Lobster Mac and Cheese

Lobster mac and cheese is the first thing that pops into my head when I see cheap lobster in the store. I don’t know if it’s just that I have visions of Ina Garten’s burned into my brain or if it’s my favorite way to eat lobster. Either way, you really can’t go wrong. And in a nod to Ina, I put the claw on top “so you know what’s inside.”

Lobster Mac and Cheese

1/2 pound elbows or other short pasta, cooked in heavily salted water 2 minutes short of time on box

1 lobster, cooked and removed from shell and chopped into medium sized pieces reserving a claw

2 tablespoons flour

2 tablespoons butter

1 tablespoon olive oil

1 teaspoon nutmeg

1 1/2 cups milk, warmed

5 ounces grated cheddar

1/2 cup grated parmesan

1/4 cup panko breadcrumbs

1/2 teaspoon dried oregano

Combine the flour, butter and olive oil in a sauce pan and allow to cook together for a couple minutes until it becomes the consistency of wet sand. Slowly whisk in the milk and then add the nutmeg and salt and pepper to taste. Allow to cook together for a few minutes to thicken. Remove from the heat and add the cheddar and half the parmesan. Stir to combine and allow the cheese to melt.

Combine the pasta, bechamel sauce, and the lobster meat (reserve a claw). Pour into a baking dish and spread evenly. In a separate bowl, combine the panko, remaining parmesan, and oregano. Sprinkle over the mac and cheese, drizzle with a little extra olive oil, and bake at 375 for 20 minutes or until browned on top. Allow to cool 10 minutes and serve with the reserved claw on top and maybe some chopped basil.