Lobster Mac and Cheese

INGREDIENTS:

1 lb elbow pasta

1 1/2 lb lobster (5-6 lobsters, 3-4 oz each)

4 cups whole milk

1/2 cup all purpose flour

9 tbsp unsalted butter 

2 cups Gruyere cheese, grated

4 cups Extra sharp cheddar, grated

1 tbsp salt

black pepper

1 cup Panko breadcrumbs

(Serves 6, total cook time about 1 hour)

Preheat oven at 375. 

In a large pot boil salted water and cook pasta accordingly, drain well. 

In a small sauce pan heat up milk, but do not boil. 

Now using the same large pot, add 6 tbsp butter and flour cook for 3 mins whisking the entire time. 

Whisk in hot milk, season with salt and pepper. Turn heat off. 

Remove pot from stove and slowly add in grated gruyere and cheddar cheese. 

How I cook my Lobster:

In a large skillet, add 2 tbsp butter and 2 tbsp olive oil. Season lobster meat with a bit of salt.  Place lobster shell side up, cover. Cook on medium heat until lobster shells turn a bright red. Turn heat off. Allow lobsters to cool enough to handle and remove meat from shells. Chop meat into large chunks and place lobster meat back into buttered drippings. 

Add in cooked pasta and cooked lobster with buttered drippings to the cheese sauce

 and place in a butter 9x12 baking dish. 

Mix panko breadcrumbs in 1 tbsp melted butter and top mac and cheese. 

Also top with lobster shells for a nice presentation. 

Bake for 30 mins.

Recipe was inspired by Ina Garten with a few tweaks and my take on the buttered lobster.

ENJOY!! XOXO