Lobster Mac & Cheese

By klzrebiec

Total time: 1 hour
Hands on Time: 45 minutes

Ingredients

• 1 pound shaped pasta, such as elbows or shells
• 8 tbsps. of salted butter, divided
• 1 small yellow onion, diced
• 1 garlic clove, minced
• 5 tbs. all purpose flour
• 2 cups light cream
• 2 cups shredded Gruyere cheese
• 3 cups shredded cheddar cheese
• 1/2 cup grated Romano cheese
• Kosher or sea salt and freshly ground pepper to taste
• 8 oz. cooked lobster meat
• Topping: 2 tbsp. salted butter
• 3/4 cup Panko breadcrumbs
• 1 tsp. chopped fresh parsley

Preparation

Step 1

Cook pasta according to package directions, drain in colander, rinse with cold water and set aside. Preheat oven to 350 degrees. Melt 3 tbsps. butter in a medium sized saucepan over medium heat. Stir in onion and garlic; cook until onion has softened and turned translucent, about 5 minutes. Transfer to a bowl and set aside. Melt remaining 5 tbsps. butter in the saucepan. Whisk in flour and stir until mixture is light golden brown and glossy,8 to 10 minutes. Gradually whisk cream into flour mixture, increase heat to medium high, and bring to a simmer. Once simmering, reduce heat to medium low, cook, stirring until mixture is thick, creamy and smooth, 10 to 15 minutes. Stir onion/garlic mixture and cheeses into cream mixture until melted and smooth. Season to taste with salt and pepper; then gently stir in lobster and reserved pasta. Pour mixture into a 4 quart casserole and smooth the top. Next, make the topping: In a small saucepan over medium heat, melt 2 tbsp. butter. Add breadcrumbs and parsley; cook, stirring, until lightly toasted. Sprinkle evenly over casserole. Bake in a preheated oven until sauce is bubbly and the top is golden brown, 10 to 12 minutes.