Recipes and Cooking Lobster Mac and Cheese Casserole 4.3 (12) 3 Reviews Lobster mac and cheese takes comfort food to the next level! Take thirty minutes and whip up your family's new favorite casserole. Crank up the decadence factor of creamy mac and cheese by stirring in the meat from an entire lobster tail! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 16, 2014 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 35 mins Bake Time: 15 mins Total Time: 50 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ½ cup dried whole wheat rigatoni or rotini (6 ounces) 1 large lobster tail (8 to 10 ounces) 2 cup small broccoli florets Nonstick cooking spray ¾ cup chopped red sweet pepper (1 medium) ⅓ cup chopped onion (1 small) 1 6.5 ounce container light semisoft cheese with garlic and herb 2 cup fat-free milk 1 tablespoon all-purpose flour 1 cup shredded reduced-fat Italian-style cheese blend (4 ounces) ½ teaspoon finely shredded lemon peel ¼ teaspoon ground black pepper ⅓ cup whole wheat or regular panko (Japanese-style bread crumbs) Directions Preheat oven to 375°F. In a 4-quart Dutch oven cook pasta according to package directions, adding the lobster tail for the last 7 minutes of cooking and adding the broccoli for the last 3 minutes of cooking. Drain and set aside. When lobster tail is cool enough to handle, remove the lobster meat from shell and coarsely chop the meat; discard shell. Meanwhile, coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add sweet pepper and onion to skillet. Cook about 5 minutes or until tender, stirring frequently. Remove skillet from heat. Stir in semisoft cheese until melted. In a medium bowl whisk together milk and flour until smooth. Add all at once to sweet pepper mixture in skillet. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Stir in Italian-style cheese blend until melted. Stir in cooked pasta, broccoli, chopped lobster, lemon peel, and black pepper. Transfer mixture to a 2-quart casserole. Sprinkle with panko. Bake for 15 to 20 minutes or until heated through and top is golden brown. Rate it Print Nutrition Facts (per serving) 322 Calories 10g Fat 35g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 322 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 30% Cholesterol 68mg 23% Sodium 402mg 17% Total Carbohydrate 35g 13% Total Sugars 9g Protein 25g Vitamin C 52.6mg 263% Calcium 313mg 24% Iron 1.4mg 8% Potassium 385mg 8% Folate, total 100.8mcg Vitamin B-12 0.8mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.