Lobster macaroni and cheese. It’s one of those items that has appeared on dozens of restaurant menus over the last year (cue Continental Mid-Town, Gypsy Saloon, Blush. But why all the love for this one combination? On Chowhound, they’re debating the origins of lobster mac ‘n’ cheese. The consensus is that it’s an outgrowth of dishes like Lobster Newburg and Coquilles St. Jacque. One poster traced the origins of lobster mac to the French Laundry cookbook and a recipe for lobster with pasta in a mascarpone sauce. But then, you see, there are the traditionalists who view any kind of cheese with seafood or fish to be an abomination. Then there is the question of American cuisine’s love with Lobster Newburg, Mornay sauce and, of course, the Filet-O-Fish with cheese. So it’s not that easy.
What’s up with the lobster mac ‘n’ cheese? [Chowhound]
Maine Lobster Macaroni Cheese with Truffle Oil [Food Network]
[Photo: Food Network]
