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Lobster Casserole Gratin

Elevate cheesy baked pasta with lobster and a ridiculously flavorful sauce.


  • 1 lobster
  • 8 shrimp
  • 10 grams butter
  • 100cc white wine
  • 10 grams butter
  • 1 clove garlic, minced
  • 1/2 onion, sliced
  • 150 grams canned tomato, chopped
  • 100cc milk
  • Salt
  • Pepper
  • 1 teaspoon sugar
  • 1/2 teaspoon bouillon granules
  • Bay leaf
  • 25 grams cooked macaroni
  • Shredded cheese
  • Panko bread crumbs
  • Chopped parsley


  1. Take the shell off just the body portion of the lobster.
  2. Melt butter in a frying pan and cook just the shells of the lobster and shrimp to release the flavors.
  3. Add in white wine and continue cooking until alcohol has evaporated.
  4. Drain in a colander and discard the shells, reserving the stock.
  5. Melt the butter in a frying pan and saute the onion and garlic.
  6. Add in shrimp and lobster and continue cooking for one minute.
  7. Take out the lobster and set aside.
  8. Add in flour and cook for a few seconds. Then add in the stock, canned tomatoes and milk and give it a quick mix. Season with salt, pepper, sugar, bouillon and bay leaf. Simmer for one minute.
  9. Finally add in the macaroni and mix to combine.
  10. Transfer to a casserole dish and place lobster on top. Top with cheese and panko bread crumbs and bake for 20-25 minutes at 250 degrees C.
  11. Sprinkle with parsley just before serving.