Creamy lobster roll (style) mac and cheese with toasted brioche crumb and lemon dill mayo butter. If you love lobster rolls and creamy mac and cheese, this recipe brings the best of both worlds into one unforgettable dish. It's rich, bright, comforting, and feels like something you'd order at a coastal restaurant, but it comes together easily at home.
You get sweet chunks of lobster, a velvety lemon-dill cheese sauce, and a buttery, toasted brioche topping. The final drizzle of lemon dill mayo butter gives it that classic lobster roll flavour that makes every bite special.
Why We Love This Recipe
- Lobster roll flavours in mac and cheese form: All the brightness of a lobster roll with the indulgence of baked pasta.
- The toasted brioche crumb: It gives you that soft roll texture but crisp and golden on top.
- The lemon dill mayo butter: A simple drizzle that lifts the whole dish and makes it taste restaurant level.
- Fast bake time: Only 12 minutes in the oven so the interior stays creamy while the top crisps up beautifully.
Ingredients
Lobster and Pasta
- Cooked lobster meat removed and cut into bite-size pieces (How to cook a live lobster at home)
- Cellentani, cavatappi or elbow macaroni pasta
- Butter
Lobster Roll Cheese Sauce
- Butter
- All-purpose flour
- Whole milk
- Dijon mustard
- Old Bay seasoning
- Garlic powder
- Lemon zest
- Aged white cheddar
- Havarti or mozzarella
- Parmesan cheese
- Lemon juice
- Dill
- Celery
- Salt and pepper
Toasted Brioche Crumb
- Brioche bread
- Butter
- Olive oil
- Old Bay seasoning
Lemon Dill Mayo Butter
- Butter
- Mayonnaise
- Lemon zest
- Lemon juice
- Dill
- Pinch of salt
See the recipe card below for exact quantities.
Instructions
Prep
Preheat the oven to 400°F. Butter a 9-inch (approximately 1.5 L) round baking dish.
Cook the Pasta
Boil pasta in salted water until just al dente, see packet instructions. Drain and toss with 1 tablespoon butter. Optional: Warm the whole lobster in the pasta water for 1 minute before cooking the pasta.
Make the Cheese Sauce
Melt 2 tablespoon butter in a medium saucepan over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in warm milk until smooth and thickened, about 3 to 4 minutes.
Stir in Dijon, Old Bay, garlic powder, and lemon zest. Reduce heat to low and stir in cheddar, Havarti, and Parmesan until smooth. Add lemon juice, dill, and celery. Season to taste.
Combine Pasta and Lobster
Fold the lobster meat into the creamy sauce, then stir in the pasta until evenly coated. Transfer to the prepared baking dish.
Make the Brioche Crumbs
Toss brioche with melted butter, olive oil and Old Bay seasoning. Toast on a sheet pan at 400°F for 5 to 6 minutes. Scatter over the pasta.
Bake
Bake uncovered for 12 minutes until bubbling. Broil 1 to 2 minutes for extra colour.
Make the Lemon Dill Mayo Butter
Whisk melted butter (cooled slightly), mayo, lemon zest, lemon juice, dill, and salt.
Finish and Serve
Let the mac rest 2 to 3 minutes. Drizzle with lemon dill mayo butter and garnish with more dill or chives. Serve warm with lemon wedges, optional
Serving Suggestions
- Serve directly from the baking dish for a cozy, shareable meal.
- Add a crisp green salad with lemon vinaigrette to balance the richness.
- Pair with Chardonnay, sparkling wine, or iced tea.
- Top with extra lemon zest or chives for a fresh pop of colour.
Tips, Storage & Substitutions
Tips:
- Warm milk blends more smoothly into the roux, preventing lumps.
- Don't overcook the pasta or it will soften too much during baking.
- For a deeper lobster flavour, sauté the lobster shells in butter before making the sauce, then discard.
- Let the mac and cheese rest before serving so the sauce settles and becomes extra creamy.
- For a stronger lemon note, add a few drops of lemon juice to the brioche crumb mixture.
- Celery should be finely diced. If you’d prefer larger pieces, sautée them in 1 teaspoon of butter before adding them to the cheese sauce.
Storage:
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Freezer: You can freeze baked lobster mac and cheese (without the brioche topping) for up to 1 month. Thaw overnight in the fridge before reheating.
