Lobster Mac and Cheese
5½ tablespoons butter, divided
4 tablespoons flour
2 cups half-and-half
2 cups whole milk
7 ounces grated Parmigiano-Reggiano, divided
3 ounces grated gruyere cheese
1½ teaspoon minced garlic
2½ teaspoons salt, divided
¼ teaspoon ground black pepper
1 pound dry gnocchi or shell-shaped pasta
5 ounces sharp cheddar, grated
5 ounces Monterey Jack cheese, grated
1 pound lobster meat, picked over and chopped
⅓ cup seasoned dry bread crumbs
2 teaspoons chopped green onions, green tops only
½ teaspoon paprika
½ teaspoon dried basil
½ teaspoon dried thyme
Heat the oven to 350 degrees. Spray a 3-quart baking dish with nonstick cooking spray.
For the bechamel sauce: Add 4 tablespoons butter to a 2-quart saucepan and melt over medium heat. Add flour and stir to combine; cook, stirring constantly, for 3 minutes. Using a wire whisk, gradually stir in the half-and-half and milk; cook 4-6 minutes, or until thickened, stirring often.
Remove from the heat, and add 2 ounces grated Parmigiano-Reggiano, Gruyere cheese, garlic, 1 teaspoon salt and the black pepper. Stir until cheese is melted and well combined. Cover and let stand.
Fill a large pot with water and bring to a rolling boil over high heat; add 1 teaspoon salt and the pasta. Return to a boil, reduce the heat to medium-high and cook for about 8-10 minutes, or until just al dente. Drain water from pasta and return to the pan. Add the béchamel sauce and stir until well combined. Set aside.
In a large bowl combine the sharp cheddar, Monterey Jack and 4 ounces of the Parmigiano-Reggiano cheese.
To assemble: Place one-half of the pasta in the baking dish. Top with half of the mixed cheeses. Top with the other half of the pasta, followed by the remaining mixed cheeses. Bake 30-40 minutes, or until the visibly bubbling and hot.
While pasta bakes, place remaining butter in a medium microwave-proof bowl and microwave 10-15 seconds on high, or until melted. Add ½ teaspoon salt, lobster meat, bread crumbs, green onions, paprika, basil and thyme, and 1 ounce of Parmigiano-Reggiano to the bowl and toss lightly to combine.
Remove the baking dish from the oven and spoon the lobster mixture over the top of the pasta; spread evenly. Turn the oven to 'Broil" and return the baking dish to the oven for 10-12 minutes or until the top is golden brown.
Serves eight.