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Rating: 4.13 stars
95 Ratings
  • 5 star values: 47
  • 4 star values: 28
  • 3 star values: 9
  • 2 star values: 7
  • 1 star values: 4

High class meets down home. This dish is just my style. The amazing combination of flavors make this one of my favorites.

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
8
Yield:
1 - 4 quart casserole
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.

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  • Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.

  • Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.

  • Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Pour the macaroni into a 4 quart casserole and smooth the top. Sprinkle evenly with the panko crumbs.

  • Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.

Nutrition Facts

913 calories; protein 60.9g; carbohydrates 55.4g; fat 49.2g; cholesterol 217.7mg; sodium 1112.7mg. Full Nutrition
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Reviews (70)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2009
I thought this recipe was alot of work but worth it. I modified the recipe by just ommiting the part about cooking the lobster & using the shells and just used lump lobster meat bought from the fish market instead. It was great! Read More
(87)

Most helpful critical review

Rating: 2 stars
05/25/2011
Try Ina's recipe (The Barefoot Contesa) on Food Network. Better and easier. Read More
(44)
95 Ratings
  • 5 star values: 47
  • 4 star values: 28
  • 3 star values: 9
  • 2 star values: 7
  • 1 star values: 4
Rating: 5 stars
01/05/2009
I thought this recipe was alot of work but worth it. I modified the recipe by just ommiting the part about cooking the lobster & using the shells and just used lump lobster meat bought from the fish market instead. It was great! Read More
(87)
Rating: 5 stars
11/04/2010
It is very good--not really difficult at all, just a little labor intensive. Use a good blender to grate the cheese, and most of the work is done. I add several more garlic cloves, peppercorns, and use lobster tails I get at Sam's for under $20. It's really not that spendy--this recipe actually makes about 8 entree-sized servings. I just use equal sized amounts of the cheeses--usually about 6 oz. portions, grated. I never use a whole lb. of macaroni--a half pound is plenty. This is good even if you omit the lobster. Try adding diced ham instead, or leaving out meat altogether. I also like it with a little heat--use some cayenne or a couple of tsp red pepper flakes--or just serve with your choice of hot sauce. Read More
(62)
Rating: 2 stars
05/24/2011
Try Ina's recipe (The Barefoot Contesa) on Food Network. Better and easier. Read More
(44)
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Rating: 3 stars
12/02/2012
We enjoyed this well enough, but not nearly enough for me to make it again. The execution of the recipe is unnecessarily complicated, for one thing - it should have been nearly as basic and straightforward as “while pasta is cooking make the white sauce – melt the butter, add the flour. Stir in the milk, cook until thickened. Add the cheese off heat. Mix in all remaining ingredients. Top with buttered bread crumbs. Bake until sauce is bubbly and crumbs are lightly golden.” Simple as that. Also, I found the additions of garlic, shallot and onion distractions rather than contributions. Further, it wasn’t creamy enough – I found I had to add nearly twice as much milk as the recipe directed. Finally, I felt the Panko bread crumbs needed to be tossed with a bit of melted butter. Overly elaborate in both technique and ingredients. I did like the combination of cheeses, but this could have been as easy as simply making macaroni and cheese with a variety of cheeses and stirring in some lobster. Read More
(23)
Rating: 4 stars
01/20/2009
I made this recipe for a large dinner party so I tripled the recipe to 24. I was multitasking during the prep and discovered the next day that I left out 9 cups of cheddar cheese! It was still a very good dish even without the cheddar but I look forward to making it again using all the ingredients. Read More
(14)
Rating: 5 stars
08/03/2009
I used crab instead and it was still excellent! Read More
(14)
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Rating: 5 stars
12/08/2011
Excellent recipe. We really love it it. As close as I've found to one that we enjoy at Binion's Steakhouse. I shorten the prep time by sauteing the onions along with the garlic and shallot, and skip the 20 minute boiling. I added about 1/4 cup extra milk because the sauce was so thick. Read More
(13)
Rating: 4 stars
12/25/2012
I made the following changes: I used about 1.5 Cups of leftover steamed lobster and used its butter dipping sauce to saute onion & garlic plus bits of celery sliced mushrooms & 1 tbsp of chopped red pepper. Instead of elbow macaroni I used linguine. For cheeses I used an 8 oz. bag of mixed Mexican-style cheeses & some parmesan. No need to brown the roux 10 minutes nor strain the milk. I did not let the sauce thicken too much as it continues to thicken when it bakes. I browned the panko crumbs in 1 tsp olive oil. Also I baked the casserole about 25 minutes until it was good & bubbly and starting to brown around the edges. Good recipe very adaptable. Read More
(10)
Rating: 5 stars
06/22/2011
I didn't have any of the cheese suggested so instead I used Velveeta. I know it isn't quite the same but it worked out perfectly! Still added onions shallots ground pepper and lots of chopped lobster. Absolutely delicious! Read More
(9)