Lobster Macaroni and Cheese (Gruyere Version)

A couple years ago I put my lobster macaroni and cheese recipe up on my blog. I have since perfected it and found the perfect lobster mac and cheese recipe! My recipe is an adaptation of Ina Garten's- The Barefoot Contessa. The Gruyere cheese and nutmeg give it a bit of the French mac & cheese flavor and the sherry is optional but I think it goes so well with the lobster. This made enough for 6-8 servings.

It's always tricky to estimate how many lobsters to buy for one pound of lobster meat as it varies with the season. In winter, when they have hard shells, I usually buy 4 1/2 pounds of live lobster to get one pound of meat. Because they were soft shells this time (shedders who are still growing in to their new shells) and I needed 3/4 pound, I bought 6 pounds of live lobsters and I had plenty of lobster meat. I will definitely make more of this! How lucky I am to live in Maine where it is so easy and inexpensive to get fresh lobsters!

Lobster Macaroni and Cheese (Gruyere Version)

3/4 pound of elbow macaroni (the larger elbows)
3 cups of milk
6 T of butter or butter-like spread
3/8 c flour
10 oz of grated Gruyere cheese (a little over 3 cups)
6 oz of grated sharp white cheddar (about 1 1/2 cups)
1/2 tsp nutmeg
3 T sherry (optional- but cooking sherry is fine)
about 1 pound of lobster meat cut into small chunks
Salt and pepper to taste
1/2 cup bread crumbs (preferably Panko)

1. Cook and remove meat from the lobsters. Cut into bite size pieces. (Note: Most Maine Supermarkets or fish markets will cook the lobsters for you at no charge while you wait. It's a lot easier to have them already cooked!)
2. Cook elbows according to directions and drain well.
3. In a small pan, heat the milk but do not boil it! Get it just hot enough before it boils then remove it from the heat (or you can microwave it).
4. Melt 5 T of the butter in a large saucepan. Slowly add flour a little bit at a time, whisking it into the hot butter. Keep adding flour and whisking until flour and melted butter are thoroughly mixed.
5. While whisking, gradually add the hot milk and cook over medium heat for a minute or two until the white sauce is thickened and smooth. Remove from heat and add the Gruyere and Cheddar, stirring as it melts and thickens. Stir in the sherry.
6. Stir in the salt, pepper, and nutmeg.
7. Add the macaroni to the cheese sauce and stir thoroughly to mix. Add the lobster and stir to mix.
8. Pour into a large baking dish or 4-6 individual gratin dishes.
9. Melt the remaining butter and stir in the bread crumbs to mix thoroughly. Sprinkle on top of the mac and cheese.
10. Bake for about 30 minutes until bubbly and the mac and cheese starts to brown on the top. I usually finish it with 1 minute under the broiler to give it a nice browning.