Lobster Mac ‘n’ Cheese

Prep time: 20min
Total time: 75min
Serves: 10
1 tbsp
butter, softened
15 mL
2 1/2 cups
spirali, macaroni or other curly pasta
625 mL
1 can
2% evaporated milk
370 mL
1 cup
35% whipping cream
250 mL
1 cup
light ricotta cheese
250 mL
4 tsp
Sensations by Compliments Original Dijon Prepared Mustard
20 mL
1/2 tsp
each salt and pepper
2 mL
steamed hard-shell lobsters (1 1/2 lb/750 g each), shelled and coarsely chopped (about 2 1/2 cups/625 mL meat)
1 cup
frozen peas, thawed
250 mL
2 1/2 cups
shredded Sensations by Compliments Canadian Cheddar Cheese Aged 4 Years, divided
625 mL
2 tbsp
all-purpose flour
30 mL
1/2 cup
125 mL
1/4 cup
grated Parmesan cheese
60 mL
Per 1/10 of the recipe
21 g
saturated fat
11 g
41 g
7 g
43 g
135 mg
5 g
1290 mg


  1. Preheat oven to 375°F (190°C). Grease a 12-cup (3 L) casserole dish with butter. Cook pasta according to package directions. Drain; return to pot. Add evaporated milk, whipping cream, ricotta, mustard, salt and pepper. Stir over medium heat until blended; cook until heated through. Add lobster and peas; remove from heat.

  2. Mix 2 cups (500 mL) of the cheddar cheese with flour in a small bowl. Stir cheddar cheese mixture into pasta mixture; spoon into prepared casserole dish. Toss breadcrumbs with remaining cheddar cheese and Parmesan cheese; sprinkle over dish.

  3. Bake in centre of preheated oven for 35 to 40 min. or until bubbling and lightly golden on top.


Making this dish for a special occasion? Try preparing it in individual dishes: Spoon pasta mixture into 10 well-greased 8 oz (250 mL) ramekins; top each with breadcrumbs and Parmesan. Bake in 375F (190C) oven for 25 to 30 min. or until bubbling and lightly golden on top.
Product Recall : Compliments Pastrami