Lobster Mac & Cheese is probably one of the most decadent versions around. The chunks of bright red Lobster flesh in contrast to the creamy cheesy sauce is a visual treat, not to mention a delicious one. I absolutely love Lobster, especially Lobster tail, however I feel like the claw meat works really well in this recipe. I found a package of frozen Lobster meat and I chose to use this in the recipe, however if you can get your hand on and afford fresh it’s always better.

A few years ago my friend brought me fresh and live Lobsters from Halifax and I had to learn how to dispatch them(aka kill). It was a very traumatic for me, however the method I used to dispatch is much more humane than sticking them in boiling water as death is instant whereas boiling them takes a bit longer. You also lose a lot of the Lobster flavour to the water by boiling them. Check out the video but you’ve been warned – graphic scenes.

2 cups Macaroni
Water to cook the Pasta
Salt to taste
2 tbsp. Butter
1.5 cups fresh Breadcrumbs
Béchamel or Cheese sauce
1/4 cup Butter
1/4 cup finely diced Onions
3 tbsps. minced Garlic
1 cup finely diced Mushrooms
4 tbsps. Flour
500 ml Milk
Salt and Pepper
2 cups grated
200 gms Lobster
1/4 cup Parsley
1/2 cup of cheese
Extra toppings
Sprinkle of Parsley
2 tbsps grated parmesan.