Ingredients
2 cups macaroni (elbows or corkscrews)
5 T butter
5 T flour
1/2 t salt
1/4 t black pepper
1 small yellow onion, chopped
1 clove garlic, chopped
1 shallot, chopped
2 cups milk
1 cup lobster broth
1 1/2 C sharp cheddar cheese, shredded
1/4 C gruyere cheese, shredded
1/4 C pecorino romano cheese, shredded
1/4 C Panko break crumbs
2 florida lobster tails
Preparation
Preheat oven to 325 degrees. Cook pasta according to package directions. Set aside. Steam lobsters over boiling water for about 3 minutes until meat turns white rather than translucent. Remove meat from shell. Set aside to cool. Cut up meat into bite sized pieces. Use water from steaming lobsters to make a lobster stock by adding lobster shells to the water and boiling for about 20 minutes. In a separate pan, melt butter over medium heat. Add salt, pepper, onion, shallot, and garlic and cook until translucent. Add flour and stir constantly until mixture has a creamy consistency. Slowly stir in milk and lobster broth. Remove from heat. Mix in cheese until combined. Add pasta and lobster. Transfer to a baking dish. Sprinkle with panko. Put in oven on middle rack for 20 minutes.
