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Outback Steakhouse debuted Lobster Mac in January 2013 featuring creamy cheddar-jack cheese sauce, sweet lobster chunks, and crispy bacon-panko topping baked until golden.
This copycat recipe uses elbow macaroni, three cheeses, heavy cream, and seasonings to recreate the restaurant version at home.
Pair the finished dish with grilled sirloin steak to replicate Outback's original "Perfect Pair" combination.
Question | Answer |
|---|---|
What two cheeses form the cheddar-jack blend? | Sharp cheddar and Monterey Jack create the tangy, creamy base. |
When did Outback introduce Lobster Mac? | The dish launched in January 2013 as part of the "Perfect Pair" promotion with Signature Sirloin. |
Which pasta shapes work for this recipe? | Elbow macaroni performs best though cavatappi or penne substitute adequately. |
How do you create the crispy topping? | Mix panko breadcrumbs with melted butter and crumbled bacon before baking until golden brown. |
What steak traditionally accompanies this dish? | The Signature Sirloin formed the original pairing in Outback's 2013 promotion. |
Outback Steakhouse's Lobster Mac combines creamy cheddar-jack cheese sauce with delicate lobster meat and crispy bacon.
Outback Steakhouse debuted the Lobster Mac in January 2013 as part of the "Perfect Pair" promotion, pairing the dish with their Signature Sirloin starting at $12.99. According to the official release, the dish features "a creamy macaroni and cheese made with delicate lobster meat baked with cheddar-jack cheese and crispy bacon, topped for a crunchy finish."
The cheese sauce combines sharp cheddar and Monterey Jack for a tangy, smooth base that clings to elbow macaroni or cavatappi pasta. Kitchen teams bake the dish until the surface bubbles and turns golden, ensuring the sauce thickens around each noodle.
Fresh lobster meat—cooked and chopped—folds into the hot cheese sauce, distributing sweet, briny chunks throughout every serving. The protein upgrades the dish from standard side to premium entrée.
Key Components
Component | Function |
|---|---|
Cheddar-Jack Cheese | Provides tangy, creamy base sauce |
Lobster Meat | Adds sweet, delicate seafood protein |
Bacon | Contributes smoky crunch and salt |
Panko | Creates crispy, golden topping |
Baking Method | Finishes dish with bubbly, crusted surface |
Crispy bacon pieces crown the top, delivering smoky saltiness and textural contrast. Many preparations add panko breadcrumbs for extra crunch, creating a dual-layer topping that resists sogginess while complementing the creamy pasta below.
You will need cooked lobster, elbow macaroni, heavy cream, and three cheeses to make this restaurant copycat at home.
Source one pound of cooked lobster meat—tails or claws work equally well. Chop into bite-sized chunks and reserve. If using raw lobster, poach tails in salted water for 8-10 minutes until shells turn bright red and meat reaches 140°F internally.
Core Ingredients
Ingredient | Amount | Notes |
|---|---|---|
Cooked lobster meat | 1 pound | Tails or claws, chopped |
Elbow macaroni | 1 pound | Cavatappi or penne acceptable substitutes |
Heavy cream | 2 cups | Half-and-half works for lighter sauce |
Sharp cheddar | 2 cups shredded | Freshly grated, not pre-shredded |
Monterey Jack | 1 cup shredded | Or white American/Velveeta for smooth melt |
Cream cheese | 4 ounces | Softened, for sauce stability |
Unsalted butter | 4 tablespoons | For roux base |
All-purpose flour | 4 tablespoons | To thicken sauce |
Seasoning Blend
- 1 teaspoon paprika (smoked or sweet)
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon seasoned salt (Lawry's or similar)
- Freshly ground black pepper to taste
Topping Components
Reserve 6 strips of thick-cut bacon, cooked until crisp and crumbled. Mix with ½ cup panko breadcrumbs and 2 tablespoons melted butter for the crunchy finish that defines the Outback original.
Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Grate cheddar and Jack fresh from blocks for the silkiest sauce texture.
Cook the pasta until just shy of al dente before tossing it with the warm cheese sauce and chunked lobster meat.
Bring a large pot of salted water to a rolling boil. Add one pound elbow macaroni and cook for one to two minutes less than package directions—typically five to six minutes total. The pasta should retain a slight bite in the center. Drain immediately and toss with one teaspoon butter to prevent sticking. Set aside.