Substitutions:
- Lobster: Swap with crab, shrimp, or a mix of seafood.
- Cheese: Use Gruyere cheese, Monterey Jack, or Fontina for different flavour profiles.
- Brioche: Use panko, sourdough crumbs, or crushed Ritz for an easy alternative.
- Milk: Use half and half for a richer sauce or 2 per cent for a lighter one.
FAQs
A: The best way is to reheat it gently so the lobster stays tender and the sauce stays creamy.
Oven method (recommended):
Preheat oven to 350°F (175°C).
Cover the dish with foil to prevent the top from burning.
Bake for 15-20 minutes, or until warmed through.
Optional: Remove foil for the last 3-5 minutes to crisp the brioche topping.
Microwave method (quickest):
Place a portion in a microwave-safe dish.
Cover loosely with a microwave-safe lid or paper towel.
Heat on medium power in 1-2 minute intervals, stirring gently in between, until hot.
Tip: Add a splash of milk or cream before reheating if the sauce seems too thick, to restore its creamy texture.
Equipment Used: This recipe was made in collaboration using a few Hestan Culinary favourites, including the ProBond stock pot and saucepan, the OvenBond quarter sheet pan and 9-inch round baker, and a Provisions mixing bowl. All opinions in this post are our own.
📖 Recipe
Lobster Roll Style Mac and Cheese with Brioche Crumb
Ingredients
Lobster and Pasta
- 1 cooked lobster 1.25 lbs, meat removed and cut into bite-size pieces (How to cook a live lobster at home)
- 9 oz cellentani, cavatappi or elbow macaroni about 250 g
- 1 tablespoon butter unsalted
Lobster Roll Cheese Sauce
- 2 tablespoon butter unsalted
- 2 tablespoon all-purpose flour
- 2¼ cups whole milk warmed
- 1 teaspoon Dijon mustard
- ½ teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- 1 teaspoon lemon zest
- 1¼ cups shredded aged white cheddar
- 1 cup shredded Havarti or mozzarella
- ¼ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped dill
- ½ cup finely diced celery 1 medium stalk
- Salt and pepper to taste
Toasted Brioche Crumb
- 1½ cups torn or cubed brioche bread
- 1 tablespoon melted butter unsalted
- 1 teaspoon olive oil
- 1 teaspoon Old Bay seasoning
Lemon Dill Mayo Butter
- 2 tablespoon melted butter slightly cooled
- 2 tablespoon full-fat mayonnaise
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon chopped dill
- Pinch of salt
Instructions
Prep
- Preheat the oven to 400°F. Butter a 9-inch (approximately 1.5 L) round baking dish.
Cook the Pasta
- Boil pasta in salted water until just al dente, see packet instructions. Drain and toss with 1 tablespoon butter.
Make the Cheese Sauce
- Melt 2 tablespoon butter in a medium saucepan over medium heat.
- Whisk in flour and cook 1 minute.
- Slowly whisk in warm milk until smooth and thickened, about 3 to 4 minutes.
- Stir in Dijon, Old Bay, garlic powder, and lemon zest.
- Reduce heat to low and stir in cheddar, Havarti, and Parmesan until smooth.
- Add lemon juice, dill, and celery. Season to taste.
Combine Pasta and Lobster
- Fold the lobster meat into the creamy sauce, then stir in the pasta until evenly coated. Transfer to the prepared baking dish.
Make the Brioche Crumb
- Toss brioche with melted butter, olive oil and Old Bay seasoning. Toast on a sheet pan at 400°F for 5 to 6 minutes. Scatter over the pasta.
Bake
- Bake uncovered for 12 minutes until bubbling. Broil 1 to 2 minutes for extra colour.
Make the Lemon Dill Mayo Butter
- Whisk melted butter (cooled slightly), mayo, lemon zest, lemon juice, dill, and salt.
Finish and Serve
- Let the mac rest 2 to 3 minutes. Drizzle with lemon dill mayo butter and garnish with more dill or chives. Serve warm with lemon wedges, optional
Serving Suggestions
- Serve directly from the baking dish for a cozy, shareable meal. Add a simple green salad with lemon vinaigrette to balance the richness. Pair with Chardonnay, sparkling wine, or iced tea.
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