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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