Cheese Sauce Method
Warm two cups heavy cream in a saucepan until steam rises—do not boil. In a separate large pot, melt four tablespoons butter over medium heat. Whisk in four tablespoons all-purpose flour and cook for one to two minutes until the roux turns pale golden and smells nutty. Slowly pour in the warm cream while whisking constantly to prevent lumps. Continue whisking until the mixture thickens enough to coat the back of a spoon, approximately four to six minutes.
Building the Base
Step | Action | Timing |
|---|---|---|
1 | Reduce heat to low. Add four ounces softened cream cheese. Whisk until fully incorporated. | 2 minutes |
2 | Add two cups shredded sharp cheddar in small handfuls, stirring between each addition until melted. | 3 minutes |
3 | Stir in one cup shredded Monterey Jack or white American cheese. | 2 minutes |
4 | Season with paprika, mustard powder, garlic powder, onion powder, and seasoned salt. | 30 seconds |
Add the drained pasta to the cheese sauce and fold gently with a rubber spatula until every noodle coats evenly. The pasta will continue absorbing sauce as it sits. Fold in the chopped lobster meat last, distributing the chunks throughout without breaking them apart. If the sauce thickens too much, splash in warm milk or cream one tablespoon at a time until it loosens to a creamy consistency.
Sprinkle crispy bacon and panko breadcrumbs on top before baking until the dish is golden and bubbly.
Assemble the Topping
Mix ½ cup panko breadcrumbs with 2 tablespoons melted butter until evenly coated. Crumble 6 strips of cooked thick-cut bacon into small pieces. Reserve ¼ cup shredded cheddar or Monterey Jack for optional extra cheese layer.
Layering Method
Transfer the lobster-mac mixture to a buttered 9x13 inch baking dish or individual gratin dishes. Spread evenly with a spatula. Sprinkle the buttered panko across the surface, then distribute bacon crumbles over the breadcrumbs. For extra richness, scatter reserved cheese between the panko and bacon layers.
Component | Amount | Placement |
|---|---|---|
Buttered panko | ½ cup | Base layer on top of pasta |
Shredded cheese (optional) | ¼ cup | Middle layer for extra melt |
Bacon crumbles | 6 strips | Top layer for crisp texture |
Baking Instructions
Preheat oven to 375°F. Bake uncovered on center rack for 15-20 minutes until the topping turns golden brown and the sauce bubbles at the edges. For deeper color, broil on high for 1-2 minutes watching closely to prevent burning. The internal temperature should reach 165°F.
Remove from oven and rest for 3-5 minutes before serving. This allows the sauce to set slightly and prevents mouth burns. The top should crackle when tapped with a spoon, revealing creamy pasta below.
Pair this decadent lobster mac and cheese with grilled sirloin steak for an authentic Outback dining experience.
Outback Steakhouse launched the original Lobster Mac in January 2013 specifically as a companion to their Signature Sirloin in the "Perfect Pair" promotion. The combination delivered award-winning steak with premium seafood pasta at accessible price points starting at $12.99. Recreate this pairing by grilling a 6-8 ounce sirloin to medium-rare while the mac and cheese finishes baking.
Steak Preparation
Season the sirloin generously with salt, black pepper, garlic powder, onion powder, and smoked paprika to approximate Outback's signature 17-spice blend. Sear in a cast-iron skillet or over high heat for 3-4 minutes per side for medium-rare, developing a crusted exterior while maintaining a pink center. Let rest 5 minutes before slicing against the grain to serve alongside the pasta.
Complete Plate Assembly
Component | Preparation | Position |
|---|---|---|
Signature Sirloin | Seasoned and seared or wood-fire grilled | Center or 12 o'clock |
Lobster Mac | Baked until golden with crispy topping | Right side or 3 o'clock |
Vegetable | Steamed broccoli or house salad | Left side for balance |
Beverage Pairings
- Red Wine: Full-bodied Cabernet Sauvignon or Malbec
- Beer: Amber Ale or hoppy IPA to cut richness
- Non-alcoholic: Iced tea with lemon or citrus sparkling water
Outback's Zagat #1 ranked steak program emphasized fresh preparation and quality ingredients. Serve the combination immediately while the mac and cheese remains bubbly and the steak retains its juices. This pairing elevates the lobster mac from side dish to luxury entrée while maintaining the casual steakhouse atmosphere.