hour + 5 minutes

Serves: 6-8


  • 1 lb cavatappi pasta
  • 4-6 large lobster tails, meat removed from shell and cut into large chunks
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 3 tbsp butter, unsalted
  • 3 tbsp all purpose flour
  • 1.5 cups whole milk
  • 1 cup heavy cream
  • 2.5 cups Gouda, shredded
  • 1/2 cup sharp white cheddar, shredded
  • 1 cup triple cream Brie, ribs removed and cut into chunks
  • 2 tbsp cream cheese, cut into chunks
  • 1/4 tsp ground black pepper
  • 1/4 tsp red pepper flakes
  • 1/2 tsp old bay seasoning


  1. Preheat the oven to a high broil
  2. Cook pasta according to package instructions. Drain but do not rinse. Set aside.
  3. Heat a large pot to medium. Add in 2 tbsp butter and the lobster. Cook for a few minutes while stirring until lobster is opaque. (Do not over cook the lobster. It will become tough and rubbery). Once just cooked, remove lobster from the pan and set aside.
  4. Immediately add in the shallot, garlic and the rest of the 1 tbsp butter. Cook until soft and aromatic, about a couple minutes.
  5. Add in the flour and let cook for about a minute. The flour will change color to a darker golden brown.
  6. At this point, add in the milk and heavy cream. Whisk as it comes to a soft boil. It will thicken slightly.
  7. Slowly add 2 cups of the Gouda, all the cheddar, Brie and cream cheese. Whisk until the mixture becomes creamy and thick and the cheese is fully melted.
  8. Turn heat off.
  9. Add in pepper, red pepper flakes and old bay. Stir.
  10. Add in the pasta and the lobster you set aside earlier. Mix together so that the pasta is coated with the cheese sauce.
  11. Transfer to an oven proof dish. Sprinkle the top with the remaining 1/2 cup Gouda.
  12. Place in the oven for 1-2 minutes. This is just to melt the cheese on top. Keep a close eye on it.
  13. Remove from the oven and sprinkle with fresh parsley. (It’s best served right away).

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