Lobster Macaroni And Cheese

Ingredients

• 8 ounces elbow macaroni
• 8 ounces shredded sharp cheddar cheese
• 4 ounces cream cheese
• 4 ounces fresh grated parmesan cheese
• 4 ounces shredded gruyere cheese
• 16 ounces heavy cream
• 1 Tablespoon olive oil
• 2 garlic cloves, minced
• 1 shallot, minced
• 1 lb lobster meat, chopped
• salt and pepper to taste
• 1/2 cup breadcrumbs
• 2 oz parmesan cheese
• (Serves 6-8)

Directions

1. Preheat oven to 350 degrees F.
2. Grease an oven proof baking dish with butter.
3. Cook the pasta in a pot of boiling, water (salted with 1/2 teaspoon of salt) on the stovetop. Cook 8-10 minutes to el dente. Once cooked drain the water and set aside.
4. Use a double boiler to heat the cheeses until melted. Stir occasionally with a rubber spatula. Once melted add the heavy cream and stir in. Turn off the heat and set aside.
5. Heat the olive oil in a large frying pan,add the minced garlic and shallots and saute for 3 minutes. Add the lobster meat and cook until opaque. Turn off the heat.
6. Add the cooked drained pasta to the lobster in the skillet. Stir in the cheese sauce. Do a taste test and season with salt and pepper as needed.
7. In a small cup, stir together the breadcrumbs and parmesan then sprinkle on top of the casserole.
8. Place into the preheated oven and bake for 10-15 minutes until the crumbs have browned and the casserole heated through.