I made this for my family on Valentine’s Day and they loved it. Thanks for sharing your recipes

I’d say cook all that lobster shell into the roux mixture so none of the flavor gets lost in the pasta water.

when I make lobster mac and cheese we boil multiple live lobsters, and take out all the meat, then cook the pasta in the broth

Not nearly enough lobster up in that dish, but other than that – amazing!

lobster Mac and cheese I assume a dish brought about by the tech bubble and realistate bubbles how old is this dish

That’s what I love about Chef Jon. I may know that both of these bowls of Mac and cheese are going into me while I binge watch episodes of Spongebob and Dexters lab faded off my ass alone this Valentine’s Day. But he’s still holding out hope for his boy with that “better have something lying around for breakfast” line. Please don’t ever stop making these videos!

stop pointing out that im a lonely loser with these valentine’s recipes
just give us the food porn and ill jerk off to porn porn

Oooh I’ve had this at a fancy seafood place before. The simple deliciousness of Mac n cheese with the luxury of lobster. Talk about Heaven in your mouth <3

whys he talking like that

Hungarian Paprika is better

Is lobster cheap in the us? because this dish would cost around £50($65) maybe more in the uk so it confuses me when i see you guys chucking around lobster like its going out of fashion.

finally a recipe I will use for lobster, thanks for your guide

im the only person in the world that doesnt like lobster 🙁 I love seafood too… but lobster tastes weird

you kinda sound like Seth Rogen

this dudes fucking voice

Is there a big difference between lobster and langostine tastewise? Never seen lobster like that around here but I have plenty of langoustine so I could use that as a substitute right?

Is this Mr.Incredible’s boss from the Incredibles?

Hi Chef John just wondering can I substitute penne pasta instead of macaroni?

Up there with Bob Ross

You should be a teacher

Made a large batch of Mac and cheese using the techniques in this recipe as a guideline. Instead of using Lobster, I used rotisserie chicken, and I also added sautéed onion, garlic, broccoli, and mushrooms. Oh and bacon.

I started by cooking the bacon in a large skillet. Then removed the bacon when it was crispy, removed most of the grease, tossed in the broccoli, onion, seasoned it lightly with salt, and cooked it on medium heat until the broccoli was just approaching soft. At that point I added the garlic and cooked for a few more minutes.

I removed the veg from the pan, turned up the heat, added some olive oil, and cooked mushrooms in the same pan on high heat until they started to brown.

One brown I removed the mushrooms from the pan, took the pan off the heat, added butter, melted it, and then made the roux, and added some anchovy paste. At this point I followed the guidelines in the recipe and brought it to a simmer. When it reached a simmer I added the cheese as Chef John did and followed the rest of his instructions.

When the pasta was done my cheese sauce was too thick so I did add some pasta water to the sauce until it was smooth and creamy but just a tad on the runny side. If there isn’t enough moisture the cheese sauce will dry out when baked in the oven.

I mixed the chicken, some of the bacon, and all of the veg with the noodles and the cheese sauce.

From there it went into a buttered casserole dish, topped it with the buttered panko, and the remaining chopped bacon. Then baked it at 400 for about 18 minutes.

This is my first time making a Mac and Cheese dish, I usually don’t like Mac and Cheese, and boy this was good!

Thanks Chef John for the technique instruction and the inspiration!

You may as well use safran. You have lost lobster flavor in the pasta water. Would have been better, if you had used just the right amount of water. So the lobster flavor would have been totally infused into the pasta.

Boiling the shells with the pasta is smart but you should never put inedible garnishes on the plate