Justin's Junior Chef Bloggette - Lobster Mac'n'Cheese

Today for a special surprise for my Dad I wanted to make something cool.  I wanted to make macaroni and cheese.  My mom had the idea to make it even more special by putting lobster in it!  I bet it will be good.  Anything tastes better with lobster in it!  But you could make it just as is or with some pancetta in it. We also made homemade potato chips and the best Onion Dip ever.

This recipe comes from Ina Garten, who has a TV show called the Barefoot Contessa.  My mom likes her books and recipes.  We changed the recipe a little bit but it is pretty much as she wrote it.

What you need:

2 tablespoons Kosher salt for pasta water
Vegetable oil or non-stick spray to grease your casserole dish
500 grams (1 lb.) elbow macaroni
1 quart milk
8 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
8 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 pound cooked lobster meat (we used 6 Canadian lobster tails - uncooked)
1 cup panko (Japanese breadcrumbs)

Directions:

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes.  Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour.  Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. 

Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in a large greased oven proof dish.  Melt the remaining 2 tablespoons of butter and combine them with the Panko.  Sprinkle over top of the casserole and bake for 30 minutes or until the sauce is bubbly and the macaroni is browned on top.

Cook's Note:  Lobster Butter:  If you really want to go over the top, removed the shells from your lobster tails, leaving the tails intact.  Poach your raw lobster slightly in 2-3 tablespoons butter for a few minutes, then drain on a paper towel.  Add shells back to the butter and cook for 5 minutes until the shells turn red and you extract the flavours.  Remove shells from pot and let cool - reserve for another use.  Pour lobster butter into a small ramekin to keep for the breadcrumbs.  Chop lobster tails roughly before adding meat to mac`n`cheese.