Lobster Mac and Cheese

Instructions

1. Preheat oven to 375F. Butter an 8×11″ and an 8×8″ casserole dishes or one larger pan or small cast iron pans set aside.
2. In a medium saucepan heat the milk. Fill a large pot with salted water and place on high heat.
3. In another medium saucepan melt the 6 Tbsp. butter and then add the flour, stirring and cooking for 1 min.
4. Whisk in the hot milk slowly and continue cooking and whisking until the mixture bubbles and thickens. Remove from heat.
5. While the milk mixture is still hot. Whisk in the salt, nutmeg, black pepper, and cayenne pepper and 5 cups of the cheddar. Stir well with a wooden spoon until cheese melts. Set aside.
6. When the water has come to a boil add the macaroni and cook until 2-3 min. less than manufacturers directions. You want this more underdone than el dente. Drain and rinse in a colander. Stir into the cheese sauce.
7. Pour into prepared dishes, and sprinkle with remaining cheese. Bake for 45-60 min. for the large pans and 20-25 min. for smaller.
8. In the last 5 min. place the lobster claw meat on top. Remove from oven and let cool for a couple of minutes. Garnish with parsley and serve.
9. Recipe adapted from Martha Stewart