Lobster Mac and Cheese at Home, Inspired by Fishtown Seafood in Haddonfield

Fishtown Seafood, the market at 114 Kings Highway East in Haddonfield, now sells a Lobster Mac: macaroni with creamy lobster queso, listed at $12 by South Jersey Food Scene on Nov. 3. This is a home version for a cold night. It is not Fishtown's recipe. It's rich, fast and hard to mess up.

What Fishtown is serving

The Lobster Mac arrived with Maine lobster rolls, a $25 lobster cheesesteak made with the market's "signature Cooper Sharp lobster queso," and lobster butter popcorn. The story doesn't say which cheese goes in the mac. We're guessing Cooper Sharp, since that's the queso the market names. That's our guess, not theirs.

So our version is creamy and stovetop, like a queso, with Cooper Sharp doing the heavy lifting. The method follows The Kitchn's lobster mac and cheese. We swapped its white cheddar and Gruyère for Cooper Sharp and skipped the oven.

Ingredients

• 2 Maine lobster tails, 10 to 12 ounces each (or about 2 cups cooked lobster meat)
• 7 tablespoons unsalted butter, divided
• 1/4 teaspoon Old Bay
• 1 pound cavatappi or large elbow macaroni
• 1/2 medium shallot, minced
• 2 large garlic cloves, minced
• 2 tablespoons dry white wine
• 1/3 cup all-purpose flour
• 3 1/2 cups whole milk
• 12 ounces Cooper Sharp American cheese, torn or chopped (our swap)
• 1 cup grated Parmesan
• 1/2 teaspoon kosher salt, plus more for the pasta water
• 1/4 teaspoon red pepper flakes
• Chopped chives or parsley, to finish

Cook the lobster

Heat the oven to 450 degrees. Snip open the underside of the tails with kitchen shears. Brush with 1 tablespoon melted butter, sprinkle with Old Bay and bake on a sheet pan until mostly cooked, 10 to 12 minutes. Cool, pull out the meat and chop into 1/2 inch pieces. Bought cooked lobster? Skip this.

Make the sauce

Boil the pasta in well salted water until just al dente. Drain.

In the same pot, melt 2 tablespoons butter over medium heat. Add the shallot, garlic and a pinch of salt and cook about 3 minutes. Add the wine and let it cook off. Add the last 4 tablespoons butter, then whisk in the flour for a minute or two. Whisk in the milk slowly and bring it to a boil.

Turn it down to a simmer. Whisk in the Cooper Sharp a handful at a time, then the Parmesan, salt and pepper flakes. Keep the heat low or it turns grainy.

Finish

Stir in the pasta until every piece is coated, then fold in the lobster. Add a splash of milk if it tightens. Top with chives and serve it right from the pot.

Or let Fishtown cook

The market lists hours of 8 a.m. to 1 p.m. daily, so it's a lunch move, not a dinner one. Call (856) 528-7068 or check fishtownseafood.com before you go. Our restaurant news roundup has the bagels and seafood schmears, and if you're planning ahead, here's where to order Thanksgiving dinner.

FAQ

Is this Fishtown Seafood's recipe? No. It is a home version based on The Kitchn's lobster mac and cheese, with our own cheese swap. Fishtown's recipe stays in its kitchen.

What does Fishtown Seafood charge for its Lobster Mac? South Jersey Food Scene listed it at $12 in its Nov. 3 story. The market said some prices were still being finalized, so check before you go.

Can I bake it instead? Yes. The Kitchn tops it with Parmesan panko and bakes it in a 9 by 13 dish at 375 degrees until golden and bubbling.

Sources

• South Jersey Food Scene, Nov. 3, 2026
• The Kitchn: Lobster Mac and Cheese

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