Lobster Mac and Cheese

Ingredients

• 8 oz lobster tail meat
• 6 oz elbow macaroni
• 1 cup sharp cheddar cheese, grated
• 1/4 cup parmesan cheese, grated
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 375°F (190°C). Cook the elbow macaroni in salted boiling water until al dente, about 8 minutes; drain and set aside.

2. 2

   In a saucepan over medium heat melt the butter, whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk and cream, simmer until thickened, about 5 minutes.

3. 3

   Stir in the cheddar and parmesan cheeses until melted, then season with salt and pepper. Combine the cheese sauce with the cooked macaroni and fold in the lobster meat.

4. 4

   Transfer the mixture to a greased 6‑inch baking dish, sprinkle the panko breadcrumbs evenly on top, and bake for 20‑25 minutes until the crust is golden and the sauce is bubbling.

5. 5

   Remove from the oven, let rest 5 minutes, then serve hot.