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Vegas style Mac 'N' Cheese with Grilled Lobster Recipe

Vegas style Mac 'N' Cheese with Grilled Lobster

Recipe courtesy Adam Gertler

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

Showing 11-20 of 27

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  • on August 06, 2008

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    Loved the creamy cheeses, and fresh lobster is a must

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  • on August 04, 2008

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    I followed the recipe exactly...and tasted it before I put the bread crumb mixture on and it was so perfectly creamy and delicious. Then after I threw the bread crumbs on and put under the broiler it was not as tasty. I will always use this recipe from now on minus the breadcrumb topping. Better to just put cheese on the top and crisp that.

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  • on August 01, 2008

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    I finally had the chance to try this recipe and made it for my neighbors. Everyone said it was the best mac and cheese they ever had. "waste of lobster" needs to shut her mouth and get a life. She didn't even try the recipe because she was "offended" by the ingredients. How retarted! Just ignore that "rating" and try it. It's fantastic!

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  • on July 31, 2008

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    This recipe was fabulous on so many levels. First, I made a "po' boy" version with imitation lobster. I marinated the fake chunks and threw them on a stove-top grill pan for a few seconds just to color. Great! I can't wait to try it with the real thing. The flavorful marinade added great flavor to the dish. Secondly, the consistency was perfect. It was cheesy and thick and very easy to plate, which was surprising for a stove-top (not baked mac and cheese. I hate processed (American cheese but you cannot skip it! It was most likely responsible for the perfect texture and yet it didn't have much effect on the taste. Also, it reheated well the next day without the grease separating from the cheese, again thanks to Kraft singles. I halved the recipe and it fit perfectly in a 13x9 pan. The panko topping was superb, in fact I might increase it next time. I used Italian Seasoning in the McCormick Grinder for a tasty addition. Thanks Adam for a great dish. All three of you should have won!

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  • on July 31, 2008

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    Prepared without lobster and still delicious!

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  • on July 30, 2008

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    ...although the recipe as listed will literally feed an army (think two normal casserole dishes--I'm not sure how he fit it in one!. The crust is fabulous and the cheese sauce is thicker than standard. I loved it, shared the second casserole dish with friends, and they loved it too! = Will make again for a potluck.

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  • on July 30, 2008

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    This is a fantastic recipe even without the lobster. It makes ALOT so I halved the recipe. I also substituted Velveeta cheese for the processed cheese slices which made it extra creamy. Be sure to watch the bread crumbs in the broiler very closely or they will burn!

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  • on July 29, 2008

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    This has got to be the best I ever had! If you don't like lobster, sub in Kielbasa or Polish Sausage.. yumm!

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  • on July 29, 2008

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    I made Adam's mac 'n cheese (minus the lobster. The whole family loved it. The cheese sauce was delicious. The recipe was easy to make. The only word of caution that I have is be careful when you put the casserole under the broiler. The panko breadcrumbs brown up more quickly than regular breadcrumbs and I almost burned the top. The recipe makes a TON....for a family of four I would recommend cutting the recipe in half. Thanks Adam for a delicious dinner that we will definately make again.

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  • on July 28, 2008

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    I thought it was overkill and the lobster process too complicated. It was good, but the work exceeded the product, including how long it took me to find the right cheeses. It was too cheesy and rich. What I did like was the panko bread crumbs, that Paula Dean raved about.

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