Monday, February 27, 2012
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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

Ingredients:

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

Directions:

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.

Main Meal, Seafood, Side Dish
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4 Responses to “Colorful Shrimp and Quinoa Salad”

  1. #
    1
    Cindy — December 10, 2013 at 8:41 am

    Oops! ingredients list omits shrimp and corn. Sounds intriguing tho and I’ll experiment.

    I enjoy reading your recipes and have tried quite a few to great success.

    Altho I no longer live there (thanks endless winter!) I grew up in MA so I enjoy your short bio. Great site.

    Thanks!

    • beantownbaker — December 10th, 2013 @ 4:57 pm

      Thanks for pointing this out! You’re right the shrimp and corn aren’t in the recipe. I’ll update it now.

      The winters are ruthless in MA for sure!

  2. #
    2
    Cindy — December 10, 2013 at 5:21 pm

    Thanks for responding, Wicked Awesome. And thanks for indicating the amount of shrimp to be used.

    But the amount of corn is still missing in the ingredients list although its included in the directions … so I’ll improvise. Thanks for a great recipe.

    Sorry to be such a pain in the patootie.

    • beantownbaker — December 11th, 2013 @ 7:46 am

      Sorry for all the confusion! I didn’t use corn when I made this recipe. The original recipe called for 1 cup of frozen corn.

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