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Lobster macaroni and cheese
Lobster macaroni and cheese

Lobster macaroni and cheese

Preparation 15 minutes
Cooking time 45 minutes
Servings 4


  • 600 ml (2 1/2 cups) milk
  • 75 ml (5 tbsp) butter
  • 45 ml (3 tbsp) flour
  • 1 small white onion
  • 3 cloves
  • Salt and freshly ground black pepper
  • 1 pinch of ground nutmeg
  • 185 ml (3/4 cup) 35% cooking cream
  • 2 French shallots, chopped
  • 125 ml (1/2 cup) white wine
  • 1 can, 320 g (11 oz), lobster meat, drained and diced
  • 1 pinch of Cayenne pepper
  • 1 package, 500 g (1 lb), short macaroni
  • 250 ml (1 cup) mild white cheddar, grated
  • 45 ml (3 tbsp) Parmesan, grated


  1. Preheat the oven to 180°C (350°F).
  2. In a saucepan, heat the milk.
  3. In another saucepan, melt the butter over low heat.
  4. Add the flour and stir with a wooden spoon for 5 minutes.
  5. Add the hot milk. Stir with a whisk.
  6. Add the onion studded with cloves. Add seasonings.
  7. Cook over low heat for 15 minutes, add 60 ml (1/4 cup) cream, then pass through a sieve.
  8. Melt the butter in a saucepan and sweat the shallots.
  9. Add the white wine and simmer for a few minutes.
  10. Add the lobster meat, the béchamel sauce and the remaining cream.
  11. Add°Cayenne pepper.
  12. Simmer over low heat for a few minutes.
  13. Cook the pasta in a large pot with salted boiling water.
  14. Drain and return to the pot. 
  15. Add the sauce. Stir.
  16. Place the preparation in a gratin dish. 
  17. Add cheese over the top.
  18. Cook in the oven for 20 to 25 minutes, or until the cheese is golden brown.
  19. Serve.
Availability in stores