Lobster Mac and Cheese

Okay, friends.  This might be one of my favorite recipe posts of all time here on Shel's Kitchen.  Lobster.  Mac and Cheese.  WHAT?!  It so SO good.  If you have ever eaten at a little place called Capital Grille or maybe The Bristol you may have seen this delicious decadence on the menu.  Trust me, it is worth every penny and every calorie!  Admittedly, this is a special occasion recipe.  The lobster (which I bought at Costco!) is a splurge and, in my world, the gruyere cheese is a splurge (and I bought it at Trader Joe's, FYI.)  I made this for a dear friend's 40th birthday to go with some filets (recipe coming tomorrow!) and everyone loved it (and ate WAY too much!)  I hope you enjoy!

Lobster Mac and Cheese (adapted from foodnetwork.com)

1 lb. campanelle pasta (penne, cavatappi or even elbow macaroni would work too - I just wanted the pasta to be a special shape!)
Salt
1 quart whole milk
8 T. unsalted butter, divided
1/2 c. all purpose flour
12 oz. gruyere cheese, shredded 
8 oz. extra sharp cheddar cheese, shredded
1/2 t. black pepper
1/2 t. nutmeg
1 lb. cooked lobster meat, cut into bite sized pieces
1 1/2 c. fresh bread crumbs (5 slices, crusts removed)

Preheat the oven to 375.  Bring a large pot of water to a boil and season liberally with salt.  Add the pasta and cook according to the package directions.  Drain well, put the pasta back in the pot and set aside.

Meanwhile, heat the milk in a small saucepan until hot but do NOT boil it.  In a large pot, melt 6 T. of the butter and add the flour.  Cook over low heat for 2 minutes, whisking all the time.  Still whisking, add the hot milk and cook for a minute or two more until smooth and slightly thickened.  Turn off the heat and add the gruyere, cheddar, pepper, nutmeg and 1 1/2 t. salt.  

Pour the sauce over the pasta, add the cooked lobster and stir well to combine.  Place the mixture in a greased 9X13 dish.  Melt the remaining 2 T. of butter in a small saucepan and add the fresh breadcrumbs.  Stir to combine then sprinkle the breadcrumbs on top of the macaroni and cheese.  Bake for 30-35 minutes or until the sauce is bubbly and the macaroni is browned on top.  

12 servings (554 calories each serving) according to my calculator on loseit.com