Vegas Style Mac 'n' Cheese With Grilled Lobster

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“I saw Adam make this on The Next Food Network Star Season 4 and wanted to try it so badly! I found the recipe on The Food Network website. I'm not sure how to separate each section of ingredients. The top section (from the butter to chopped parsley) is for the mac and cheese itself. The 1 cup parsley leaves through lobsters is for the grilled lobster and the bread crumbs through the Italian Romano cheese is for the bread crumb topping. I haven't tried this yet myself and have listed the steps in the same order as Adam Gertler, but I will gladly work on the procedure if I, or a reviewer, finds a better order to list the directions for the grilled lobster and bread crumb topping. I am also listing the prep and cook times from The Food Network and will revise if needed. There is 1 hour of inactive prep time.”

Ingredients Nutrition


  1. Over low heat, in a heavy 6qt saucepan, melt butter.
  2. Add onions and garlic.
  3. Sweat until translucent, about 5 minutes.
  4. Add flour, stir to combine.
  5. Add paprika, turmeric, salt, dry mustard, and hot sauce.
  6. Stir until combined well and uniform in color.
  7. Using a whisk, slowly incorporate heavy cream.
  8. Increase heat to medium.
  9. Add cheeses and stir until melted. (Do not bring to a boil or allow temperature to rise above 140°F.).
  10. In a 12-quart pot, bring 2 gallons of water heavily salted (about 1/2 cup) to a boil.
  11. Add macaroni and boil about 6 minutes, or until al dente.
  12. Drain and rinse with ice-cold water to cool.
  13. About 10 minutes before mac and cheese is to be served, warm cheese in a very large nonstick pan over medium-high heat. Stir constantly with a heat-resistant spatula.
  14. Once cheese has come to a simmer, add pasta and lobster meat (directions for lobster below).
  15. Return to a simmer, stirring constantly.
  16. Pour into a casserole dish about 6 quarts in size. (or 8 individual serving casserole dishes).
  17. Sprinkle generously with cheese and breadcrumb mixture (directions below), smooth into even layer. Be sure the breadcrumbs are loose, not packed.
  18. Place under broiler and heat until breadcrumbs are golden brown.
  19. Serve immediately.
  20. Grilled Lobster:
  21. In a food processor, combine parlsey, garlic, oil, and salt. Split lobsters in half from the head toward the tail. Remove the claws and cook in boiling water for about 5 minutes.
  22. Remove the claw meat and knuckle meat.
  23. Marinate the claws, knuckles, and tail meat (leave tail meat in shell) in parsley, garlic, oil, and salt mixture for 20-30 minutes.
  24. Oil a grill well. Grill lobster tail, meat side down, claw, and knuckle meat until slightly charred.
  25. Chop lobster meat into 1/2 inch cubes.
  26. Bread Crumbs:
  27. In a medium bowl, mix bread crumbs, olive oil, salt, black pepper, and Romano cheese.
  28. Set aside.

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