MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lobster Macaroni & Cheese
 Categories: Seafood, Pasta, Cheese, Breads, Dairy
      Yield: 4 Servings

      3 c  Milk
      8 tb Butter; +2 tb
    1/3 c  Flour
    3/4 lb Cavatappi macaroni (double;
           - elbow); cooked al dente
           - and drained
      8 oz Gruyere cheese; grated
      6 oz Cheddar cheese; grated
      1 cl Garlic; fine minced
  1 1/2 c  Fresh breadcrumbs
      1 lb Lobster meat; up to 2 lb

  Good mac & cheese needs no improvement, but any time you have a
  surplus of freshly-cooked lobster meat and seek a big helping
  of high-class comfort, this luxurious dish satisfies beyond
  all measure. The four servings it makes are really big, easily
  divisible by two for enfeebled appetites.

  Shred lobster meat to bite size pieces, warm, and lightly butter.

  Preheat the oven to 375°F/190°C.

  Heat the milk in a heavy saucepan but do not bring it to a boil.

  In a large oven-proof pot, melt 8 tb of butter and whisk in the
  flour. Over low heat, whisk constantly for 2 to 3 minutes to
  create a roux. Gradually whisk in the warm milk. Continue constant
  whisking 2 more minutes until the mixture is smooth and thick.

  Remove the pot from the heat and stir in both cheeses. Add the
  cooked macaroni.

  Place the pot in the preheated oven and bake 35 to 40 minutes or
  until the edges of the top noodles are nicely browned.

  When the noodles are almost done, melt the remaining two
  tablespoons of butter in a small saucepan. Stir in the minced
  garlic, then the breadcrumbs. Mix well and cook only until the
  breadcrumbs begin to brown.

  When the macaroni is done, remove it from the oven. Divide it
  into 4 (or 6 or 8) individual dishes and top each first with the
  lobster meat, then the breadcrumbs.

  Recipe FROM: http://www.roadfood.com

  Uncle Dirty Dave's Archives

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