Lobster Mac and Cheese

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This had great flavor. I used shrimp and it was wonderful. I agree leftover ham would be great but I would cut down on the salt if using the ham.

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This was a wonderful dish, with great flavor! I ended up making a big casserole because it was way more than 6 - 8 servings; we'll be eating this for the rest of the week. I didn't give it a 5 star because both my husband and I agreed that if we are going to have lobster (a very pricey mealthen we'd rather had it in something else. I will be using this recipe at Thanksgiving with left over spiral ham. I believe the sweetness from that should be about on par for this recipe.

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This was just awesome! I made this in a big cassarole pan. It was just wonderful. I followed the recipe to the T...if you are thinking of trying this...do it is worth it!

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Absolutely delicious. Followed the recipe exactly.

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Five stars all the way! It's fifty miles to 'possibly available' lobster so I substituted ham chunks and sliced mushrooms. I sautéed the mushrooms before adding. As some have stated previously it made a pile of Mac and cheese. Since I had leftovers galore I took it out of the gratin dishes, mixed it together with a little half and half and applied a new top crust before baking just long enough to heat it and brown the new crust. It may have even been better the second incarnation! I took it to a family gathering and got rave reviews. One nephew went around 'making' other folks taste it.

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I halved the recipe, using the meat from a cooked 1.5 pound lobster. The only small change I made was to add minced garlic to my breadcrumbs, and prepare everything in one large gratin dish. It is a very tasty recipe, my husband is still raving about it. The halved recipe easily makes 4 or 5 generous servings, and reheats well. If I make it again, I will go with even sharper cheese (I ***** Cheddar and regular Gruyere, so I will have to think on how to up the sharpness. My one complaint as someone who was raised on lobster was that you do lose the flavor of the lobster....I would recommend leaving the chunks large, not small as other reviewers suggest.

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Delicious as written. Only problem is that in my opinion, the 6-8 servings is more like 12+ unless the persons eating it is totally starving. Will absolutely make it again, but cut in half.

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Excellent recipe! Since lobster is very expensive back home I do it with shrimp, first I sautee the shrimp in butter add some onion and garlic and afterwards I mix it with the rest of the ingredients. thank you Ina...

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I made this dish to accompany our Christmas Eve Seafood Spread, because we had guests who love mac n cheese and only thought seafood was "okay" -- until they tried this side dish! I did add more cheese -- gouda, parmesan, jack and fontina to cater to their cheese obsession; they took left-overs away with the recipe! I have since pared the recipe down to serve just my husband and I, and we have enjoyed it twice more since Christmas!

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I made this for a party and it was amazing!