Lobster Mac & Cheese
MERMAN'S REVENGE RECIPE
LOBSTER MAC & CHEESE
Creamy Gruyere, Cheddar and Parmesan mac and cheese layered with Cajun flavor, toasted breadcrumbs and seasoned lobster tails.
LET'S COOK
DIRECTIONS
START THE ROUX
Melt one stick of butter in a saucepan. Add 2 tablespoons of flour and whisk continuously to create a roux.
BUILD THE CREAM SAUCE
Slowly pour in milk while whisking until the mixture thickens. Gradually add heavy cream while continuing to whisk.
SEASON IT
Add at least 2 teaspoons of Merman's Revenge Cajun Style Seasoning .
ADD THE CHEESE
Gradually stir in shredded Gruyere and Cheddar until completely melted, then whisk in the Parmesan.
BUILD THE MAC
Pour the cheese sauce over the cooked macaroni and mix thoroughly. Transfer to a baking dish and top with additional Cheddar.
FIRST BAKE
Bake at 375°F for 15–20 minutes.
MAKE THE BREADCRUMB TOPPING
Heat olive oil and butter in a pan. Stir in Cajun Style Seasoning and breadcrumbs until toasted and combined.
SEASON THE LOBSTER
Coat the lobster tails with olive oil and Cajun Style Seasoning.
LOAD IT UP
Remove the mac and cheese from the oven. Place the lobster tails on top, cover with the toasted breadcrumb mixture and add another layer of shredded Cheddar.
FINISH BAKING
Return to the oven and bake for another 10–15 minutes.
MADE WITH
CAJUN STYLE SEASONING
Cajun Style Seasoning works through the cheese sauce, breadcrumb topping and lobster for flavor from top to bottom.
EXPLORE CAJUN STYLE →
GOOD TO KNOW
TIPS FROM
THE MERMAN
KEEP WHISKING
Whisk continuously while building the roux and adding the milk so the base stays smooth.
ADD CHEESE GRADUALLY
Stir the cheese into the sauce gradually and let it melt before moving on.
SAVE THE LOBSTER FOR THE FINISH
The lobster goes on after the first bake, then finishes with the breadcrumbs and Cheddar.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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