In my effort to come up with dinner solutions, here is my latest recipe. The Mac and Cheese recipe to follow can be made with or without the lobster. You can also substitute the lobster for chicken.


Kosher Salt

Ground Black Pepper to Taste

Your Favorite Oil (I use extra light olive oil for almost everything)

1lb Elbow Macaroni

1 Quart Milk

1 Stick Unsalted Butter, Divided

½ Cup Flour

4 Cups Gruyere Cheese, Grated

2 Cups Extra Sharp Cheese, Grated

1 ½ Pounds Lobster Meat (I buy the knuckles and claws , I have found this to be most affordable. if you end up with a little less meat, don’t worry,  it will still be delicious)

1 ½ Cups Fresh Bread Crumbs (about 5 pieces of bread, crusts removed)


Pre-Heat Oven to 375

Drizzle Oil into a Large Pot of Boiling Salted Water. Add Pasta and Cook According to the Package Instructions, About 6 to 8 Minutes and Drain.

While the Pasta is Cooking, Heat the Milk in a Small Saucepan, DO NOT Bring the Milk to a Boil. In a Larger Saucepan Melt 6 Tablespoons of Butter and Add Flour. Cook Over Low Heat for About Two Minutes (this takes the flour taste out of the rue) Stirring with a Whisk. Still Whisking, Add the Hot Milk and Continue Cooking for Another 2 Minutes or Until the Milk Mixture is Smooth and Begins to Thicken. Remove the Large Saucepan from the Heat and Add the Cheeses and Salt and Pepper. Now Add the Cooked Pasta and Lobster. Mix Well and Pour Mixture into a Baking Dish.

Melt the Remaining Butter, Combine with Bread Crumbs and Sprinkle on Top. Bake 30-35 Minutes or Until Sauce is Bubbly and Topping is Browned. (I have also used Panko Bread Crumbs instead of melting the butter and making my own bread crumbs.)

-This is a Great Dish to Serve for Lunch with a Salad or a Side Dish with a Steak.