Food Network
Home> Recipes> Seafood>
Mizuna Lobster Mac N' Cheese Recipe

Mizuna Lobster Mac N' Cheese

Recipe courtesy Frank Bonanno, Denver, Colorado, 2007

Show: Food Network ChallengeEpisode: Mac and Cheese

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (15)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 15

Showing 1-10 of 15

Sort by:

Newest

  • on January 25, 2010

    Flag

    The dish is delicious and incredibly decadent, but I don't think it's really mac and cheese. Don't expect a very cheese flavor to the dish, as the only cheese it uses is mascarpone. Instead, most of the flavor comes from the lobster, butter, and cream, which makes a great dish, just not what I would consider mac and cheese. I didn't think the lobster oil added much to the final dish, as the subtle flavors were drowned out by the lobster itself. Would probably add less butter in the final assembly. Overall a great dish, I just wish it tasted more like mac and cheese.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 30, 2009

    Flag

    A lot of recipes are rated as excellent when they are only worthy of 4 stars- good. This is really a 5 star dish- best mac n cheese I have ever put in my mouth. (And mac n cheese is my FAVORITE FOOD. It is not your typical 'soul food' mac n cheese, the recipe puts a delightful spin on an old dish everyone loves and somehow makes it better. It melts in your mouth- I can't explain how wonderful this dish really is. If my waistline could afford it I would eat this dish every day! :

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 01, 2009

    Flag

    This dish is well worth the effort to do it the right way, it's fabulous. Otherwise let Frank make it for you in Denver. My lazy version is to make half the recipe, cutting the butter down to 4oz in the beurre blanc. It's a small sacrifice in taste and texture, but it's either that or mix in some Lipitor! With half the recipe two people can actually consume all of it in one sitting. This way you don't have wasted left overs as it will not re-heat. The sauce breaks into an oily mess no matter how low and slow you try to warm it up on day 2.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 18, 2009

    Flag

    whomever posted the last review with 1 star must have done something drastically wrong! we've made this twice and it is one of my favorite recipes...we are lucky enough to have Mizuna in Denver but won't try this dish there....I know Frank's will be better than what we do at home and I don't won't to ruin the perfection we think we have ;- ...maybe one day we'll try the real thing...but until then this is a recipe we will make time and time again! a must make!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 18, 2009

    Flag

    Never in my life have I gone to such great lengths to distroy a perfectly good lobster! YUCK

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 28, 2009

    Flag

    I'd been wanting to try making lobster mac & cheese for some time, but when I found this recipe, I knew I'd have to have a good excuse to make something so rich. My husband was planning to ride in a 150-mile bike ride from Boston to Cape Cod to raise money for MS, and you KNOW you need to carb load before a trip like that, so.....

    First of all, yes--four sticks of butter is a lot. But, you can easily justify it if you don't serve this as a large entree portion. It may have a lot of fat in it, but it's all there for a reason (flavor, texture, depth, and it's important to the dish (and especially important to making a good buerre blanc! Just plan to make the portions smaller than you might with a normal pasta entree, and pair it with a nice salad and seasonal veg side. I did an arugula, watermelon, red onion salad with fresh herbs and balsamic vinaigrette (June in Boston means a lot of nice arugula!

    I used medium-sized shell-shaped pasta instead of elbows, to reflect the spirit of the dish, and really liked the toothsome texture it added to the dish. The larger pasta shape nestled with some of the chunks of lobster and sauce nicely, too.

    Didn't have chervil in my store either, so I just snipped some chives from my garden. The fresh, green herbs and the smoky, red lobster/paprika oil really made for a beautiful, tasty garnish.

    Going to try to reheat some leftovers today. Planning to re-heat on the stove at low heat, so as to not break the sauce, as would happen in a microwave.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 05, 2009

    Flag

    What a great recipe....and with regard to Ryan's review from Melbourne, FL-I heve never read anything so offensive on Food Network. His remarks obviously indicate he has the intelligence of a lobster at best.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 26, 2009

    Flag

    I just tried the mac n' cheese, and it wasn't good at all. I don't know what everyone else is talking about when they say this recipe is so good. I think this recipe is gay. Way to go Mizuna, you managed to turn innocent lobsters into a big gay greasy Macaroni dish.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 11, 2009

    Flag

    Even my picky kids loved this. I think 12oz of butter to too much, next time will make the beurre blanc with less butter. Also used lump crab with the lobster. Didn't make the lobster oil as I seasoned the lobster and crab water when cooking. Otherwise a great recipe, perfect for company!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 19, 2009

    Flag

    My turn for dinner club and, oh joy, I get the chef in the group assigned to my house. I did a theme dinner of 'classic pairings': weenies and beans (chicken sausage in brioche and tuscan bean salad, tuna salad (nicoise with grilled ahi tuna, grilled cheese and tomato soup(roasted tomato and roasted yellow pepper soups with serrano cream and grilled eggplant, zucchini and smoked mozzarella mini-panini with the grand finale being mac n' cheese (lobster mac n' cheese. I followed most of the recipe to the letter, except that I made a stock from the lobster bodies and shells, reduced it and added it to the beurre blanc and I made a chive oil instead of lobster oil (pretty green addition to the plate with a few roasted asparagus. The chef applauded and more than one guest was spied using a finger to get the lingering schmeer of sauce from the plate. My only complaint was that killing the lobsters with a knife instead of the old boiling water plung was the grossest thing ever. They keep moving for a long time. Ugh. Next time I'll make my husband do that!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.