I’ve been flirting with lobster macaroni and cheese for a looooong time. It’s just that I love macaroni and cheese with a deep and abiding love, and I feel the same about lobster. And I knew that if it was made the right way, this could be the Endless Love version of lobster macaroni and cheese.
I also didn’t want it to take forever and a day to make. In my quest for the great LM&C recipe, I have come across a whole variety of recipes that have asked me to do things like save the lobster shells, simmer them for hours, strain them through cheesecloth, run around the kitchen three times chanting incantations…you get my drift. I do want an amazing recipe, but I want to be able to eat it the same day without having to take a nap first. So when I came across Ina Garten’s recipe on the Food Network website, I knew I had finally found the lobster macaroni and cheese love of my life. Lots of lobster (I was aiming at recipe that gave the lobster equal time with the macaroni). A combination of cheddar and gruyere cheese. Buttery bread crumbs on top. I’m having heart palpitations just reliving it as I type.
Now, here’s my usual advice on the lobster. Get your supermarket to steam it for you, and get whomever is going to get the pleasure of dining on this dish with you to shell the lobster for you. After that, this whole thing is smooth sailing.
Lobster macaroni and cheese. Doesn’t the very thought of it make you feel like all is right with the world?
Lobster Macaroni and Cheese, from Ina Garten