Food & Drink

Ro’s Recipes: Deviled Lobster Mac and Cheese—Comfort Food for Cold Climes

I often think our food-driven urges are generated by a sense of balance in our daily world. When it’s cold we search for sock-warming soup; when it’s sweltering we crave cool, crystalline sorbet. But what are your emotions telling you that you want when the weather is all upsy-daisy-downsy-dew?

Given that we are not cave dwellers with bodies dependent on the next deer drawn and quartered or the salmon speared from fierce-upstream-struggle spray, we in the modern world have only our disconnected appetites to decide what we favor rather than what is available and what we need for sustenance.

We have just strolled through a worryingly balmy Mid-Winter’s Night (the 21st of December) and passed Twelfth Night (the 6th of January) without coats buttoned to the chin. And El Niño is now whacking us with a cold slap across the face, lest we dare forget winter’s wrath! Discombobulated weather is confusing our inkling for food to soothe and settle the body and mind in order to regain balance.

And this is where comfort is necessary to assuage the whims of weather, no matter the season or temperature—to shepherd us into the remembered well-worn places of past contentment.

Comfort is specific and dependent on your culture as well as your individual taste. Given my post-WWII English background, “cheese macaroni” was one of my favorites. Here I am easing it out into the bright lights of the multicultural 21st century, bedecked with the glories of deviled lobster.


Deviled Lobster Mac and Cheese


Yield: serves four as main course or eight as appetizer or 20 as amuse

Equipment required: medium saucepan, wooden spoon, measuring spoons and cups, cheese grater, small bowl, small sauté pan, casserole, small roasting pan


4 Tablespoons butter
4 Tablespoons flour

1½ Cups hot lobster or seafood stock
1½ Cups hot milk
1½ teaspoons curry paste in small bowl
2 Tablespoons Dijon mustard
1¼ teaspoons Worcester sauce
12 Tablespoons grated cheddar
12 Tablespoons grated Parmesan
Kosher salt and freshly ground pepper to taste

6 Cups cooked macaroni elbows
2½ Cups cooked lobster meat (from three 1¼ # lobsters)
12 Tablespoons seasoned breadcrumbs, toasted

For the sauce, melt butter in a medium saucepan. Stir in flour and cook for two minutes over medium heat. Drizzle in hot stock and hot milk while stirring. Add two Tablespoons sauce to curry paste and stir to combine. Add to sauce. Add mustard and Worcester sauce. Season with salt and pepper. Stir over moderate heat to thicken sauce. Add grated cheese and stir to melt.

For the lobster, melt butter in a sauté pan. Add lobster mixture. Season lightly with salt and pepper. Stir lobster pieces into the sauce. Add cooked macaroni elbows and combine well.

To heat, place in lightly buttered ovenproof pan. Sprinkle with seasoned toasted crumbs and bake for 20 minutes in 350 degree oven.

Eat with gusto!


More Comfort Food for Cold Climes by Ro Howe

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Ro’s Recipes: Mulligatawny Soup

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I had the benefit of being brought up multi-culturally in my early years. One of the cross-cultural dishes I ate was mulligatawny soup. It is based on an Indian chicken and lamb curried broth served with rice. Read More »


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