Ingredients:

  • 1 lb (450g) Live or Cooked Lobster Tails/Claws
  • 12 oz (340 g) Elbow Macaroni
  • 1 Tbsp (15 g) Salt (for pasta water)
  • 4 Tbsp (56 g) Unsalted Butter (for poaching)
  • 1/4 cup (60 ml) Dry White Wine
  • 1 medium (50 g) Shallot, finely chopped
  • 1 Bay Leaf
  • 4 Tbsp (56 g) Unsalted Butter (for Béchamel)
  • 4 Tbsp (50 g) All-Purpose Flour
  • 3 cups (710 ml) Whole Milk
  • 1/2 cup (120 ml) Reserved Lobster Poaching Liquid or Stock
  • 1 tsp (5 ml) Dijon Mustard
  • 4 oz (115 g) Freshly Grated Sharp White Cheddar
  • 4 oz (115 g) Freshly Grated Gruyère Cheese
  • 2 Tbsp (30 g) Parmesan Cheese, finely grated
  • Salt and Black Pepper, to taste
  • 1/8 tsp (0.5 g) Pinch of Nutmeg
  • 1 cup (50 g) Panko Breadcrumbs
  • 2 Tbsp (30 g) Melted Unsalted Butter (for topping)
  • 1 Tbsp (5 g) Parsley, finely chopped

Instructions:

  1. Prep the Lobster: If using raw lobster, melt 4 Tbsp butter in a small pan with shallots, wine, and bay leaf. Bring to a simmer. Add the lobster meat and gently poach for 3–5 minutes until just opaque. Remove lobster and set aside to cool. Strain the liquid and reserve 1/2 cup (120ml) for the sauce.
  2. Cook Pasta: Bring heavily salted water to a rolling boil. Cook the macaroni until al dente (usually 1 minute less than package directions). Drain immediately and reserve. Once cool, dice the lobster meat into bite-sized chunks.
  3. Prepare the Topping: In a small bowl, mix the panko breadcrumbs, 2 Tbsp melted butter, and chopped parsley. Set aside.
  4. Make the Roux: Melt 4 Tbsp butter in a medium saucepan over medium heat. Whisk in the 4 Tbsp of flour and cook for 1–2 minutes, stirring constantly, until the paste smells slightly nutty (a pale, blonde roux).
  5. Add Liquid and Thicken: Gradually pour in the cold milk and the reserved lobster stock/poaching liquid, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, still whisking. Cook until the sauce has thickened sufficiently to coat the back of a spoon (about 5–7 minutes). Reduce heat to low.
  6. Add Flavouring: Whisk in the Dijon mustard and nutmeg. Season generously with salt and pepper.
  7. Incorporate Cheese: Remove the saucepan from the heat entirely. Add the grated Cheddar and Gruyère in handfuls, stirring until fully melted and smooth. Stir in the Parmesan cheese.
  8. Assemble: Add the drained macaroni and the diced lobster meat to the cheese sauce. Gently fold until everything is evenly coated. Pour the mixture into a prepared casserole dish.
  9. Bake: Sprinkle the panko topping evenly over the surface. Bake in a preheated oven at 400°F (200°C) for 10–12 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.
  10. Serve: Allow the mac and cheese to rest for 5 minutes before serving.