Lobster Mac and Cheese

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We made this sveral months ago and sooo loved it. So being it's Valentines I am making it again as it was a major hit for both of us.
Ina you are the best. Love your recipes you make great dishes and have not found one of yours yet I would not make again!!!

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I have not yet made this recipe but it sounds awesome. I keep seeing people making the mistake of buying pre-cooked and packaged lobster meat for up to $50 a pound!! INSANITY! Be smart and buy a cull (that's a lobster with one claw for as little as $2.99 a pound! It sucks to do the extra work but you save yourself a lot of $$$. A pound and a half of lobster meat from cost affective culls will cost less then half then the pre-cleaned stuff. The fish monger will even cook the lobster and crack the claws for free if not next to free. Make friends with your fish monger!!!

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WOW. We made this for New Year's eve dinner and cut the recipe in half. We used swiss rather than gruyere and one softshell lobster. For the topping, we went with panko crumbs and threw a little paprika and cayenne on top ('cause that's how I roll. I also did this in a shallow oval casserole dish for convenience sake.

We live in Maine where lobster is readily available and very fresh, so this meal will be in heavy rotation for years to come.

For anyone who has read the scary 'It cost me 80 dollars!' reviews, it cost us a total of $7 for cheeses, $1 for pasta, $5 in lobster and $2 for cream, etc. to make a half batch that made about 8 servings!! Now $15 for 8 servings is totally doable, isn't it?

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This dish got rave reviews when I made it for a dinner party. I used rigatoni ,. since I believe it is a firmer pasta. I also prepared the dish with both lobster and shrimp ( 1 lb. of each. Fantastic! Of course, anyone familiar with Ina's cookbooks and Food Network recipes knows how great her dishes are. I'm making this dish for a football party tomorrow....can't wait.

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This is my family's favorite mac and cheese. I made it the first time with shrimp instead of lobster and it was delicious as well. I use the recipe as a base and change up the cheeses as desired and only use a pinch of nutmeg. It always comes out creamy and cheesy and does heat up well as left overs. We love it!

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Made this for Christmas Eve - 2 large casseroles - along with many other dishes. Not a drop left over.

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I have been trying to recreate a Lobster Mac and Cheese recipe I had last Christmas, and this one is a really close contender. I really enjoyed the blend of cheeses in this dish. Since I am not a huge nutmeg fan, I just sprinkled a little on top before I added the breadcrumbs. I think it gave it just the right amount of nutmeg flavor without overpowering the dish. I also cut back on salt to 1 tsp based on other reviews; I did not feel the need to add additional salt but my husband did. Next time, I'll cut back a little on the breadcrumbs; however, they are a nice touch. Overall a good dish and my husband is looking forward to it as his leftover dinner tonight.

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I made this receipt for Thanksgiving and was a great hit. My family is still talking about it today. Very easy to make. Looking forward to making it again for New Years Eve dinner. THANK YOU

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I bought 2, 1.25 lb. whole lobsters and it was not enough. The ratio of mac to meat was off. In hindsight, I should have bought another lobster or better yet, halved the recipe.

The topping was bland.

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This was really fun to make with my husband. It came out very creamy and wonderful. A few things about it though: yes, it's very expensive. But if you make it for a special occasion it's worth it. This recipee makes a lot, and it doesn't reheat very well, so if you make it, just make sure you have enough people to eat it all fresh. And lastly you can make substitutions and it still turns out good. I reversed the amount of cheese it calls for. I used more chedder and less guyere. It still came out fabulous! My mom made it and used used imitation crab instead of lobster and it tasted great too! One can never go wrong with cheese and pasta.