Ingredients

The following ingredients have 4 Servings
  • 2 cups dried elbow pasta
  • 1 tbsp olive oil
  • 12 oz fresh lobster
  • 5 tbsp butter, divided
  • 2 tbsp all purpose flour
  • 2 ½ cups whole milk plus extra if needed
  • 6 oz Cabot Wickedly Habanero Cheddar
  • 4 oz Cabot Extra Sharp Cheddar
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ cup panko breadcrumbs

Instruction

  • Preheat the oven to 400°F. Have a 3-4 quart oven safe baking dish on hand or a 9x13 baking dish.
  • Bring a small pot of water to the boil and cook the elbow pasta as per the directions on the box, drain and mix the olive oil through until well coated. Set aside.
  • In a pan melt 2 tbsp off the butter and slice the lobster into chunks.
  • Add the lobster to the pan and season with salt and pepper. Cook for about 3 minutes and then transfer to a large bowl.
  • Using the same pan melt another two tbsp off the butter and add the flour.
  • Whisk well over a medium-low heat until the flour has been absorbed by the melted butter.
  • Begin to add the milk gradually whisking well after each addition.
  • Add all of the milk and whisk until smooth and simmering.
  • Grate both cheeses and add to the hot milk mixture.
  • Whisk until smooth and season with salt and pepper.
  • Add the cooked pasta and sauce to the lobster and fold everything together with a wooden spoon or spatula.
  • Transfer the mac and cheese to your oven safe dish and spread out evenly
  • Melt the remaining 1 tbsp of butter and add to the breadcrumbs.
  • Mix well and sprinkle over the mac and cheese.
  • Bake in the oven for 30-35 minutes and the cheese is bubbling around the edges.
  • Serve at once with crusty garlic bread on the side.