Lobster Mac and Cheese

Instructions

1. 1

   Bring a large pot of lightly salted water to a boil. Cook elbow macaroni, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Reserve 2 cups hot pasta water, then drain macaroni and rinse with cold water to cool. Set aside.

2. 2

   Pour reserved pasta water into the same pot and add lobster halves, cut-side up. Bring to a boil, then reduce heat to medium-low, cover, and steam until lobster meat firms and turns opaque, about 3 minutes.

3. 3

   Remove lobster to a tray and cool for a few minutes, then remove meat and cut into bite-sized pieces. Reserve shells.

4. 4

   Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir onion until softened and translucent, about 5 minutes. Remove onions to a small bowl and set aside.

5. 5

   Place reserved lobster shells, milk, shallot, peppercorns, and garlic into the same saucepan. Bring to a gentle simmer over medium heat and cook for 20 minutes.

6. 6

   Preheat the oven to 350°F (175°C).

7. 7

   Melt remaining 5 tablespoons butter in a separate saucepan over medium-low heat. Whisk in flour and stir until mixture turns pasty and light golden brown, about 10 minutes. Strain milk mixture through a mesh sieve and slowly pour into flour mixture while whisking. Bring to a simmer over medium heat; cook and stir until thick and smooth, 10 to 15 minutes. Remove from heat.

8. 8

   Stir Gruyère, Cheddar, and Romano cheeses into thickened milk mixture until melted and smooth. Season with salt and pepper, then stir in reserved lobster meat, onions, and macaroni.

9. 9

   Pour mixture into a 4-quart casserole dish and smooth the top. Sprinkle evenly with panko bread crumbs.

10. 10

    Bake in the preheated oven until sauce is bubbly and the top is golden brown, 8 to 12 minutes.