Lobster Mac & Cheese

By Chef Brian Schmeler

Ingredients

1 (16 ounce) package elbow macaroni 1 (2 pound) cooked lobster meat 2 tablespoons butter 1 small onion, diced
1 clove garlic, minced 1 shallot, chopped 2 cups milk/35% cream
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

1.  Add macaroni noodles to boiling salted water, cook until tender, then drain in a colander set in the sink, and rinse with cold water to cool. Set aside.
2.  Melt 2 tablespoons of butter in sauce pan over medium heat. Stir in onion and cook until the onion has softened and turned translucent, about 5 minutes.
3.  Melt 5 tablespoons of butter in a saucepan over medium low heat. Whisk in flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Gradually whisk the milk or cream 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.
4. Stir the cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the lobster, onions and macaroni. Place in casserole dish or a dim sum spoon and sprinkle evenly with panko crumbs.
5. Bake in the preheated oven at 350 until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.

Makes dinner for 8 or hors d’oeuvres for 32.