Mizuna Lobster Mac N' Cheese

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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!

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We have lobster pots and believe it or not, we sometimes get sick of lobster rolls and plain boiled lobster. My boyfriend is not a cheese guy, but I am! I was desperate to find a Lobster Mac and cheese we would both love and this is it! It is awesome. And I learned how to make a killer Buerre blanc. Only peeve is it doesn't really make good leftovers as the sauce breaks when reheated in the microwave. Small price to pay though.

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I saw this recipe on a mac and cheese compotition and had always been keeping it in the back of my mind. My husband and I are hosting a reception for his newlywed son in a couple of months and I thought this would be great...if it turned out to be delicious....WELL....it did....I followed the recipe to the end, except I could not find fresh cervil, so I used italian parsley. I got my lobster from Maine (Sagamore Lobster Company It came the day after it was had been collected. AND, was wonderful......It is definately a KEEPER....

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I have had this at the restaurant and it is out of this world good! I have had other lobster and macs and they pale in comparison. Inspiration for this recipe comes from Thomas Keller of the French Laundry. Looking to wow some friends or relatives. Give it a whirl. You won't be sorry. It's worth the effort, if you have the time.

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Had a seafood mac and cheese at a restaurant last night and wanted to see if I could duplicate it. Instead of just lobster like this recipe, the restaurant had scallops, crabmeat, and shrimp. Delicious! Was just trying to find a cream sauce that would be suitable. Any suggestions? Gave it 5 stars so I could submit this.

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I am preparing this cheese N'Mac for
my family tonite. I decided to add
Carnation Evaporated Milk instead of
heavy cream. Also, I'm adding a little
Mozarella cheese with it as well. Garnished with likely seasoned tomato
slices. Hope the family enjoys it !

Sharon Dee, Sacramento Ca