You know that moment when you dig into a dish so decadent it makes everyone at the table go quiet? That’s exactly what happened the first time I served this air fryer lobster, crab, and shrimp macaroni and cheese at Thanksgiving. It’s not just mac and cheese—it’s a creamy, briny, crispy-topped masterpiece that turns holiday comfort food into something truly special. And the best part? That air fryer magic means you get the perfect golden crust in half the time of traditional baking. Trust me, this one’s going on your permanent Thanksgiving rotation.
Why You’ll Love This Air Fryer Lobster, Crab, and Shrimp Macaroni and Cheese
This isn’t your average mac and cheese—it’s a holiday game-changer. Here’s why it’ll steal the show at your Thanksgiving table:
- Crispy-meets-creamy magic: The air fryer gives you that golden, crackly top layer while keeping the center luxuriously gooey.
- Seafood lover’s dream: Plump lobster, sweet crab, and juicy shrimp turn every bite into a mini celebration.
- Thanksgiving-fast: Ready in 30 minutes flat (yes, really!), leaving you more time for pie and family chaos.
- Leftovers? Ha! Good luck having any—this dish disappears faster than Uncle Joe’s famous cranberry sauce.
Pro tip: Make a double batch. Trust me on this one.
Ingredients for Air Fryer Lobster, Crab, and Shrimp Macaroni and Cheese
Here’s everything you’ll need to make this showstopper. I’m picky about quality—splurge on fresh seafood if you can, because it makes all the difference. (Frozen works in a pinch, but thaw it completely first!)
- The seafood dream team: 8 oz cooked lobster meat (chopped), 8 oz cooked crab meat (flaked), 8 oz cooked shrimp (peeled)
- Pasta base: 16 oz elbow macaroni, cooked al dente (it’ll soften more in the air fryer)
- Cheese trio: 2 cups shredded sharp cheddar, 1 cup mozzarella (for stretch!), ½ cup grated Parmesan (the salty kick)
- Creamy sauce magic: 2 cups heavy cream, 4 tbsp unsalted butter, ¼ cup all-purpose flour
- Flavor boosters: 1 tsp garlic powder, 1 tsp paprika, ½ tsp each black pepper and salt
Note: Those cheese measurements? They’re guidelines. I won’t judge if you sneak in extra.
How to Make Air Fryer Lobster, Crab, and Shrimp Macaroni and Cheese
Let’s turn these gorgeous ingredients into the most talked-about dish at your Thanksgiving feast. Follow these steps—I’ll walk you through every trick I’ve learned (including how to avoid my infamous “lumpy sauce incident” of 2018).
- Preheat your air fryer to 375°F (190°C). This gives you that instant crisp we’re after. If your model doesn’t have preheat, just run it empty for 3 minutes.
- Make the roux: Melt butter in a saucepan over medium heat. Whisk in flour and keep stirring for 1 minute until it smells nutty. (This is your sauce’s foundation—don’t rush it!)
- Build the sauce: Gradually pour in heavy cream, whisking constantly to avoid lumps. Cook until it thickens enough to coat the back of a spoon—about 3 minutes. (If it looks too thick, add a splash of milk.)
- Cheese avalanche time: Reduce heat to low and stir in cheddar, mozzarella, and Parmesan until melted and silky. Mix in spices. Taste! Need more salt? Now’s the time.
- Fold in the good stuff: Gently combine cooked macaroni, lobster, crab, and shrimp with the cheese sauce. (Don’t overmix—you want those seafood pieces intact!)
- Air fry to perfection: Transfer to an air fryer-safe dish (I use my trusty 8-inch cast iron). Cook for 10-12 minutes until the top is golden and bubbling at the edges.
Let it rest 5 minutes before serving—I know it’s hard to wait, but this keeps it from becoming soup!
Tips for the Crispiest Topping
For that irresistible crunch: use a shallow dish (more surface area = more crispy bits) and don’t overload the air fryer basket. A quick broil for 1-2 minutes at the end adds extra color if needed!
Serving Suggestions for Air Fryer Lobster, Crab, and Shrimp Macaroni and Cheese
This rich mac and cheese deserves equally showstopping sides! For Thanksgiving, I love pairing it with roasted Brussels sprouts (their crunch balances the creaminess) or a bright arugula salad with lemon vinaigrette. Presentation tip: sprinkle chopped fresh parsley and extra Parmesan on top right before serving—that pop of green makes it holiday-worthy!
Storage and Reheating Instructions
If by some miracle you have leftovers (seriously, who are you?), transfer them to an airtight container and refrigerate for up to 3 days. When reheating, skip the microwave—it turns the seafood rubbery. Instead, pop it back in the air fryer at 350°F for 5 minutes to revive that crispy top. One warning: freezing changes the seafood’s texture, turning those lovely lobster bites into sad little rubber bands. Eat it fresh or refrigerated—your taste buds will thank you!
Nutritional Information
Nutritional values are estimates and vary based on ingredients used. Per serving: 650 calories, 40g protein, 35g fat (20g saturated), 45g carbs, 2g fiber, and 800mg sodium. It’s indulgent—but hey, it’s Thanksgiving!
Frequently Asked Questions
I’ve gotten so many questions about this recipe since I first shared it—here are the ones that pop up most often (along with my honest answers after countless test batches):
Can I use frozen seafood instead of fresh?
Absolutely! Just thaw it completely in the fridge overnight and pat it dry with paper towels. Frozen works great for the shrimp and crab—but splurge on fresh lobster if you can. That sweet, buttery flavor really shines through.
What’s a good substitute for heavy cream?
In a pinch, whole milk mixed with 2 tbsp melted butter per cup works, but the sauce won’t be quite as luscious. For a lighter option, try half-and-half—just simmer it a bit longer to thicken.
Can I prep this ahead for Thanksgiving?
You bet! Make the mac and cheese mixture (through step 5) up to a day ahead, cover tightly, and refrigerate. When ready, let it sit at room temp for 30 minutes before air frying—just add 2-3 extra minutes to the cook time.
Help! My air fryer is small—can I halve the recipe?
Smart thinking! This works beautifully in an 8-inch round pan for smaller air fryers. Just layer the seafood evenly so every bite gets some ocean goodness.
Rate This Recipe
Did this seafood mac and cheese steal the show at your Thanksgiving table? I’d love to hear how it turned out—drop a comment below with your crispy-topped triumphs (or any clever twists you tried)!
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30-Minute Air Fryer Lobster Mac and Cheese: Holiday Game-Changer
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Low Lactose
Description
A rich and creamy macaroni and cheese dish loaded with lobster, crab, and shrimp, cooked to perfection in an air fryer for a crispy top layer. Perfect for Thanksgiving.
Ingredients
- 8 oz lobster meat, cooked and chopped
- 8 oz crab meat, cooked and flaked
- 8 oz shrimp, cooked and peeled
- 16 oz elbow macaroni, cooked
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups heavy cream
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
- Preheat air fryer to 375°F (190°C).
- Melt butter in a saucepan over medium heat. Stir in flour to make a roux.
- Gradually whisk in heavy cream until smooth. Cook until slightly thickened.
- Add cheddar, mozzarella, and Parmesan cheese, stirring until melted.
- Mix in garlic powder, paprika, black pepper, and salt.
- Combine cooked macaroni, lobster, crab, and shrimp with the cheese sauce.
- Transfer mixture to an air fryer-safe dish.
- Air fry for 10-12 minutes until the top is golden and crispy.
Notes
- Use fresh seafood for the best flavor.
- Adjust seasoning to taste.
- Let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Air Fryer
- Cuisine: American