Lobster Mac and Cheese

2 ounces butter, unsalted

½ cup flour

2 cups lobster stock

2½ cups milk

¾ cup heavy cream

1 tablespoons salt

1 tablespoons Worcestershire sauce

¾ teaspoon white pepper

½ teaspoon onion powder, or to taste

½ teaspoon mustard powder

¼ teaspoon garlic powder

¼ teaspoon ground nutmeg

1 small bay leaf

4½ ounces white cheddar cheese, grated

½ pound cavatappi (s-shaped) pasta

2 tablespoons bread crumbs

2 tablespoons parmesan cheese, grated

1 teaspoon fresh parsley, chopped

1 lobster tail, 8 ounces

½-1 tablespoon olive oil

Melt butter in sauce pan. Whisk in flour to make a roux and cook for 2 minutes over low heat. Whisk in the lobster stock, milk and heavy cream. Increase heat to medium high. Continue to whisk to prevent scorching on the bottom.

Add salt, Worcestershire, pepper, onion, mustard and garlic powders, nutmeg, bay leaf; continue to cook and whisk until mixture thickens and just starts to boil. Reduce heat to low and whisk in the cheddar cheese. Continue to cook until cheese is melted. Remove from the heat and discard the bay leaf.

Cook the pasta in boiling water until al dente. Cool and reserve.

Heat oven to 350 degrees.

In a small bowl, combine the bread crumbs, parmesan and parsley; set aside.

Remove the lobster meat from the shell. Cut into small pieces and saute in olive oil. Add 2 cups of the cheese sauce (reserve rest for another use) and all the pasta and stir to combine. Place mixture into individual ramekins; top each serving with some of the bread crumb mixture. Bake about 10 minutes or until bread crumbs are slightly browned.

Serves five.

Chef Jason Stoffels, Enticing Cuisine, Batavia