Lobster Mac and Cheese

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Simply amazing... Surprising my fiance with this when she gets off with work! Tasted it and...Oh wow...lol If I can make this anyone can. So simple. Can't wait for her to taste it. Yay for me!

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It was OK but whats with the hot milk hot roux? If you use hot milk you should use cold roux If you use hot roux the milk should be at or below room temperature. You can get away with it because it's only a blonde roux but it's a bad habit if you ever make gumbo or whatever. That's why I always avoid these recipes from the "home" (untrained chefs...... The techniques are always off

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I made this as one of the dishes for my son's "seafood feast birthday dinner" and it was a complete hit! I used a little more milk (about 1/4 cup more as the cheese sauce was a little thicker than I preferred and, like some others, I used panko crumbs instead of real bread crumbs. Because I live in Oregon and we're in the peak of crab season I used half crab and half lobster meat to keep the cost down a bit. Still an expensive dish, but it's worth the splurge, pretty easy to make and very tasty!

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Made this recipe as directed except used skim milk and panko bread crumbs on top as suggested by another reviewer. My husband and I loved it! It yields a large quantity (8 servings, so looks like we will be enjoying mac and cheese all week. Next time we will halve it, or make it for a dinner party with friends.

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Love this recipe. You can get away with slightly less lobster and still have an amazingly tasty treat. My one adjustment is to make this with a young Gouda cheese instead of the gruyere and cheddar. I find the Gouda to be creamier and a better complement to the lobster.

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Best mac and cheese ever - fresh grated nutmeg is very important. I used Gruyere and Dubliner cheeses, and boiled two large lobster tails, with skewers through them to keep from curling, for a pound of cavatappi. Will make this again and again!!!

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I also substitute the bread crumbs for Panko bread crumbs. It makes a great crust; very buttery and crunchy.

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Awesome recipe, but kind of expensive!

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This was awesome! I made it for Christmas dinner. I didn't have the gratin dishes so I used a round casserole dish, served it family style and my brother-in-law (who loves mac and cheese thought it was the best he'd ever had! It got rave reviews from everyone! Thanks Ina!

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I just made this for a party. In a word, it was fabulous and my guests were raving about it. I baked it in a 9 x 12 dish and it easily filled it. I was able to get lobster meat from a local store (Stew Leonard's. The amount called for was more then generous-you could probably get away with a pound or even mix it with shrimp. The recipe was straight forward as written and the amount of cheese sauce perfect. As I do with all cheese sauces, I did taste to adjust seasonings but it didn't need much. The nutmeg was a great complement. I will definitely make this again!