Lobster Mac and Cheese

After the first time I made this Publick House Mac and Cheese, I knew I’d be making it again soon. With lobster. As I mentioned, Hubby loves when The Publick House has this special on their menu and I wanted to recreate it for him.

I decided to get pre-cooked lobster meat instead of cooking the lobsters myself. I headed over to Wulf’s Fish Market where they did the hard work for me. I did have to wait for the lobster meat to be removed from the freshly cooked lobsters, so I ran other errands and came back for it. I got two lobsters worth of meat which came out to about 3/4 of a pound.

I mixed the lobster in to 1/3 of the mac and cheese that this recipe makes. I actually made a whole batch of the mac and cheese and used part of it for this Lobster Mac and Cheese and I mixed roasted vegetables into the rest of it.

Two Years Ago: Spaghetti Squash with Spinach and Raisins
Three Years Ago: Creme Brulee – two ways
Four Years Ago: Cranberry Applesauce – take two

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Lobster Mac and Cheese

Lobster pairs perfectly with this subtle creamy mac and cheese

Yield: Serves 4


1/3 batch of mac and cheese
meat from 2 lobsters (~3/4 lb of meat)


Make mac and cheese according to this recipe but do not bake it. Either only make 1/3 of the original recipe, or make the entire recipe and scoop out 1/3 of the mac and cheese.

Stir the cooked lobster meat in to the mac and cheese prior to baking at 350F for 20 minutes.

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