It's a waste of money, and it doesn't make the mac and cheese taste any better than it would otherwise. Tender Maine lobster tossed in our homemade mac sauce and cavatappi noodles. So stop ordering lobster mac and cheese (I'd say stop making lobster mac and cheese, but nobody goes out and buys a lobster just to ruin it with macaroni and cheese). Lobster Mac-N-Cheese at Lawrences Seafood Company in Isle of Palms, SC. Lobster mac and cheese is making suckers out of all of us. The addition of a few sad, invariably overcooked chunks of lobster to macaroni and cheese allows restaurants to sell it at an extreme markup, and everyone who orders it is taking the bait. There's a reason why lobster mac and cheese is such a popular menu item at steakhouses these days, and it's not because it's a winning flavor combination (would you add shrimp to mac and cheese? Exactly). It's a prime example of gilding the lily. Macaroni and cheese is perfect on its own there's no reason to sully it with chunks of lobster. Lobster is delicious on its own there's zero reason to drown it in noodles and cheese sauce. Lobster mac and cheese obviously isn't an Italian-American dish, but the same flavor principles apply here.
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