Lobster Macaroni and Cheese

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I though this recipe was great. I made a few modifications because my husband has high cholesterol 2% and butter sub. I also added crab meat as well.

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Sorry to go against the trend, but this was so rich I could not eat it and had to make myself something else for dinner. Hubby and daughter decided it was "eatable" but next time want me to make my usual mac and cheese and just add the lobser. WAY too much fat. The dog liked it, but pretty expensive thing to become dog food.

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Very, very good. For two people, I cut the recipe in half. Still enough mac for 4 servings. In the sauce, I used 6oz extra sharp white cheddar, 6oz gruyere, and 4oz marscapone. When I brought the stock to a boil after draining out the shells I added in some freshly grated nutmeg and a touch of white pepper. The recipe was simple to make and impressed my date. Will definitely make this again!

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Overall this was a great mac & cheese. I like my mac & cheese to be a bit more creamy, so I made it with 3 C. of whole milk and found it to still be dry. Next time I will use more milk and possible heavy cream for 1/2 of the liquid. The cheeses were wonderful, and I also added a bit of fontina. Everyone who tasted it loved it and that is what matters!

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Excellent! Subbed the sharp cheddar for fontina and added 1lbs fresh dungeness lump crab meat with the lobster. I made more than what was called for as I was serving 6 people. Goes well with tuna tartar w/quail eggs and olive loaf crostini.

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I must admit there are some problems here.... Like me unwittingly not realizing that the Pecarino was a accent cheese. What I did was divide the cheese up into equal amounts. End result was a HUGE overpowering pungent $40 Lobster cover up..... It was good, and I admit to loving the qualities of Pec/Rom or Parm.. This was just too much. Also, if I decide to try this again I think I'd do 2 lbs of Craw fish tails.

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This was wonderful. I planned it out a little as to not break the bank. A local grocery store had lobster tails on sale for two weeks so I bought a tail each week. One week, I bought the Gruyere and another week I bought a really nice quality Romano. I bought a half pound of small scallops to give it more of a seafood flavor. It took me about 3 weeks to get all of my ingredients but it was sooo worth it. Will try again.

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Was awesome! Very rich, nice lobster flavor. You could add other seafood and like scallops would be delisous.

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This is the best mac and cheese I have ever made! I used heavy cream instead of milk and it gave the macaroni a great creamy texture. Adding the roux after the cream thickened is the key to this recipe. Delish!

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I used three 4oz lobster tails and a handful of shrimp. I served this as a main dish because it turned out to be a ton of food. The "small" dish I baked it in began to run over in the oven <lol>. I am cooking it again soon but with a little less cheese and pasta. I may even substitute the Romana for Fontina.

I was trying my best to find a recipe close to the Lobster Mac-n-Cheese served at Oceanaire Seafood Room. This is the closest. very tasty!