Lobster Macaroni and Cheese

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Simply the best dish I have ever made. Used imitation lobster because I am a vevetarian. I didn't have a problem with the 4 cups of cream being soupy at all like a few others have mentioned. Just need patience to get the cream thick. Sweet and smooth and warm on a rainy Tuesday night. This was fun and way too taste.

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I made this recipe for an Easter side dish and it was fabulous! I've made other lobster mac recipes but was never happy with them because the lobster seemed rubbery. I believe the secret to the success of this recipe (in addition to the wonderful spices used here is that you don't precook the lobster meat first. The lobster cooked perfectly in the time it took to bake this and there is NOTHING I would change...

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Shut up! So good it brings tears to my eyes! We could not find the Gruyere, so we used Swiss Emantaler. I can't wait until lobster tails go on sale again. Oh no, I'm already drooling...

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I liked this recipe, however, I didn't like the cheeses too much and it was kind of time consuming. The big ingredients in this dish were expensive and I thought there was a funny after taste from the cheese. Other then that my family and I enjoyed it.

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I normally don't give recipes five stars if I think they have a major flaw in measurements but I'm making the exception with this recipe because it is so yummy! No way do you need 4 cups of cream in this recipe unless you are making mac and cheese soup so I reduced the recipe by half. I ended up using a few different kinds of cheeses that I had in my refrigerator, but it still turned out good. Its so exciting to taste a recipe half way through the process and just know its going to be good and that was surely the case with this recipe. This recipe is not plain, nor is it difficult. Just have all the ingredients ready to go because everything cooks fast, especially if you are not trying to thicken 4 cups of cream! I also think this recipe could be lighted up by using milk and less cheese and cheapened up by using shrimp or even no seafood which is probably something I'll try in the future.

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This was so very good!! I used a little more white wine than called for as the proportion to the flour was a little off. I used fat free half n half (since that's what I had on handand never missed the cream. Not exactly a diet dish, but for special occasions, who cares!!

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Absolutely loved this recipe! will definitely make again, although with the price of some of the ingredients it will be used for special occasions. Really delicious and so worth the price!!

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This recipe is incredible! Before added in the raw lobster I was 'sampling' the mac & cheese, and holy cow was it good! We baked it as directed and it came out perfect. It will become our new New Year's Eve tradition - YUM!

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I'm an old pro at making mac n cheese, but this is hands down, the BEST recipe for it I've ever tried. It was outstanding.

If you watch the video and follow the directions exactly, you can't make a mistake. Mine wasn't greasy at all, but I didn't allow the sauce to actually boil before I added the cheese, so it didn't break.

Honestly, this is so good that you really don't need the lobster. The beauty of Gruyere is that it is so creamy when melted. If you are tired of dry, crumbly macaroni and cheese, this is the one for you. I agree with everyone about it being a special occasion treat though, because the ingredients are pricey.

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Really tasty! We had tons of leftover lobster from this summer just sitting in the freezer, and this was a perfect way to use it. You really don't need to use the heavy cream called for - 1/2 and 1/2 worked just fine. This is probably one of the richest/creamiest mac and cheeses I've ever made and that was even without using cream. I typically make a béchamel with milk, which would also work if cream or 1/2 and 1/2 is too much for you.