"Premium meets humbleness. This dish reflects my personality. The
blend of all ingredients’ flavors has stolen my heart."
Serving: 8 | Prep: 30m | Ready in: 1h30m
Ingredients
• 1 (16 oz.) package elbow macaroni
• 1 (2 lb.) lobster, split
• 2 tbsps. butter
• 1 small onion, diced
• 1 clove garlic, minced
• 1 shallot, chopped
• 10 black peppercorns
• 2 cups milk
• 5 tbsps. butter
• 5 tbsps. all-purpose flour
• 1 lb. shredded Gruyere cheese
• 3 cups shredded Cheddar cheese
• 1 cup grated Romano cheese
• kosher salt and pepper to taste
• 3 tbsps. panko bread crumbs
Direction
• Boil light-salted water to rolling boil in a large pot over high heat. When the
water gets boiled, mix in the macaroni and keep boiling. Cook the pasta
uncovered, stir sporadically for about 8 minutes until the pasta is cooked
through but firm enough to bite. Save about 2 cups of the pasta water, use a
colander set in the sink to take the pasta out of water and rinse with cold
water to cool. Set aside.
• Take the pasta water to a big pot, put the lobster halves in with cut-side up.
Boil up the water, lower to medium-low heat, cover and steam the lobster for
about 3 minutes until the meat gets high opacity and firmness. Take the
lobster out and let cool for a few minutes, then take out the meat and divide
into bite-sized chunks. Save the shells
• In a saucepan, melt 2 tbsps. of butter over medium heat. Mix in the onion
and cook for about 5 minutes until the onion gets softened and translucent,
take the onion to a small bowl and set aside. Add milk, peppercorns, shallots,
garlic and the saved lobster shells into the saucepan. Let them simmer gently
over medium heat, cook for 20 minutes.
• Set the oven at 175°C (350°F) and start preheating.
• In a saucepan, melt 5 tbsps. butter over medium-low heat. Mix in the flour,
whisk until the mixture reaches the paste texture and light golden brown
color, about 10 minutes. Filter the milk with a mesh sieve. Stir the milk into
the flour mixture little by little and let it simmer over medium heat. Stir and
cook for 10 to 15 minutes until the mixture is smooth and thick.
• Combine the thickened milk mixture with the Romano, Cheddar and
Gruyere cheese, whisk until the cheese is melted and smooth. Use pepper and
salt to taste, then mix in the macaroni, onions and reserved lobster. Load a 4-
quart casserole with the macaroni and smooth the top. Dredge the panko
crumbs on top evenly.
• Put in the preheated oven and start baking for 8 to 12 minutes until the
sauce is bubbly, and the top gets golden brown color.
Nutrition Information
• Calories: 913 calories;
• Total Carbohydrate: 55.4 g
• Cholesterol: 218 mg
• Total Fat: 49.2 g
• Protein: 60.9 g
• Sodium: 1113 mg