Lobster Mac and Cheese

What could be better than this! Cooked pasta tossed with lobster and a trio of creamy cheese, baked in individual ramekins for an elegant holiday seafood dish.

• 1 Box pasta (12-16 oz))
• 1-1/2 Cups sharp yellow or white cheddar
• 1-1/2 Cups grated fontina
• 1/2 Cup freshly grated parmesan cheese
• 4 Tablespoons salted butter
• 1/4 cup flour 
• 2 cups light half & half or whole milk
• Salt & white pepper to taste
• 12 oz. roughly chopped cooked lobster
• Plain breadcrumbs
• 2 Tablespoons melted butter

Grease each ramekin (4-6)* and preheat your oven to 325°. Bring a large pot of salted water to boil. Cook the pasta al dente. 

Add 4 tablespoons butter to saucepan and cook on medium-low heat. Sprinkle in the flour and whisk to combine. Slowly pour in the half & half. Season as you go with salt and pepper. Add the cheeses a little at a time and stir until creamy and smooth.

Combine the drained pasta and the cheese sauce and mix gently until incorporated. Place some mac and cheese into each greased ramekin. Mix together the breadcrumbs and parmesan cheese with the melted butter to make a crumble. Top each ramekin with some crumble.

Bake for 10 minutes and switch your oven to broil until golden button too browned. Watch it carefully!

*This recipe can be prepared in a 9 x 13 baking dish.