With the rooomaaantic holiday of Valentine’s Day coming up this weekend, you might be looking for a decadent, indulgent, out-of-the-ordinary meal to cook for your special someone (or yourself, I don’t judge). For some reason, my mom would always make lobster for our family on Valentine’s Day, I suppose just because it’s a more “fancy” delicacy than your usual seafood. And I mean, lobster is delicious, so it’s a pretty solid choice! If you aren’t opposed to a truckload of cheese (actually if you are opposed to that I don’t even know why you’re reading this site) alongside your lobster, this could be the recipe for you!
Can’t even lie, this is not my creation, it came from my friends the Neelys. Their lobster mac and cheese is SO good, I don’t even understand it. I think it’s the use of gruyere alongside the white cheddar, plus the sweet paprika and lots of cracked black pepper… oh and the LOBSTER. I’ve made this twice for celebratory dinner occasions and it is a crowd pleaser to the millionth degree. To really kick things up, I like to add extra garlic, extra black/cayenne pepper, and an extra lobster tail for good measure. I also like to par-boil the lobster before adding it to the pasta, although the original recipe tells you to add it just straight up raw. I feel like the texture is better when the lobster is already cooked, but you can choose your own adventure on that one.
And YES, I realize the Neelys have filed for divorce and I DON’T WANT TO TALK ABOUT IT and the state of their love lives can’t ruin how magical and special this lobster mac & cheese is. The love between the Neelys may be gone, but the love between my mouth and this mac will never be diminished.
