This is a deliciously indulgent, yet comforting gastropub-style dish to make for family and friends. It's packed with lobster and three different types of cheese, then topped with crispy breadcrumbs.
I thought this recipe was alot of work but worth it. I modified the recipe by just ommiting the part about cooking the lobster & using the shells and just used lump lobster meat bought from the fish market instead. It was great! - 05 Jan 2009 (Review from Allrecipes US | Canada)
It is very good--not really difficult at all, just a little labor intensive. Use a good blender to grate the cheese, and most of the work is done. I add several more garlic cloves, peppercorns, and use lobster tails I get at Sam's for under $20. It's really not that spendy--this recipe actually makes about 8 entree-sized servings. I just use equal sized amounts of the cheeses--usually about 6 oz. portions, grated. I never use a whole lb. of macaroni--a half pound is plenty. This is good even if you omit the lobster. Try adding diced ham instead, or leaving out meat altogether. I also like it with a little heat--use some cayenne or a couple of tsp red pepper flakes--or just serve with your choice of hot sauce. - 03 Nov 2010 (Review from Allrecipes US | Canada)
Try Ina's recipe (The Barefoot Contesa) on Food Network. Better and easier. - 24 May 2011 (Review from Allrecipes US | Canada)