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Lobster Mac & Cheese
8 ounces elbow macaroni
5-1/2 TBS butter, divided
1 TBS fresh parsley, chopped
4 green onions, thinly sliced
2-1/2 C milk
1 large egg
1 C sharp cheddar cheese, shredded
1 C mild cheddar cheese, shredded & divided
1/2 tsp. salt
1/8 tsp. black pepper
1/4 tsp. nutmeg
4 TBS dry sherry
8 ounces cooked lobster meat, chopped
Nonstick cooking spray
1-1/2 C soft breadcrumbs
Cook macaroni in boiling salted water according to package directions; drain and rinse with hot water. In a saucepan, melt three tablespoons butter; add parsley and green onions and cook for about one minute. Stir in flour until well blended and bubbly. Stir in milk and continue cooking, stirring constantly, until mixture thickens. In a bowl, whisk egg and then add one cup of the hot mixture, whisking until well-blended. Return egg mixture to the sauce and blend well. Add sharp cheddar cheese to sauce, along with about 1/2 cup of mild cheddar cheese. Add the salt, black pepper and nutmeg. Stir in sherry. In a large bowl, combine sauce with drained macaroni; fold in the chopped lobster. Heat oven to 350-degrees F. Coat a two-quart baking dish with nonstick cooking spray. Spoon macaroni mixture into prepared baking dish; top with remaining 1/2 cup of mild cheddar cheese. In a saucepan, melt remaining 2-1/2 tablespoons of butter. Stir in breadcrumbs and mix until breadcrumbs are well coated with butter. Sprinkle evenly over cheese layer in the baking dish. Bake for about twenty-five minutes, or until mixture is bubbly around the edges. Turn the oven to a low broil; continue cooking until just browned (one to two minutes). Serve hot. Recipe makes four to six servings.
*Recipe Source: Diana Rattray, Southern Food Expert at About.Com.
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