Lobster Mac and Cheese

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The family gave it great reviews. Myself, on the other hand, thought it was a little bland. I would prefer a recipe with a little more kick to it.

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Delicious. Sophisticated simplicity, just like Ms. Ina! To cut back on the cost, I combined lobster and bay scallops for tender sweet seafood. A splash of sherry adds a nice note to the sauce. Panko blended with extra shredded cheeses makes for a nice topping. Sprinkle with a little cayenne or more nutmeg.

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This is incredible! I made this with a pound and a half of lump crab meat instead of lobster, for an Academy Awards dinner party. So rich and creamy! Worth the spurge once in while!

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This makes a delicious mac and cheese without the lobster, which is how I made it. One-half recipe was perfect for four individual gratins. Made it ahead without baking, so when we were ready, it only took a short time to finish it.

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This is definitely a winner. The only issue I had was that the one pound of macaroni was too much pasta for the amount of sauce, but that just might be my personal preference to have a saucey dish. I bought one whole lobster tail for this recipe and I really should have had two tails. At $27 per tail, that makes this a pricey dish, but it was absolutely DELICIOUS. A definite dish for a dinner party, although I'm not sure it will stretch to 8 servings, particularly if someone wants seconds. Add some steamed asparagus and maybe an orange and spinach salad for color and crunchiness and you have a winner. Thank you Ina!!!!!!!

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very good !! my boyfriend and i loved it ..will def do this one again

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I've always thought lobster mac and cheese was a weird concept but I got Ina's Foolproof cookbook for Christmas and it looked so delicious that I gave it a whirl. This was by far the best mac and cheese I've ever eaten. I halved the recipe, since it's just my husband and me. It still made a lot. I used two lobster tails and steamed them, then cubed the meat. There was plenty of lobster. I used Kerrygold aged cheddar and Boar's Head gruyere. The only changes I made in the recipe were to use 2% milk instead of whole milk and whole grain shells instead of regular pasta elbows or cavatappi. I'm not fooling myself that my changes made it healthy, but maybe they helped! Believe me, it was still plenty rich and the lobster flavor came through beautifully.

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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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This was great! Used imitation lobster meat and couldn't find Gruyere so used Gouda cheese. Also didn't have nutmeg but the recipe still tasted awesome. Will definitely make again. Would like to make it a little spicy next time.

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I made this for the first time and my family LOVED it! I used half of the amount of gruyere it requested and added swiss (gruyere too expensive but has great flavor. I also used shrimp instead of lobster. I didn't use as much nutmeg as requested, but after reading the reviews I will try cayenne pepper next time. I used a whole pound of pasta and my dish was very creamy, not at all dry. Maybe it's because I baked it in one dish instead of four gratins. Thanks Ina! You have never disappointed me!