Lobster Mac and Cheese

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This recipe looks awesome and I can't wait to make it. Has anyone tried using the "Fake" lobster meat in place of the lobster? I know I have used the "fake" crabmeat in some recipes with success. Thanks for your input.

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I can't wait to try this! It's something new and exciting. Based on some of the reviews I'll have to budget it in...but I can't wait to do it.

And to Richard...honestly dude....I don't like the president either but really?!?!? Way to make the rest of us look like idiots!!! Stick to the subject matter...not everything is about politics!

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First off let me say, I read the reviews before I made this to see what peoples comments were. Not so much to see if they didn't like the dish, but to see if they had added or changed anything.

I used 8 ounces of Gruyere and 4 ounces of Smoked Gruyere, added a 1/8 tsp of Cayanne, cut the Kosher Salt to 1 tsp and used Panko crumbs for this dish and it was so wonderful! The smoked gruyere was wonderful with the lobster and the cayanne gave it just a tiny kick!

I made this for a birthday dinner for a good friend and it was a huge hit.

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This will be the umpteenth recipe of Ina's that I've tried - so I'm more than confident that I can rate it 5-stars! I'm not a huge seafood eater, but because I'm making this for coworkers for a dinner party this week, I wanted to have that "wow" factor and I think the lobster will be it. I read one of the posts above about the cost, and am wondering if I could get that same effect with another protein in substitute of the lobster... just curious!

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My husband and entire neighborhood loved this dish. Thank you for giving me a keeper receipe.

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This is wonderful. It is a special occasion treat. My husband said it was the best he ever had. Thanks, Ina.

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I followed this recipe, except I left out about a cup of the cooked pasta (due to some reviews and I also added a dash of cayenne pepper, and I used panko bread crumbs because I already had that on hand. It came out pretty good...but I don't think this is something I'd make again, only because of the cost. The gruyere cheese alone was $16...and the 3 small lobster tails + 1 medium-large tail was $24 (on sale!...so that's $40 bucks just for those 2 ingredients alone. It looked so good on the show, and even though I knew it'd be costly, I still had to try it lol. Again, the dish is tasty...and the family ate it, but they all said it's not something they'd beg for me to make again, and I said "Good...because we could've had fillet mignon!" I think I will stick with using this same method, but only with cheaper chedder cheese and maybe some diced ham lol

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As always, Ina delivers an incredible dish. I can't believe an idiot like Richard can post and bring down her average rating. His post is stupid (let alone doesn't even make sense and certainly doesn't belong on comments and reviews.

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My Mom and I just made this recipe after watching the "Perfect Pasta" episode and it was TASTY! We used half as much nutmeg as the recipe called for and it still worked - a hint of flavor without overpowering the dish. Also, we cut down the amount of pasta (as per suggestions on this message board and that was successful! The other tip we took away from these posts was to cut the amount of salt, but when we took a bite, we both thought it lacked a little something. I added a sprinkle of salt and voila, immediately better! Thanks for this decadent dish, Ina!

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This is the ultimate in comfort food! I made it last night after a horrible day at work. Such a sweet, succulent, velvet, cheesy way to restore oneself. Ina - as always - you know how to rock the kitchen!!! Do you want to adopt me???