There are a great many recipes for lobster mac & cheese, none of which are part of the mac & cheese tradition I grew up with. And of late, with the Kidlet being allergic, I haven't had cause to seek them out. But in a recent grocery run symbol came home with some pre-cooked lobster claws and suggested this as a good thing to do with them.

I based this on a recipe from Spend with Pennies (with significant modifications), and the results were delicious; symbol and I both liked it. I made a half batch; the writeup here is for a full one, with a pound of pasta, but it scales down well.

Lobster Mac & Cheese

Adapted from Spend with Pennies

Ingredients

• topping
• 2 tbsp butter, melted
• ½ C breadcrumbs
• 2 tbsp grated parmesan
• 2 tbsp parsely, chopped
• pasta
• 1 lb dried store-bought pasta
• ~2 C cooked lobster meat, shredded
• 4 cloves garlic, minced
• 4+4 tbsp butter, divided
• 4 tbsp flour
• ½ tsp mustard powder
• ¼ tsp salt
• ¼ tsp Old Bay seasoning
• ½ tsp freshly ground black pepper
• 2 C milk
• ~1 C grated parmesan
• ~2 C grated cheddar

Directions

1. Grease a 9x13" baking pan and preheat oven to 400°F.
2. Combine topping ingredients in a small bowl; buffer.
3. Cook pasta al dente; drain, rinse with cold water, and buffer.
4. Melt 4 tbsp butter in a small pot over medium heat.
5. Add garlic and cook until fragrant, 1-2 minutes.
6. Add lobster, toss to coat, and cook until heated through. Remove lobster-garlic mix and buffer.
7. Melt the other 4 tbsp of butter in the same pot.
8. Add the flour and make a roux.
9. Add the mustard, salt, Old Bay, black pepper, and milk; stir until thickened.
10. Reduce heat to low and stir in the cheddar and parmesan until melted.
11. Stir in the lobster-garlic mix.
12. Put the pasta into the baking pan. Pour over the sauce and stir to mix.
13. Cover with the topping.
14. Bake at 400°F for 20 minutes, until topping is browned and edges are bubbling.