Lobster Mac and Cheese

Ingredients

Contains: milk, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (16 ounce) package elbow macaroni
• 1 (2 pound) lobster, split
• 2 tablespoons butter
• 1 small onion, diced
• 1 clove garlic, minced
• 1 shallot, chopped
• 10 black peppercorns
• 2 cups milk
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 1 pound shredded Gruyere cheese
• 3 cups shredded Cheddar cheese
• 1 cup grated Romano cheese
• kosher salt and pepper to taste
• 3 tablespoons panko bread crumbs

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and grease a 4-quart casserole dish with some of the first portion of butter.

2. Add the split lobster, peppercorns and chopped shallot to the boiling water. Cover and simmer 8 to 10 minutes until the shells turn red and the flesh is opaque, reaching 145°F (63°C). Lift out the lobster, cool, then pick out the meat. Strain and keep the cooking liquid.

3. Cook the elbow macaroni in the same salted water until just tender, about 8 minutes. Drain well.

4. Melt the first portion of butter in a saucepan over medium heat. Cook the diced onion and minced garlic 5 minutes until soft.

5. Melt the second portion of butter in a large saucepan over medium heat. Whisk in the flour and cook 1 to 2 minutes. Slowly whisk in the milk and some of the strained lobster liquid. Simmer 5 minutes, stirring, until thickened.

6. Off the heat, stir in the Gruyere, Cheddar and Romano until smooth. Season to taste with kosher salt and pepper, then stir in the onion mixture.

7. Fold the macaroni and lobster meat into the cheese sauce. Spread into the prepared casserole dish.

8. Toss the panko with a spoonful of the sauce and scatter over the top. Bake uncovered 25 to 30 minutes until bubbling and golden, and hot throughout.