Addie
Chef Extraordinaire
I just remembered that, about this time last year, I had Lobster Mac and Cheese at a place in Los Angeles. It was really good.
Most recipes I find on the web use a blend of some kind of creamy cheese, like gruyere, and some kind of tangy cheese, like feta or blu cheese.
CD
I had made a big pan of mac and cheese. Now we like tomatoes mixed into our mac and cheese. So Spike took home half of what I had made. He put it on the counter when he got home, and left it there. His bro-inlaw sees it and chunks of red. So he starts to pick out all those delicious red pieces of meat. After he has pigged out on them, he informs Spike that the lobster flavor had been all cooked out. "Tell your mother not to cook the lobster meat so long next time. Otherwise it all tasted good." I was so glad he enjoyed the tomatoes enough to eat all of them. No one ever told him he had been eating canned tomatoes and not overcooked lobster. He died a couple of months later from brain cancer. When Spike told me of his illness and prognoses, I was almost tempted to buy a real lobster for him, but he went too fast.