1 rating

Mac Lobsta Recipe


A decadent, creamy dish from the mac n' cheese pro, chef Michael Ferraro. Outside of New York City, chef Ferraro's dishes can also been tasted at the St. Croix Food & Wine Experience


For the cheese sauce:

  • ¼ cup all-purpose flour
  • ¼ cup butter
  • 1 quart whole milk
  • 2 cups fontina cheese
  • 1 cup mascarpone
  • Salt and pepper
  • ¼ teaspoon nutmeg
  • 2 tablespoons Cognac
  • 1 teaspoon Tabasco sauce
  • 3 tablespoons dark lobster stock (optional)

For the mac & cheese:

  • 1 pound elbow macaroni, cooked with salted water
  • 8 ounces poached lobster meat, large chunks (lightly poached lobster will cook more during the baking process)
  • 2 scallions, sliced thin
  • ½ bunch fresh chives, minced thin, reserve a pinch for garnish
  • 2 cups fontina cheese
  • 1 cup white Vermont Cheddar cheese


For the sauce:

Combine the flour and butter in a sauce pot. Cook for 5 minutes over medium heat while whisking. Add milk, bring to a simmer while whisking and cook ovr low heat for 10 minutes. Slowly add cheeses while whisking. Season with salt, black pepper, nutmeg, Cognac, Tabasco, and lobster stock. Set aside.

For the mac & cheese:

Preheat the oven to 375 degrees. In a large bowl, mix the cooked pasta, cheese sauce, lobster, scallion, and chives. Place in a baking pan and cover the top with the mixed grated cheeses. Bake at 375 degrees until top is browned, about 30 minutes. Garnish with fresh chives.