Lobster Mac and Cheese

Had an email from a listener who said she ate the best Lobster Mac and Cheese the other evening at a local restaurant. She wanted help with the recipe so I got an order "to-go" and we devoured it in 5 minutes. Here is my version, which is just a delicious!

Ingredients:
1 lb Penne Pasta2 lobster tails, meat removed and cut into small pieces (for more affordable version substitute crab or mock crab meat, as pictured)12 T butter, divided into 4 T and 8 T1/2 C. flour1 quart whole milk8 oz white cheddar, shredded8 oz Fontina, shredded8 oz Gruyere, shredded1 T Dijon mustard 1 t fresh nutmegsalt and white pepper to tasteDirections: Preheat oven to 375 degrees. In a large pot filled with water, add a handful of salt and bring to a boil for the pasta. In a separate saute pan, add the 4 T butter and lobster meat and cook for 5 - 7 minutes or until opaque in color. When cooked, set aside. NOTE: if you are using crab or mock crab as a more affordable substitute, still saute in butter as you would the lobster for a beautiful flavor).



In a large saute pan, melt 8 T butter, add the flour and cook for about 2 minutes, stirring constantly until the mixture browns and develops a nutty smell. This is the roux! Slowly stir in the milk and bring to a boil. Reduce heat and simmer for 3 additional minutes.

The pasta water should be at a roaring boil. Add the penne.

Once the white sauce has simmered for 3 minutes, slowly add the three cheeses, a handful at a time and whisk until fully incorporated. Add the Dijon and nutmeg and stir well.

Once the pasta is cooked, drain. In a large bowl, combine the pasta, cheese sauce and lobster meat. Stir well and salt and pepper to taste if needed. Place mac and cheese into a baking dish, whether individual or larger, and place in the preheated oven for 20 minutes until bubbly and golden on top.

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