Lobster Mac and Cheese

Lobster Mac and Cheese
Photo by Ellen Silverman


  • Two 3-pound lobsters, steamed, shelled, and meat cut into 2-inch pieces
  • 7 Tbs. unsalted butter; more for the baking dish
  • Coarse salt and freshly ground black pepper
  • 2 tsp. finely chopped flat-leaf parsley, for garnish
  • 1 tsp. dry mustard
  • 2 cups grated sharp Cheddar
  • 1 lb. elbow pasta
  • + 4 more ingredients
    • 1 tsp. grated nutmeg
    • 4 cups milk
    • 1/3 cup all-purpose flour
    • 1 cup breadcrumbs, preferably fresh, or 2 slices stale white bread

Heat the oven to 425°F. Lightly butter a 3-quart ovenproof dish and set aside. If using stale bread, tear it into 1-inch pieces and pulse them in a food processor until smooth. Melt 2 Tbs. of the butter in a skillet over medium heat, add the breadcrumbs, and swirl to coat with butter. Cook the br...

View full recipe at Fine Cooking


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