Lobster Gnocchi Mac and Cheese

I’m a lobster addict.  There, I said it.  I love lobster year-round.  Although somehow it feels like summer.  My favorite thing to eat is a lobster roll.  Second favorite…lobster mac and cheese.  It’s comfort food – the mac, the cheese, and the lobster.  Somehow the lobster makes it more decadent.  My cousin actually posted a recipe that looked great for crab gnocchi mac and cheese and of course I had to change it.  I used the same concept, the gnocchi mac and cheese, added lobster, a bread crumb topping, threw it in the oven…to…die…for!

So of course, it’s probably better if you get a live lobster and harvest your own meat, but there happens to be a seafood shop down the street that does all the work for you!  Nothing better than fresh lobster meat that you didn’t have to harvest!  And for lobster mac and cheese you don’t need a lot!

Start with the gnocchi.  I used packaged gnocchi and cooked according to the directions.


Then in a large pot, melt butter.


Add flour.


Whisk together and cook for an additional 4-5 minutes.


Slowly whisk in milk and half and half.  Cook for about 5-7 minutes until the sauce starts to thicken.


Add cheese (I used gruyere and cheddar), salt, pepper and nutmeg.  Continue to cook for another 5 minutes until the sauce is thick and bubbly and cheesy.


Add gnocchi and lobster (try not to eat the lobster before it goes in).


Stir to coat.  There will be a lot of cheese sauce, if you like it less cheesy, you can remove some before you add the gnocchi and lobster.  Pour into a greased 9 x 9 casserole dish.

Then make the breadcrumb topping.  Melt butter in a frying pan.


Add breadcrumbs and toast until golden brown.


Spread over the top of the casserole dish.


Bake in a 375 degree oven for about 30 minutes.





1 lb gnocchi (or you can make your own)
8 Tablespoons unsalted butter (divided)
4 Tablespoons flour
3 cups milk (I used 2% milk)
1 cup half and half
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
8 oz gruyere cheese – shredded
8 oz sharp white cheddar cheese – shredded
1/2 lb lobster meat, shelled
3/4 cup panko bread crumbs

Cook gnocchi according to package directions.  Drain and set aside.  In a large pot, melt 4 Tablespoons of butter.  Whisk in flour and continue to cook for about 3-4 minutes.  If the mixture becomes clumpy, add a little bit of extra butter.  When the flour and butter have been cooked, start to slowly whisk in milk and half and half.  You could use any type of milk (whole, skim, 2%) or even add cream if you want it richer.  Once the milk has been completely incorporated, cook for about 5-7 more minutes until the sauce starts to thicken.  Add the salt, pepper, nutmeg, and cheeses.  You can change up the cheeses if you desire.   Continue to cook for another 5 minutes until the sauce is thick, bubbly and cheesy.  Add the cooked gnocchi and lobster meat.  Stir to combine.  Pour into a greased 9 x 9 casserole dish.  Then make the breadcrumb topping.  In a frying pan, melt remaining butter.  Add panko bread crumbs and toast until golden brown (about 5-7 minutes).  Spread on top of the casserole dish.  Bake in a 375 degree oven for about 30 minutes.  Serve and enjoy!