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Reviewed Lobster Mac and Cheese
Dec 28, 2010 on FoodNetwork.com
“This recipe is overly complicated but with a little tweeking can turn out better. First, there are better ways to appropriate ingredients. I used culls for the lobster which cost $8 a pound instead of the $15 for intact lobster. I substituted lobster stock for the mussels because everyone stated the lobster taste was missing.