While sailing on Holland America’s Ms Statendam through the Panama Canal, we had the pleasure of dining in the Pinnacle Grill and meeting Master Chef Mahendram Sethupathy. He was kind enough to share his recipe for Lobster Macaroni and Cheese–not ordinary but extraordinary. The video shows a selection of his creations.

Chef Sethupathy emanates from the state of Tamilnadu Shivagana in India. After finishing his culinary studies in 1999, he immediately started working for several different hotels in India: Taj Cormandal, Radisson GRT, Radha Park Inn and Brezze over five years.
The sea intrigued him and he started to work for a cruise line–starting at the bottom and moving up to junior sous chef.
Mahendran decided to try land again but felt something missing. He realized it was the sea life calling him back. At the same time, Holland America Line asked him to join their team as a Chef de partie. He has since worked his way up to being Master Chef of the Pinnacle Grill. His talent is appreciated by all that experience the Pinnacle.
The Pinnacle Grill was an ideal intimate setting for us to celebrate our anniversary. The menu was quite varied, but Norm couldn’t pass up trying the lobster macaroni and cheese and I had to have the lobster tail.
Holland America Line’s Pinnacle Grill
Lobster Macaroni and Cheese
Ingredients for 10 servings:
3.75 lbs macaroni pasta – cooked
1.8 lbs macaroni sauce (see recipe)
2.5 lbs lobster meat
10 oz Panko flakes
10 oz Parmesan cheese
1 oz butter
Macaroni Sauce:
1.4 lbs Bechamel sauce
3 oz English dry mustard
1 oz Worcestershire sauce
1.8 lbs cheddar cheese, grated
14 oz Fontina cheese, grated
4 oz butter cubes
8 oz butter for lobster
1/4 oz cayenne pepper
2 oz parsley chopped
1 oz celery, minced
1/8 oz red pepper flakes
2 oz celery seeds
1 oz chopped parslwy
10 oz Mascarpone cheese
  1. Homemade Cheese sauce: Saute celery and add celery seeds. Heat bechamel in Bain Marie* over stove, when hot and bubbling, stir in all cheeses, Worcestershire, dry mustard, red pepper flakes, celery seeds, minced celery, and cayenne pepper, chopped parsley and sauteed celery.
  2. Whip in lobster butter well, fold in lobster meat, check seasoning and scoop into serving dish.
  3. Melt butter in pan and fold in Panko flakes, sprinkle over macaroni, top with grated Parmesan cheese and bake in oven until golden brown and bubbling.
  4. Present in baking dish and topp with additional lobster and sprinkle with chopped parsley.
* Maralyn’s Note: bain marie is a cooking technique. One container with food is placed in another, larger pan containing water once it is simmering. This is a gentle heat and is used for cooking delicate dishes. It is similar to a double boiler.

I hope you enjoy. We certainly did.
Culinarily yours,