Tag Archives: whole milk

Lobster Mac & Cheese at David & Eileen’s

Lobster Mac & Cheese at David & Eileen’s

With this homemade gourmet lobster mac & cheese at David & Eileen’s you get the best of both worlds! Two of my very favorite things to eat all in the same dish! What more could you ask for? What, did someone say “smoked Gouda, please”? The Lobster goes with out saying and for those of you who appreciate that slightly salty, yet sweet and rich in every meaty bite know what I’m talking about. Then to add this succulent lobster to pasta that’s covered in a delicate, smokey, cheesy sauce put’s it right over the top!

When my dear friends David and Eileen suggested making lobster mac & cheese for my cooking show it was like bells went off. I thought it was a great idea. David had discussed the idea with our other foodie friend, Marco, who offered up his recipe to David. Marco and his wife, Sheryl, own an Inn near by called Lathrop Manor where Marco cooks up a five course gourmet breakfast if you’re a guest there.  Marco was also the chef in my “Salmon BLT Sliders at Marco’s Show” from this past summer. Needless to say, our group here loves to cook, eat and have fun. Even frequenting the Farm and Vine Dinner’s at The Ocean House together. 

Sharing family recipes, like Dave and Laurie did with their yummy “Caruso Salad” and the amazing lobster mac & cheese recipe between Marco and David is what brings friends together. Cooking, eating, laughing and enjoying each other’s company is the foundation of life in all cultures around the world . I am grateful to have such wonderful family and friends to do this with.

I hope you enjoy this homemade “Lobster Mac & Cheese at David & Eileen’s” show as much as we did making it! Have fun with this recipe. You may also want to check out my Caesar Salad for a side dish or some Arancini Reuben Balls, stuffed mushrooms ,or baked asparagus wrapped in Prosciutto for an appetizer. Although , we don’t have David’s incredible chocolate meringue pie recipe yet, you could check out a chocolate pecan pie recipe that’s to die for.



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Ingredients for Lobster Mac & Cheese at David and Eileen’s:

  • 2 Lobsters – meat from 2 – 1 1/2 lb. steamed lobsters
  • 2 tbsp butter
  • 2 1/2 tbsp flour
  • 2 small onion finely chopped (1/2 cup)
  • 3 1/2 cups whole milk
  • 2 cups heavy cream
  • 2 tsp lobster base – OPTIONAL it gives a wonderful flavor to the dish… we did forget to add it in the show and the lobster mac & cheese was still delicioso!
  • 2 bay leaves
  • 1 1/2 cups smoked Gouda
  • 1 1/2 cups Cabot cheddar or similar
  • 1 lb. cellentani pasta or elbow
  • 1/4 cup grated Parmesan
  • 1/4 tsp garlic granules
  • 1/4 tsp onion granules
  • 2 tbsp olive oil
  • s&p
  • 2 tbsp rm temp butter for coating the baking dish

Topping Ingredients:

  • 1/4 cup plain breadcrumbs
  • 1/4 cup panko breadcrumbs
  • 1/2 cup grated Parmesan

Directions for Lobster Mac & Cheese at David and Eileen’s:

  1. Per-Heat oven to 400º
  2. Coat the baking dish with 2 tbsp rm temp butter and set aside
  3. Cook Pasta til firm in salted water- al dente (2 minutes less than directions call for)
  4. Drain and rinse to cool pasta and set aside
  5. Melt butter in sauté pan
  6. Sauté the chopped onion til soft and translucent
  7. Add a s&p
  8. Warm milk in a pan on low heat
  9. Add flour to onions to make a roux
  10. Continue on stove stirring mixture for 1 minute to cook out raw flour flavor
  11. Gradually add warmed milk to roux while continuing to whisk so as not to get lumps
  12. Add in bay leaves
  13. Cook over medium heat while stirring until sauce thickens
  14. Taste here to see if you need more salt and pepper
  15. Add in lobster base
  16. Simmer for a few minutes
  17. Turn heat to low and add in smoked Gouda and cheddar while whisking
  18. Sauce should have consistency of heavy cream
  19. Mix pasta, sauce and lobster meat
  20. Transfer to an oven safe baking dish
  21. Add in heavy cream and 1/4 cup Parmesan and mix gently
  22. Make the breadcrumbs by combining breadcrumbs, Parmesan, onion and garlic granules, s&p and 2 tbsp olive oil
  23. Mix with you hands or a spoon and sprinkle evenly over the lobster mac & cheese
  24. Bake in a 400º oven for 20-25 minutes until bubbly
  25. NOTE: The pasta will absorb a lot of liquid in the beginning when you first mix it, AND then when you bake it, AND as it sits, AND then as it cools, so it’s a good thing to have a little extra sauce in the beginning …it will keep absorbing -you don’t want a dry lobster mac and cheese sauce 🙂



Homemade Ricotta

Homemade Ricotta

What an easy process it is to make homemade ricotta and it’s so worth it..just wait til you taste the fresh creaminess of those warm curds. It’s amazing how effortless this really is. All you do is bring whole milk and heavy cream to a boil, take it off the heat, add white vinegar and salt and watch the curds and whey separate into a luscious homemade ricotta. All the work is in waiting for the curds to form and the whey to completely drain through the cheese cloth. You’re likely to become a ricotta snob and never buy store bought ricotta ever again! Put a dollop of your homemade ricotta in the middle of a bowl of penne dressed with tomato sauce and voilà you are a culinary genius. If you are going to stuff pasta shells with this ricotta you should make my slow cooked pasta sauce 101, authentic Italian meatballs, pasta crepes from Mama Maria’s manicotti or lazy-man’s lasagna! Then you can end with a “BEST” blue berry pie ever recipe 🙂

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  • 4 cups whole milk
  • 2 cup heavy cream
  • 1/2 Tsp salt
  • 3 Tbsp white vinegar
  • Cheese cloth


  1. Wet the cheese cloth and ring it out
  2. Set up a large bowl with a fine mesh strainer inside
  3. Drape the damp cheese cloth over touching the strainer as shown in the photo…making sure all of the ends of the cheese cloth hang over the edge of the strainer
  4. Add the 4 cups of milk and 2 cups of heavy cream to a large heavy bottom stainless steel pot like all-Clad
  5. Bring to a boil on medium/high heat stirring every few minutes
  6. This will take about 20 minutes
  7. As soon as it starts to boil take off the heat and add the vinegar
  8. Stir for 30 seconds
  9. Add the salt
  10. Stir for 30 seconds
  11. Let it sit in pan for 20 minutes
  12. Then pour cheese curds and whey into the cheese cloth and let sit for 1 1/2 hrs
  13. You will need to drain the liquid after the first 10 minutes and then again at the end
  14. Gather the ends of the cheese cloth, twist and squeeze the fresh ricotta gently to get the last of the excess liquid out as shown in the photo
  15. Use right away in pasta shells, lasagna, on toasts or put into a container and into the frig
  16. This will last in the frig for 4 days