Lobster mac and cheese
Photo: Patrick McNamara
Lobster tastes rich and buttery on its own. Pair it with creamy pasta—as chefs Mark Gaier and Clark Frasier do at their Maine and Massachusetts restaurants—and it takes on a decadence we didn't know was possible.

Serves 6


  • 1 1/2 pounds uncooked elbow macaroni
  • 2 cups heavy cream
  • 1/2 cup grated Gruyère
  • 1/2 cup grated Monterey Jack
  • 1/2 cup grated Parmesan
  • 1 Tbsp. chopped fresh chives
  • 1 Tbsp. chopped fresh parsley
  • 2 lobsters, boiled, cooled, pickled and coarsely chopped
  • Kosher salt
  • 1/2 cup panko breadcrumbs


Preheat the oven to 350°. Cook the macaroni according to the package directions in a large pot of boiling salted water. Drain, rinse, and set aside in a large bowl. Meanwhile, bring the cream to a boil in a large, nonreactive saucepan. Add the cheeses, chives, parsley, lobster and salt to taste to the cream. Stir to melt the cheese. Pour the mixture into a casserole dish, top with breadcrumbs and bake until bubbling, about 15 minutes. The dish can be made a day ahead and kept in the refrigerator, covered, until ready to use.


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