When we think of polarizing foods that seemingly combine two or more ingredients that shouldn’t, or arguably don’t go together, pineapple pizza and chocolate hummus are a couple that immediately come to mind.
But Wanda Skyes recently revealed what she believes is the biggest crime to take place in restaurant kitchens, and she does make a valid point.
Sykes appeared as a guest on the latest episode of Kylie Kelce’s “Not Gonna Lie” podcast when she made the bold assertion. “I’m Wanda Styles, and I’m not gonna lie, Lobster Mac and cheese is not a thing,” the 61-year-old comedian declared.
“It shouldn’t be a thing. I’m tired of accepting it, because you go to dinner, bunch of people, and they go, ooh, lobster mac. And I’m like, it’s not a thing, not a thing,” Sykes continued. “But of course, somebody wants to order it. When I see lobster mac and cheese, it tells me that either you don’t know how to make mac and cheese, or you don’t know how to cook lobster. It could be both. You probably f–king both of them up, and just say, just throw this s–t together.”
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Sykes suggested that people fall for it because they think, “Ooh, I’m having lobster.”
“No, you’re not,” she retorted. “The lobster is smothered with cheese, or now you got fishy mac and cheese. It’s just not a thing, and it shouldn’t be a thing. Don’t ever order it with me, and if I come to your restaurant, and it’s on the menu, cross that s–t out or I’m gonna do it myself. I’m bringing a sharpie from now on.”
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It’s certainly a hot take, but Kelce agreed with her.
“It is a sad excuse for including lobster, because some places it’s like a fat hunk on top, and you’re like, couldn’t we have done this separately?” the Philadelphia native asked. “Or it’s little bits inside that really just gives it a seafood-y taste.”
“It’s always like the claws. Or if it’s fancy to it, like you said, it put the tail on top,” Sykes added. “It’s like, no.”
When you think about it, it does indeed seem strange that someone ever thought to combine macaroni and cheese with lobster or seafood in the first place. Though there is no one exact origin, the dish is believed to have originated in New England, which makes sense given the abundance of the crustaceans.
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According to Tasting Table, it’s believed that the dish evolved from other creamy seafood dishes in the late 1800s, such as Lobster Newburg. The fancy hors d’oeuvre involves small puff pastry shells filled with lobster meat and cooked in cream and Madeira wine.
It’s unclear whether Sykes would find that dish acceptable, since her main point of contention in lobster mac seems to be the cheese mingling with the lobster, in particular. But either way, most seafood lovers can probably agree that the best preparation of lobster is steamed and served simply with drawn butter.
