Description
High class meets down home. This dish is just my style. The amazing combination of flavors make this one of my favorites.
Ingredients
- 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
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling
- stir in the macaroni
- and return to a boil. Cook the pasta uncovered
- stirring occasionally
- until the pasta has cooked through
- but is still firm to the bite
- about 8 minutes. Reserve about 2 cups of the hot pasta water
- then drain the pasta in a colander set in the sink
- and rinse with cold water to cool. Set aside.
- Return the pasta water to the large pot
- and place the lobster halves in the pot
- cut-side up. Return the water to a boil
- then reduce heat to medium-low
- cover
- and steam the lobster just until the meat firms and turns opaque
- about 3 minutes. Remove the lobster and allow to cool for a few minutes
- then remove the meat and cut into bite sized pieces. Reserve the shells.
- Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent
- about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells
- garlic
- shallots
- peppercorns
- and milk into the saucepan. Bring to a gentle simmer over medium heat
- and cook for 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour
- and stir until the mixture becomes paste-like and light golden brown
- about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture
- and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth
- 10 to 15 minutes.
- Stir the Gruyere
- Cheddar
- and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper
- then stir in the reserved lobster
- onions
- and macaroni. Pour the macaroni into a 4 quart casserole and smooth the top. Sprinkle evenly with the panko crumbs.
- Bake in the preheated oven until the sauce is bubbly
- and the top is golden brown
- 8 to 12 minutes.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 8