HI,
For our weekly lunch, my sister brought lobster mac and cheese. It completely satisfied any curiosity, though the fishy flavored lobster was just not liked.
Years ago, a friend's daughter lived in the Boston area with a lobster man as a neighbor. Obtaining lobster was just not a big deal, so it was cooked often. One of the stumbling blocks was making a good lobster mac and cheese, which was in a Silver Palate cookbook. It called for the cooked lobster folded into the mac and cheese, then baked.
My friend insisted the cooked lobster should be added after baking (or cooking), then eaten as-is or a quick time under a broiler for color. Mom and daughter did a side-by-side and concluded Mom was right.
My family has a hard time getting past lobster with butter. I just cannot imagine making lobster mac and cheese. This variant from Aldi just did not drive any curiosity to get it right.
Regards,
Cathy2