1 pound pasta, elbows recommended

For the cheese sauce:

2 tablespoons butter, unsalted

2 tablespoons flour , all purpose

Salt and pepper, to taste

1 cup heavy cream

1 cup whole milk

1 pound cheddar cheese, grated

1 pound lobster meat (meat from about 3 boiled lobsters), bite sized pieces


For the breadcrumbs:

1 cup breadcrumbs

1 cup Ritz crackers, crushed

¼ cup Parmesan cheese

½ cup parsley, minced

1 tablespoon garlic powder

2 tablespoons oil 

2 tablespoons butter



Heat water for pasta

Pre-heat oven to 325 degrees F.

1. Boil pasta until al dente, firm but chewable.

2. Make roué in saucepan by melting butter with flour until it forms a paste and turns a dark, yellow color. Add cream and then milk to form a sauce. Add cheese and stir until melted. Salt and pepper to taste.

3. Combine the pasta in a large bowl with the sauce, mix well, and then add the lobster meat and mix in. 

4. Plate into casserole dish or cast iron frying pan, cover with bread crumbs and bake in the oven at 325 degrees F. for one hour until bubbly.

For the breadcrumbs:

1. Mix all ingredients together in a bowl until moistened. 

Serve with vegetable if desired.


Recipe courtesy of  Sheree Delorenzo, the Seaport Grille, 2012.


Macaroni and cheese was probably first created somewhere in Northern Europe, but its’ exact origins are actually unknown. According to the Smithsonian food blog “Food and Think,” none other than Thomas Jefferson first introduced this popular American comfort food in the United States. It seems that while Jefferson was in Paris he fell in love with various pasta dishes and since they were unfamiliar to this country at the time, he brought back a pasta machine and his favorite recipes. Later, when he was President, Jefferson even served macaroni and cheese at a state dinner. 

If you cannot help but think about the Kraft version that many grew up eating, that has an interesting history as well. It was introduced to the market in 1937 during the great depression and became an instant hit, selling 8 million boxes the first year. It was a good buy because you could feed 4 people for nineteen cents. Then it gained even more popularity during World War II because of dairy rationing. The mac and cheese from the box still remains a staple for many but of course chefs started creating upgrades and improvements to this popular dish.

Sheree DeLorenzo at Seaport Grille noticed years ago that a macaroni and cheese dish with lobster started to appear on many menus, especially around Boston. So this is her take on another version of that comfort food turned into a gourmet meal. Her secret includes fresh, grated sharp cheddar cheese, a sauce made from a real roux of butter and flour mixed with cream and milk, a Ritz cracker bread crumb topping and of course fresh steamed lobster meat. With this version she suggests serving a very light Sauvignon Blanc, and in her case she had a bottle from New Zealand, but any lighter wine will do.

It is hard to say what he would have thought but it is not too difficult to imagine that even Thomas Jefferson would have approved of this Lobster Macaroni and Cheese. 


Lobster Mac and Cheese
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