This lobster mac and cheese pie, Irish-style, is completely irresistible. It’s the kind of comfort food you order when you want something special—and once you try it, you’ll understand why.
Homemade mac and cheese is easy to make and far superior to the boxed version. You can keep it simple or elevate it with quality ingredients—this pie leans toward the luxurious, thanks to smoked cheddar, fresh dill, horseradish, and tender lobster.
Noodles Without Borders
Every first Tuesday of the month, Bobbi of Healthy World Cuisine and I share a noodle-inspired recipe from somewhere around the globe. If you create your own noodle dishes, tag them with #noodleswithoutborders on Instagram for a chance to be featured.
If you’re nervous about making a more advanced recipe but still want to impress, lobster mac and cheese pie is an excellent place to start. Make small individual pies to serve at a party, or bake one large pie for a family meal—both versions are delicious.
🔪 Instructions
This recipe is quick to assemble, especially if you keep cooked lobster and puff pastry on hand. Follow these straightforward steps for a reliable result:
- Preheat the oven to 400°F (200°C).
- Cook the macaroni in salted water according to package directions, then drain.
- In a saucepan over medium heat, melt the butter. Stir in the flour, smoked salt, and black pepper to form a roux. Slowly whisk in the milk and cook, stirring, until the sauce bubbles and thickens.
- Stir in the horseradish and fresh dill. Add the shredded smoked cheddar and stir until melted, then fold in the lobster meat.
- Combine the drained macaroni with the cheese and lobster sauce, mixing until well coated. Spoon the mixture into lightly greased ramekins (or a single baking dish).
- Beat the egg with 1 tablespoon of milk to make an egg wash. Cut puff pastry into circles slightly larger than your ramekin tops. Brush the edges of each pastry circle with egg wash and place them over the filled ramekins, pressing gently to seal. Brush the tops with more egg wash and cut a small slit to allow steam to escape. Optionally sprinkle with quinoa for texture.
- Place the ramekins on a baking sheet and bake for about 20 minutes, until the pastry is golden and the filling is hot. Allow to cool briefly before serving.
- Substitute crab meat for lobster if preferred—results are excellent.
- Add more horseradish or a pinch of red pepper flakes if you like heat.
- Smoked cheddar gives the best flavor, but a sharp cheddar will also work.
- Always grate your own cheese—the melt is superior to pre-shredded varieties.
- Taste the sauce before filling ramekins and adjust salt if needed.
- Any small pasta can replace elbow macaroni.
- If you don’t have ramekins, bake this as a single pie in a baking dish.
- For individual pies, place ramekins upside down on rolled puff pastry to mark and cut circles slightly larger than each ramekin.
- Leftovers reheat well, although the pastry won’t be as crisp as when freshly baked.
- Pairs nicely with a light red such as pinot noir.
Each bite delivers creamy, smoky cheese, delicate lobster, and a flaky, golden pastry top. This is grown-up comfort food at its best—rich, satisfying, and perfect for special occasions or an indulgent weeknight meal.
Irish Lobster Mac and Cheese Pie
Ingredients
- 8 oz elbow macaroni
- 1/4 cup butter
- 1/4 cup flour
- 1 teaspoon smoked salt
- 1/2 teaspoon black pepper
- 2 cups milk
- 1 teaspoon horseradish
- 1 tablespoon chopped fresh dill
- 2 cups shredded smoked cheddar
- 2 cups cooked lobster meat (defrosted if frozen), shredded
- 1 egg
- 1 tablespoon milk (for egg wash)
- 1 sheet puff pastry
- Quinoa for sprinkling (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Cook the macaroni in salted water according to package instructions and drain.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour, smoked salt, and black pepper. Slowly add the milk, cooking and stirring until the sauce bubbles and thickens. Stir in the horseradish and dill.
- Add the shredded cheese and stir until melted, then fold in the lobster meat.
- Mix the drained macaroni into the cheese sauce and divide evenly among 4 ramekins (or place in one baking dish).
- Beat the egg with 1 tablespoon milk to make an egg wash. Cut the puff pastry into circles slightly larger than the ramekin tops. Brush the pastry edges with egg wash, place over the filled ramekins, press to seal, brush the tops, and cut a small slit to vent. Optionally sprinkle with quinoa.
- Place ramekins on a baking sheet and bake 20 minutes or until pastry is golden and filling is hot. Let cool slightly before serving.
Notes
- You can substitute crab meat for lobster.
- For more heat, increase the horseradish or add red pepper flakes.
- Freshly grated cheese melts better than pre-shredded varieties.
- Taste and adjust salt before filling the ramekins, especially if your cheese is salty.
- Any small pasta can replace elbow macaroni.
- Bake as one large pie if you don’t have ramekins.
- Leftovers reheat well though the pastry may lose some crispness.
- Pairs nicely with pinot noir.
Nutrition
Carbohydrates: 83 g |
Protein: 52 g |
Fat: 60 g |
Saturated Fat: 23 g |
Cholesterol: 263 mg |
Sodium: 1798 mg |
Potassium: 632 mg |
Fiber: 3 g |
Sugar: 9 g |
Vitamin A: 1331 IU |
Vitamin C: 1 mg |
Calcium: 677 mg |
Iron: 4 mg