Lobster Mac ‘n’ Cheese – An Adult Take on a Childhood Classic

We love lobster and we love cheese, so having lobster mac ‘n’ cheese was an obvious choice for us to make. We have had it served in different restaurants during our travels, including during our visit to the England. It is easy to make, but with most meals, the fresher the ingredients, the better. In today’s global world, it is possible to get many things delivered overnight and that is true for getting fresh lobster as well. Despite the simplicity of the dish, it is certainly something that can be served for a more formal meal. You can cook it in a baking dish, but we chose to bake it individual bowls to make serving it that much easier. Not only was it super delicious that night for dinner, it was just as wonderful as leftovers the following day.

Fresh Lobster


  • 1 lb Cooked Lobster Meat – cut into bite size chunks
  • 2/3 lb Elbow Macaroni – cooked slightly al dente and drained
  • 22 oz Heavy Cream
  • 8 oz Milk
  • 6 tbsp Unsalted Butter
  • 8 oz Gruyere Cheese – shredded
  • 6 oz Extra-Sharp Cheddar Cheese – shredded
  • 2/3 cups All-Purpose Flour
  • 1/3 tsp Ground Black Pepper
  • 1/3 tsp Nutmeg – grated
  • 1 cup Panko or Bread Crumbs
  • Salt to taste
Gruyere and Cheddar Cheeses


In a large pot, melt 4 tablespoons of butter over medium heat, add the flour and whisk to create a roux. Heat the cream and milk in a microwave until hot, but not to a boil. Slowly add the cream and milk while continuing to whisk until smooth. Remove from the heat and add the gruyere and cheddar cheese, salt, pepper, and nutmeg. Stir in the macaroni and lobster until everything is evenly coded in the cheese sauce. Add to oven-safe, individual bowls that have been sprayed with cooking spray for easier cleanup (or baking dish). Melt the remaining 2 tablespoons of butter and mix with the panko. Evenly cover each of the bowls with the panko mix and then place them in a pre-heated oven at 375 degrees and bake for 30 to 35 minutes or until the sauce is bubbling and the panko is evenly browned.

Everything Mixed Together
Individual Bubbly and Browned
Digging In to the Lobster Mac ‘n’ Cheese

Baked Jumbo Lobster Tail

We recently celebrated our 30th wedding anniversary and since we weren’t able to go to a restaurant for dinner, we decided to celebrate with a nice dinner at home. We decided to get some fresh lobster in order to have an elegant seafood dinner. There are several ways to prepare lobster tails and all of them create a tasty meal, but we chose to bake the lobster tail because of the presentation. We ordered our lobster tails from a company in Maine that ships them overnight and allows you to pick the size of your lobster tail. The lobster tails that we selected were between 12 and 14 ounces, which definitely made for a hearty meal. In fact, even though we ordered two tails and this recipe is for two tails, we only cooked one because it would have been too much for the two of us to eat. Regardless of the size of your tail, butterflying them and then baking them not only makes them more attractive but also helps the meat cook more evenly. We’d highly suggest that you try this method if you get a chance to cook fresh lobster tails. We served our lobster tails with a lobster bisque and crab cakes with a roumelade sauce.

Fresh Lobster Tail


  •  2 Fresh Lobster Tails (12 to 14 oz each) – thawed
  •  12 tbsp Unsalted Butter
  •  1/2 Lemon – cut into wedges
  •  1/2 tsp Smoked Paprika

Butterflied and Cleaned Jumbo Lobster Tail


Our Dinner

Preheat an oven to 350 degrees. Butterfly the lobster by cutting the upper shell down the center with a pair of cooking shears, being sure to leave the tail in tact. Take a knife and cut into the meat about half way through along the slit where the tail has been cut. This will allow the meat to open up as it cooks. Next, use your fingers to separate the meat from the shell by sliding your fingers between the meat and the shell. Be careful not to cut yourself on the shell or to break the shell in the process. Carefully pull the meat up through the slit, leaving it attached to the tail, so that it sits on top of the shell. Rinse the lobster tail and remove any veins or tomalley. Place the lobster tails into a baking dish with about a half-inch of water, this will allow the shell to steam and turn red and also help to keep the lobster moist. Spread 2 tablespoons of butter over the meat of each of the lobster tails, which will also help to keep the meat moist while it bakes as well as add flavor. Place the lobster into the oven and bake until an instant-read thermometer registers 140 degrees at the thickest part of the meat (about 18 to 25 minutes). It is important to use a thermometer to ensure that the lobster is fully cooked as well as to not overcook the lobster, which will make the meat tough. While the lobster is baking, melt the remaining 8 ounces of butter and use a spoon to remove any sediment to create a clarified butter. When the lobster is done, remove it from the oven, sprinkle it with the paprika and serve with the clarified butter, lemon wedges, and sides of your choice.

Pads of Butter on the Lobster Tail

Ready to Celebrate

The Food of Amsterdam

From the moment we arrived in Amsterdam during our trip there, it became obvious that we were going to be eating a lot of seafood. You don’t have to be a rocket scientist to understand the reason for this, sitting on the coast with canals running throughout the city, Amsterdam is a seafood paradise, especially when it comes to shellfish. That doesn’t mean that seafood is the only thing that you can find, cheese is also very prominent and a source of pride for the country. Don’t worry, though, you can find plenty of beer and fried food as well.

Seafood Tower

Local Beer

Sushi Appetizer

One of the first things that we saw as we walked from our hotel into the heart of Amsterdam was a fish monger selling a wide variety of fresh fish. We love the idea of being able to walk to your local fish market and being able to purchase fish that was caught that morning and then serving it for dinner that evening. There were so many choices to choose from, including a national favorite, herrings. Unfortunately, since we didn’t have a kitchen, we weren’t able to buy any fish for ourselves, but that didn’t mean that we didn’t get our fill of fresh fish.

People Buying Fresh Fish

Decadent Desert

Utensils for Eating Seafood

We decided to go out for a nice dinner during our long weekend in Amsterdam and decided to get the “seafood tower”. It was a massive collection of a wide variety of shellfish including oysters, lobster, langoustines, crab, and other items that we’ve never seen before. The restaurant also featured a large, saltwater aquarium with a variety of colorful fish. Although the fish were beautiful, it did feel a little weird to eat a large meal of seafood while fish swam next to our table. On another day, we ate some clams and linguini in a white wine sauce that recently inspired us to create our own white wine sauce and fish dinner.

Part of the Seafood Tower

Oysters on the Half-Shell

Aquarium Fish

Another interesting meal that we had during our visit was a platter of meats, cheese, and fried croquets. Perhaps not the healthiest of choices, but it was tasty and very filling. The type of meal that sticks to your ribs. We also ate some sushi and a meal of lamb medallions with cheesy potatoes one evening as well as indulging in a rich desert. Of course we had some beer (bier) including Jopen, which is brewed in Haarlem, Netherlands. For an appetizer, we ate a crab dip that was flakey and delicious.

Meat, Cheese, and Fried Food

Another Local Beer

Clams and Linguini

We only had a few days in Amsterdam, but we really enjoyed the meals that we did have while we were there. Seafood, cheese, beer, fried foods, and meat, nothing to complain about there. Hopefully on our next trip to the Netherlands, we’ll have time to get out of the city and try some food in some of the smaller towns and villages.

We Wish We Could Have Bought Something

Medallions of Lamb with Cheesy Potatoes

Flakey Crab