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ZZ Lobster Mac & Cheese


From: Food Network adding Cheese

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Rate this recipe 4.4/5 (18 Votes)


  • 3/4 pound shell pasta, medium size
  • 1/2 tblsp butter
  • 1/2 tablespoon all-purpose flour
  • 1/2 cup whole milk
  • 2 cloves garlic, finely chopped or grated
  • 1/4 cup dry sherry, such as amontillado or oloroso
  • 1/4 cup chicken stock or seafood stock
  • 2 oz Marscapone Cheese
  • 4 oz extra-Sharp Cheddar
  • 4 oz Gruyere Cheese
  • 1 (8-ounce) can crushed tomatoes
  • 1/4 pound shelled, cooked or raw bulk lobster pieces
  • 1/2 teaspoon lemon zest
  • Salt
  • 1/4 cup cream


Preparation time 40mins
Cooking time 60mins
Adapted from


Step 1

In a large saucepan boil water for the pasta. When water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente. Drain.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 2 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk until thickened and smooth.

Heat a large pan over medium heat with 1 tblsp butter, 3 turns of the pan. Add garlic, and saute 5 minutes. Deglaze the pan with sherry, stir in stock. Add cheeses slowly until melted. Add tomatoes and simmer for 5 min. Add milk mixture.

If using raw seafood, season with lemon zest, salt. Raise the heat a bit then add the seasoned seafood and heat through or cook until just about firm and opaque, a couple of minutes. If using cooked seafood, season the seafood when you add it to skillet with lemon zest.

Combine all pans and stir in heavy cream. Sprinkle with cheddar cheese and bake at 350 for 20 min.

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