Tuesday Tails: Part 3

The Cheesiest of Mac and Lobster Cheeses


  • 1 & ½ pounds of cooked Florida lobster – cut in bite sized chunks
  • 1 pound of elbow macaroni
  • 1 quart of whole milk
  • 1 stick of unsalted butter (6 tablespoons for mixture, 2 for the breadcrumbs)
  • ½ cup of all-purpose flour
  • 12 ounces of Gruyere cheese (4 cups)
  • 8 ounces of extra-sharp cheddar (2 cups)
  • 1 ½ cups fresh breadcrumbs 
  • Salt
  •  Pepper
  • Nutmeg
  • Vegetable oil


  1. Preheat oven to 375 degrees F.
  2.  In a large pot, boil water. Add a tablespoon of salt and a tablespoon of oil.  When the water comes to a boil, add the pasta.
  3.  Then, in a saucepan on low heat, warm the milk.
  4. In another large pan, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk until it thickens.
  5.  While continuing to whisk, add milk a cup at a time. 
  6. Move the sauce off the heat and add all the cheeses, 1 tablespoon of salt, ½ teaspoon of pepper, and ½ teaspoon of nutmeg.
  7. Place the cooked macaroni and lobster in the cheesy sauce and stir. Then pour into large casserole dish.
  8.  Coat top of mac and cheese with bread crumbs. 
  9. Bake 30-35 minutes until the sauce is bubbly and topping slightly browned on top.