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for a number of years now, served with a good side salad and wine. We don’t actually use lobster. We use langostinos instead, which is less expensive but still special. We use my mom’s mac & cheese recipe, which my sister knows by heart and I can never remember. I am the sous chef and grate the cheese. Sis is the chef who makes the roux and does everything else from the recipe in her head using her alchemist talent inherited from our nana, who was a master chef. The lobster mac & cheese tradition replaced a longtime quiche and salad (and wine) tradition.