Holiday Shrimp & Lobster Mac

The Story & Intro

Bonjour my friends! 👋 I’m Lacamorea, a 31-year-old French girl who traded the cobblestone streets of Paris for the cozy kitchens of America 🇫🇷➡️🇺🇸. Ever since I could reach the countertop, I’ve been whisking, stirring, and sneaking tastes of cake batter when no one was looking 🍰😋. Cooking isn’t just my passion it’s my love language, my therapy, and my favorite way to make people smile.

And ohhh, today’s recipe? Holiday Shrimp & Lobster Mac a dish that tastes like celebration wrapped in creamy luxury. The first time I tasted a seafood mac and cheese in the U.S., it was at a holiday party where everyone brought a “family specialty.” Someone walked in with a piping-hot pan of lobster mac, and I swear the room fell silent for a moment. One bite and I knew instantly: I had to create my own version.

But my version? It’s decadence with soul. The kind of Holiday Shrimp & Lobster Mac that makes people hover near the oven waiting for the timer to ding. The kind that earns you recipe requests and warm hugs. The kind that turns ordinary nights into festive ones.

I’ve made this dish for Friendsgiving, Christmas Eve dinners, lazy New Year’s Day brunches, and even random Wednesdays when life needed a little sparkle. Every time, without fail, someone scrapes the pan for the very last cheesy shell.

In this recipe article, I’ll walk you through exactly how to make my ultra-creamy, deeply flavorful, perfectly golden Holiday Shrimp & Lobster Mac with tips to make it unforgettable every single time. Ready? Let’s create something magical together. 🎄🦞🧀

⏱️ Time

Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 6 generous holiday portions

🛒 Ingredients

https://soldeli.co.uk/cdn/shop/files/D30E0849-952A-4F89-9E97-2E0B041A0943_1600x.jpg?v=1744643570

https://mclaughlinseafood.com/wp-content/uploads/2020/11/Raw_Shrimp_Peele_580f89a9527ed.jpg

https://thechutneylife.com/wp-content/uploads/2023/06/Quesoshells-5-scaled.jpg

For the Pasta

1 lb pasta shells, cavatappi, or elbow macaroni
Salt for boiling water

For the Seafood

2 cups cooked lobster meat (from 2 medium tails)
1 lb medium shrimp, peeled & deveined
1 tbsp butter
1 tsp garlic powder
½ tsp smoked paprika
Pinch of salt & pepper

For the Cheese Sauce

6 tbsp butter
6 tbsp all-purpose flour
4 cups whole milk (or half-and-half for richer sauce)
1 cup heavy cream
2 cups sharp cheddar, shredded
1 cup Gruyère cheese, shredded
1 cup Fontina cheese, shredded
½ cup Parmesan, finely grated
1 tbsp Dijon mustard
1 tsp Old Bay seasoning
1 tsp onion powder
½ tsp cayenne (optional)
Salt & pepper to taste

For the Topping

1 cup panko breadcrumbs
2 tbsp melted butter
¼ cup Parmesan, grated
Optional: chopped parsley for garnish

👩‍🍳 Instructions

https://www.feedyoursoul2.com/wp-content/uploads/2013/11/Cheese-added-500-1.jpg

https://www.primaverakitchen.com/wp-content/uploads/2019/08/Garlic-Butter-Shrimp-Skillet-Primavera-Kitchen-2.jpg

1. Cook the Pasta

Bring a large pot of salted water to a rolling boil. Cook your pasta until just al dente remember, it will continue cooking in the oven. Drain and set aside. Toss with a splash of olive oil to prevent sticking.

2. Prepare the Seafood

Heat 1 tablespoon of butter in a skillet over medium heat.
Add shrimp and sauté for 2–3 minutes until just pink. Season with garlic powder, smoked paprika, salt, and pepper.
Roughly chop the lobster meat if in large chunks.
Set everything aside to cool slightly.

3. Make the Roux

In a large heavy pot, melt 6 tablespoons of butter over medium heat.
Whisk in the flour until smooth and golden about 1–2 minutes.
Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps.

4. Build the Cheese Sauce

Once the mixture thickens slightly, add cheddar, Gruyère, Fontina, and Parmesan.
Stir until fully melted and creamy.
Mix in Dijon mustard, Old Bay, onion powder, cayenne, and a pinch of salt & pepper.

5. Add the Pasta & Seafood

Fold in the cooked pasta, shrimp, and lobster.
Gently stir until everything is coated in the luscious cheese sauce.

6. Prepare the Topping

In a small bowl, combine panko with melted butter and Parmesan.
Mix until the crumbs are lightly moistened.

7. Assemble & Bake

Preheat oven to 350°F.
Transfer your mac to a large baking dish.
Sprinkle the buttery breadcrumb mixture evenly on top.
Bake for 20 minutes, or until golden and bubbly.
Let it rest for 10 minutes before serving (trust me worth it!).

Serving Suggestions

This Holiday Shrimp & Lobster Mac practically screams celebration. Here are my favorite ways to enjoy it:

Pair with roasted asparagus or green beans with lemon zest.
Serve alongside a crisp winter salad with pomegranate seeds and toasted walnuts.
Add a splash of hot sauce or chili crisp for heat lovers.
Top each bowl with a few extra seared shrimp for presentation points.
Serve with warm, crusty bread to scoop every melted bit.

It’s rich. It’s creamy. It’s festive. It’s everything the holidays should taste like. ✨

📝 Notes

Cheese matters! Shred your cheese fresh pre-shredded varieties often contain anti-caking agents that affect melting.
Seafood swaps: You can substitute crab, scallops, or extra shrimp.
Make-ahead tip: Assemble the entire dish (without baking) and refrigerate up to 24 hours. Add 10 minutes to bake time when cooking from cold.
Gluten-free: Use GF pasta & GF panko.
Extra lobster flavor: Add 2 tbsp lobster stock or a splash of seafood broth to the cheese sauce.

🍽️ Nutrition (per serving)

Approx. values:

Calories: ~790
Protein: 42g
Carbs: 55g
Fat: 45g
Fiber: 2g
Sodium: 780mg

Recipe Card