Lobster Mac and Cheese

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What happened to Richard's review? I give this recipe 5 stars just because of all the people who thought he was such a dope. I'd love to read his side so I could pile on. Great tips on how to tweak the recipe. Will try it tomorrow

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I don't get fresh lobster often in the desert (Las Vegas it's just too pricey when they "import" it. I can find frozen bags of langostinos for a modest price and they don't need to be cut up, saving me time. Tasted wonderful with them. I will probably try shrimp next time. I also added a little green onion tops for color in the sauce mix before I baked it - pink, green & white - beautiful!

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My husband and I loved this recipe. I tweaked it a little based on some of the other reviewers comments. I left out the nutmeg altogether, I added cayenne pepper (I like it spicy! , I added about a cup of parmesan cheese in addition to the other cheeses and I used panko breadcrumbs for the topping. AMAZING!!! Definitely give this recipe a try.

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Rich your remarks are ridiculous.
We all watch our pennies these days, but I can save and wait for a great sale to make a fab and special dinner for my family. BTW I subbed shrimp from a great sale. I think King Crab would be fabulous too.

Rich I suggest to help you feel better, try giving money, canned food, tpaper, coffee, soap, shampoo, and pet food to the local food bank, which I do every single month. Maybe you can also help cook Thanksgiving dinner for the unfortunate in your area.

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Great recipe and like a lot of Ina?s fans I too always manage to ?tweak? her recipes. On this one ? I cut the recipe in half backed, off on the nutmeg and amount of Gruyere, tossed in a handful of good Parmesan and also used Panko bread crumbs and a little Cayenne as Laurie from Maine did. (I?ll try the smoked Gouda next time As I?m the only one in our household who eats lobster, I did a major ?tweak? (sorry Ina and used good diced ham in this recipe keeping one portion with lobster in a separate baking dish for me. The family LOVED IT. And this salt issue ? Please people ? TASTE as you cook. Don?t wait until the dish is finished then complain about the salt. When using cheese, TASTE IT ? it?s usually salty so adjust your recipes accordingly.

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Decided to make this on a rainy and cold afternoon.....it came out great...I did substitute shrimp for the lobster. Still delicious!!! It will definitely be one of my favorites.

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I made this mac and cheese for when my daughter
came home from college. It is the best mac and cheese
ever. It is worth the extra time and money it took to make.

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I made this recipe for a dinner party for our close friends and it was a HIT. I followed the recipe and it was worth every penny. Pricey but well worth it.

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Used Cavatapi and didn't reduce the amount like some other reviews recommended. It was perfect. I did sub 1 oz parm for 1 oz gruyere as other reviewers suggested. The lobster flavor was well balanced throughout and everyone was very impressed. It made 6 ample servings.

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The recipe is easy and delicious. 1/2 tsp of nutmeg is too much. I used less than half this amount and still felt it was a little strong. The suggested cayenne addition worked great.

Repeated in this thread is the myth that kosher salt is less salty than regular. this goes along with the idea that it is supposed to have less mass per volume than ordinary salt. I've found this to be false both by grinding kosher salt (it retains its original volume and weighing equal volumes of kosher and regular salt (same weight. So use kosher and regular salt the same way. I was surprised when Ina put all that salt into mac and cheese. All that cheese should provide plenty of saltiness. Obviously, salt to taste.