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Lobster Rockefeller Mac n’cheese Recipe
Lobster Rockefeller Mac n’cheese
Restaurant Globe, Montréal
The Cuisine of Greater Montreal
Total time: 30 to 60 minutes

Prep. time: A few minutes
Cooking time: About 30 minutes

Difficulty: Easy
Chef's Note

A recipe from Globe Restaurant.

For 4 servings

- 500 ml (2 cups) whipping cream (35%)
- 250 ml (1 cup) milk (2%)
- 500 g (18 oz.) grated aged cheddar 2 yrs
- 250 g (9 oz.) grated parmesan
- 1 bag spinach
- 75 ml (2.5 oz.) Pernod
- 400 g (14 oz.) lobster
- 500 g (18 oz.) macaroni
- 200 ml (3/4 cup) vegetable oil
- Salt & pepper to taste

- 75 g (2.5 oz.) grated parmesan
- 185 ml (3/4 cup) bread crumbs
- 2 to 3 tablespoons melted butter
  1. Preheat the oven to 180° C (350°F).
  2. Cook the pasta "al dente" in boiling water. Drain the pasta, return to the pot and coat with the vegetable oil. Set aside.
  3. Over low heat, in a large non-stick frying pan, reduce the cream and milk by half. (Globe cooking tip: by using a larger heat surface, the evaporation process is faster.)
  4. Salt and pepper to taste.
  5. Whisk in the cheddar and parmesan until smooth and creamy.
  6. Add the spinach, Pernod and lobster, reserving a few nice pieces of lobster for garnish.
  7. In a casserole, layer the macaroni followed by the creamy cheese sauce and repeat.


  1. Mix together the remaining Parmesan, breadcrumbs and butter
  2. Sprinkle the mixture over the macaroni and lastly garnish with lobster
  3. Cook in the oven at 180°C / 350°F on the middle oven rack for 5 to 8 minutes till golden.
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