Reviewed: Feb. 11, 2012

excellent dish that your guest will just love!!

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Reviewer:

brklyn1391

Cooking Level: Intermediate

Home Town: Wheatley Heights, New York, USA

Reviewed: Dec. 8, 2011

Excellent recipe. We really love it it. As close as I've found to one that we enjoy at Binion's Steakhouse. I shorten the prep time by sauteing the onions along with the garlic and shallot, and skip the 20 minute boiling. I added about 1/4 cup extra milk because the sauce was so thick.

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Reviewer:

pacer555

Reviewed: Jun. 21, 2011

I didn't have any of the cheese suggested so instead I used Velveeta. I know it isn't quite the same, but it worked out perfectly! Still added onions, shallots, ground pepper and lots of chopped lobster. Absolutely delicious!

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Reviewer:

BUNNY78

Reviewed: Jun. 11, 2011

Slightly runny for my taste but overall very good recipe.

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Reviewer:

OhNetrz

Reviewed: May 24, 2011

Try Ina's recipe (The Barefoot Contesa) on Food Network. Better and easier.

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10 users found this review helpful

Reviewer:

Sally Harrod

Cooking Level: Expert

Home Town: Lansing, Michigan, USA

Living In: Elizabethtown, Kentucky, USA

Reviewed: May 8, 2011

Once I got to the rue-making part, it got a little tricky. It only took about 2 minutes for the flour/butter mixture to be done and then I had to add extra milk because it was just a big plastey blob. I think the Panko could probably use some butter too since it didn't brown for me. Otherwise, it was fantastic!!!

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Reviewer:

redsoxgirl33

Reviewed: Apr. 25, 2011

I made it as directed and EVERYONE at my Easter lunch table went back for more. The only thing I did differently was add 1 extra cup of milk to the recipe and I used 3 lobster tails. Delicious!

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Reviewer:

St. Leger

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Apr. 1, 2011

I think I died and went to heaven when I ate this, how can you go wrong with lobster and Mac & Cheese! Heavenly, didn't change a thing!!!!

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Reviewer:

Mrs. Chef Esh

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Jan. 23, 2011

Really not worth the work at all. I've made different varaitions of this dish, and this one was the worst.

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Reviewer:

GENHUES

Cooking Level: Expert

Home Town: Brighton, Michigan, USA

Living In: Pinckney, Michigan, USA

Reviewed: Jan. 23, 2011

I made this for a party last night. I found it bland and not very saucy. Some of the guest agreed. I felt like I needed to add something to give it a kick, some sort of hot sauce. One person suggested Old Bay seasoning. Not sure if I'llmake it again...

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