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Lobster Macaroni and Cheese Recipe

Lobster Macaroni and Cheese

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (127)

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Average Rating:

Total Reviews: 127

Showing 31-40 of 127

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  • on November 22, 2011

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    OMG!!!! Made this for an engagement party and it blew everyone away!!
    Im a professional caterer and I loved this.I made a few changes I used lobster base instead of tomato paste, BAM!! (which kicked the loster flavor up a few notches also added a little cream cheese(green onion & chive to the sauce.This is a keeper for my catering menu!!!!

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  • on November 20, 2011

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    OMG!!! OMG!!! Love this recipe, it was not greasy, it is rich and can stand alone as a meal served with a veggie or salad. Made some changes, omitted greasing a the pan, added another small shallot, with a dash of garlic powder, 1/4 cup of finely onion, 1/3 cup of white wine (Pinot Grigio, had one lobster tail sub missing LT with shrimp and I used Kraft Triple Cheddar Cheese and yellow sharp cheese (not able to find the recommended cheeses.

    I ate so much of the dish; I could not lay down for a long while. The next day I had this for breakfast, lunch and dinner. Due to the high calories will not serve this again until Thanksgiving.

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  • on November 19, 2011

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    Let me tell u something...had always made the mac and cheese the way mama did w/ eggs and milk...tried this recipe last year and everyone noticed...this was so awesome so cheesy such flavor even the next day when mac and cheese is usually a little dry and clumpy...this year on thanksgiving, mama's making her mac and cheese because can't convince her otherwise but I'll be making it the NEELY way uh you betta ask somebody!! lol...oh P.S. I made it sans the lobster absolutely fabulous!! Thanks

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  • on November 13, 2011

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    Delicious. Made with langostine instead of lobster and really enjoyed it!

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  • on October 28, 2011

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    Great will make again. Brian it will seperate if you don't keep stirring!

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  • on October 19, 2011

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    This was wonderful. I am telling all my friends about it & sharing the recipe. Love their food as much as I love watching them.

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  • on October 02, 2011

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    This recipe was very good. I threw in a few small tweaks of my own. I first had Lobster Mac & Cheese at a restaurant in Pittsburgh called Capital Grille. I really liked it and wanted to try to make it at home. I came across this recipe, it looked like it could be pretty close, so I thought I'd give it a try. As it turns out, it was really close to what the restaurant served. Instead of lobster tail meat I used lobster claw and knuckle meat. The orange color from that meat gives it a nice color contrast. Also, instead of penne pasta, I used campanelle pasta noodles because thats what the restaurant had used. This recipe was very easy to make and it will become one of the dished I make for the holidays!

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  • on September 28, 2011

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    I followed recipe the recipe to the letter. Saw the show, not sure what went awry but the cheese separated and it was Exxon valdez on the bottom of the dish. Any tips I'm all ears.

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  • on August 20, 2011

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    Wow this dish is decadent or as my mother said, it is rich. However, we all thoroughly enjoyed it. I didn't change a thing. I'm not sure if they mentioned salting your pasta water, but I did. I didn's find it too greasy as others have mentioned. I have had it twice now and it was good each time. The second time we replaced the lobster with lump crab meat ans shrimp. My family thought I was a super star in the kitchen once again. Since this is expensive to make, I only make it for special events.

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  • on July 10, 2011

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    Very very good.
    I did tweak a few things.
    I added a cup of sliced mushrooms
    Used 2x the amount called for cayenne pepper
    And I made it with half lobster and half shrimp
    And I used elbow pasta
    Delicious :

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