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. Overly elaborate in both technique and ingredients. Finally, I felt the Panko bread crumbs needed to be tossed with a bit of melted butter. Further, it wasn’t creamy enough – I found I had to add nearly twice as much milk as the recipe directed. Also, I found the additions of garlic, shallot and onion distractions rather than contributions. Bake until sauce is bubbly and crumbs are lightly golden.” Simple as that. This changes everything when it comes to comfort food. This seafood mac and cheese is ooey, gooey, cheesy and full of rich melt in your mouth lobster.
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. This lobster mac and cheese is an elegant, grown up version that takes mac and cheese to a whole new level.
We enjoyed this well enough, but not nearly enough for me to make it again.
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