Lobster Mac and Cheese

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I made this for a pot luck and everyone raved about it. Anytime there is a pot luck I am now requested to make this. I did some variations, with imitation lobster and substituted half the taliggio among the other cheeses and a variant, though I don't remember what atm. I did this because the price is extremely high to make this dish if followed with the 1 lb of taleggio and 2 lobsters. Both are expensive in my area.

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I made this exactly as per the recipe. It cost over 100.00. Sure, it has lobster in it, but it was almost 40.00 just for the cheese... Just thought I'd throw that out there in case anyone was planning on making it. Was it good, sure, yes, but I think it is a bit over the top. You certainly don't need that much lobster in it and for the money, I'd rather make Seafood Crepes or steak and lobster. This recipe is for the "I light my cigars with hundred dollar bills" crowd.

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This recipe can be $$$$ for mac and cheese but what do you expect with lobster? The taste was outstanding and with a nice red wine it becomes a pretty cheap and romantic dinner for two!!

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I loved it, however I used a seafood stock off the shelf. I didn't like the idea of wasting the time and the muscles just for a fish stock.

I used Rock Lobster Tails to lessen of the cost of whole lobster. I also used Japanese Bread Crumbs (Panko I infused them with the Extra Virgin Olive Oil and Anchovy, They came out delicious.

I also made it the night before so the cheese would set up, and I simply threw it in the oven to re-heat it.

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Use another recipe. The cheese and mussels cost $40. A big disappointment.

Bobby usually gets it right but you should avoid this recipe if you're looking for anything that looks like baked mac & cheese. If you want a wet, cream sauce over pasta it may be for you but go with very low expectations. Especially so given the tremendous effort required to make one's own mussel broth.

Here's my issues:

1. Two lbs of mussels yielded only 1 cup broth NOT 3. Spending $15 for ne cup broth...really?
2. The dish came out wet, almost runny. Not like a baked mac & cheese texture.
3. Cut back the tarragon to 1/2 tablespoon or it will over power the cream sauce & lobster.

The best way I could use this wet dish was to bake it on plain pizza dough. A lobster Mac & cheese pizza. This was not that bad and dries out the sauce sufficiently especially tasty when drizzled with home-made lobster.

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This recipe is overly complicated but with a little tweeking can turn out better. First, there are better ways to appropriate ingredients. I used culls for the lobster which cost $8 a pound instead of the $15 for intact lobster. I substituted lobster stock for the mussels because everyone stated the lobster taste was missing.
Mine looked a bit runny so I put it in the oven to bake for 30 minutes and that dried it out.
All in all, a good recipe but I believe Hancock's use of mascarpone and real cream made the recipe better. I believe her spices contained nutmeg, allspice, and cayenne, at least mine did quite effectively.
Very decadent. A good, easy dish for company.

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I made this following the directions precisely (I used Cal's topping with breadcrumbs and left out the anchovies Taleggio cheese is not the easiest to find or the cheapest.This was the flavor that overwhelmed the dish for me. .It states 45min to make,It took me 3 hours prep time and that was with my husband getting the lobster out of the shells. For that final price tag, the dish just wasn't for me. Like the other reviewers noted, you will not get 3 cups of stock.I added 1.5 Cups of wine to mine and still only got a scant 2 cups. If I had put 3 cups of stock in the recipe, it would have been extremely runny as it was already a little too runny for my taste. I will try Cal's recipe next with mascarpone and I know that I will like it better. Bobby's had a whang to it that neither my husband or I cared for. Unfortunately, I have a boatload of leftovers and due to the cost we will have to eat I will not invest nor make this one again.

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I followed this recipe almost exactly, except I substituted gruyere and mascarpone for the taleggio. (Cal Hancock's recipe is on her website, but it doesn't appear to be exactly the same as her Throwdown recipe! The mussel stock did NOT yield 3 cups. Even with the liquid released from the shells, it was only a scant two cups. I added about another cup of wine to the sauce as I was adding the cheese. I could have done without that - my mac and cheese was a tad runny... I used Panko breadcrumbs and skipped the anchovies for the topping.

Overall, this dish turned out to be absolutely delicious and every bit as decadent as it appears/sounds. I doubt I will make it again, just because the ingredients are incredibly expensive and the prep is rather time-consuming (not difficult, though!. But I'm very glad I tried it and was quite pleased with the result! My craving was satisfied...

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Jody would you mind sharing the Lobster Mac & Cheese from Cal Hancock? Bobby's looked wonderful but was to envolved for me.

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Jody, I didn't write down the recipe from "Cal Hancock from Cundy's Harbor for the Lobster Mac & Cheese, can you share it with me???