Lobster Mac and Cheese with Side Salad

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the elbow macaroni for 1-2 minutes less than the package directions for al dente. Drain immediately and set aside.

2. 2

   While the pasta cooks, prepare the cheese sauce. In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the minced shallot and cook for 2-3 minutes until softened and fragrant.

3. 3

   If using, pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Cook for 1 minute until the wine has mostly evaporated. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to form a blond roux.

4. 4

   Gradually pour in the warm milk while whisking continuously to prevent lumps. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring often, until it has thickened enough to coat the back of a spoon.

5. 5

   Remove the pot from the heat. Add the shredded Gruyère and cheddar cheese in handfuls, stirring until each addition is fully melted before adding the next. Once all the cheese is incorporated and the sauce is smooth, stir in the dry mustard, paprika, nutmeg, salt, and pepper.

6. 6

   Gently fold the cooked macaroni and chopped lobster meat into the cheese sauce until everything is evenly coated. Pour the mixture into a 2-quart baking dish or an 8x8 inch pan and spread evenly.

7. 7

   In a small bowl, melt the remaining 1 tablespoon of butter. Add the panko breadcrumbs and toss to coat. Sprinkle the buttered panko evenly over the mac and cheese.

8. 8

   Bake for 20-25 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crisp. Let it rest for 5-10 minutes before serving. Garnish with fresh chives.