This recipe comes from Chef John at www.foodwishes.blogspot.com. The recipe is prepared for two people in individual gratin dishes. I made increased the recipe by 1/2 and served it in a larger casserole as a side dish and it easily served 6 adults.
Ingredients
2 teaspoons vegetable oil
2 lobster tails (5-6 oz each)
2 Tablespoons butter
1 1/2 Tablespoons flour
1 1/2 cups milk
Cayenne to taste
1/4 teaspoon sweet paprika
1/2 teaspoon salt or more to taste
Pinch of ground nutmeg
Few drops of Worchestshire sauce
4 ounces grated sharp white cheddar cheese
1 ounce grated Gruyere cheese
1 generous cup elbow macaroni
1/2 teaspoon fresh thyme leaves
For the crumb topping
3 Tablespoons panko bread crumbs
1 Tablespoon melted butter
2 Tablespoons grated Parmesan cheese
Instructions
With a sharp knife, slice the lobster tails in half (the long way). Remove any veins or small pieces of shell that might have broken.
Put vegetable oil in skillet on medium high. When skillet is hot, add lobster tails halves. Cook about two minutes on each side. You do not want to cook them completely. Remove from skillet and set aside to cool.
When cool enough to handle, place your thumb under the meat and remove from the shell. Chop the meat into large chunks and set aside.
Boil elbow macaroni according to manufacturer's instructions. Add the lobster shells to the boiling water along with the macaroni to add more lobster flavor to the dish. When macaroni is cooked, removed lobster shells and set aside. Drain macaroni, reserving about a cup of cooking liquid.
In same skillet that was used to saute the lobster tails, add butter. Stir over medium heat until melted. Add flour and cook for about 30 seconds. Add cold milk and cook, stirring until bubbly and thickened. Reduce heat to low. Add cayenne, paprika, salt, nutmeg and Worchestshire sauce.
Stir to combine and allow to cook on low for about 3 - 5 minutes. Add cheeses and stir until melted, but take care not to overcook.
Add cooked macaroni and stir to combine. The mixture should be wet and saucy. If not, it will become too dry when baked. If it is not, add a portion of the reserved macaroni cooking liquid to achieve a saucy mixture.
Put macaroni mixture into buttered casserole or gratin pan. Place lobster meat pieces on top. Use a fork to poke them down into the macaroni and cheese.
Prepare crumb topping by combining 3 Tablespoons melted butter with panko crumbs and Parmesan cheese. Sprinkle crumb mixture on top of the lobster mac and cheese. Poke into the mixture with a fork,
Bake at 400 degrees for 20 minutes. Or, prepare and refrigerate before baking. Then, allow the mac and cheese to sit out for 30 minutes before baking at 400 degrees for 20 minutes. Garnish with reserved lobster tails.