Lobster Mac

For the toasted panko topping:

In a medium pan melt the butter over medium heat. Add the panko and stir constantly to toast. It happens quickly so don’t walk away! Toast until golden brown. Add the grated garlic and cayenne to the pan and stir until fragrant, 30 seconds.

Turn heat off and while still stirring add the parsley. Remove pan from heat and set aside. The breadcrumbs can be stored in an airtight container in your pantry for up to 2 weeks.

For the lobster mac:

In a large, heavy bottom pot over medium high heat melt the butter and olive oil together. Add the chopped lobster, stir and cook for 1-2 minutes. Remove the pot from the heat as soon as the lobster turns white—you do not want to overcook lobster! Remove lobster from the pot with a slotted spoon to a bowl, set aside.

Put the pot back on the heat. Add the diced shallots to the pot and cook for 1 minute. Add the garlic and stir in until fragrant, 30 seconds.

Whisk in flour and stir for 2 minutes until flour is slightly cooked and golden. Whisk in wine. Stir to deglaze the pan, scrapping any browned bits off the bottom of the pan. Cook for 2 minutes until wine is slightly reduced.

Whisk in milk. Cook on medium high heat until milk is slightly thickened, about 4 minutes. Melt in all the shredded cheese.

Stir in the nutmeg, cayenne, salt and pepper. Add the lobster back into the pot, juices and all from the bowl where the lobster was resting.

Add the cooked and drained pasta and fold into the cheese sauce.

Divide the lobster mac into bowls and top each bowl with toasted panko topping. Serve and enjoy!