Directions

• Prepare Lobsters

If starting with live lobsters, handle them with care. Hold a lobster firmly just behind its head and place it on a cutting board, using a clean kitchen towel to keep it steady. Look for a small, cross-shaped mark on the shell where the head joins the body. Using a large, sharp knife, swiftly and firmly insert the tip into this mark and cut downwards through the head, between the eyes. This method dispatches the lobster quickly. The legs might twitch a little afterward, but the lobster is dead.

Separate the lobster parts by size: tails in one pile, large claws in another, and finally, all the small claws together in a third pile. You will cook these in the next step for lobster meat.

The lobster bodies (the main shells, including the head and tiny legs) are essential for the sauce. Set them aside. You will use them in our lobster sauce to create its rich flavor.

Bring a large pot of water to a boil with two tablespoons of salt.

Cook the tails for five minutes and transfer them to a plate to cool. Next, cook the large claws for 5 minutes. Transfer them to a plate to cool, and finish by cooking the small claws for four minutes.

Remove the lobster meat from the shells when the tails and claws are cool enough to handle. For the tails, use kitchen shears to cut down the top of the tails, pull them open, crack the back slightly, and then pull out the meat. For the claws, use a knife or mallet to crack open the claws and then remove the meat. Use tweezers or chopsticks to remove smaller bits of meat from legs and knuckles. Store the lobster meat in an airtight container in the fridge. If you plan to add some to the mac and cheese, you will need about 1 cup, which means you will likely have some extra lobster meat, which is never a bad thing.

• Make Lobster Mac and Cheese

For lobster mac and cheese, you’ll need 2 lobster bodies and, optionally, 1 cup of cooked lobster meat. Cut the lobster bodies in half with a heavy knife.

In a wide pan at least 3 inches deep, like a rondo, melt the butter over medium heat. Ideally, use a pan with a lid, as you will need the lid later on.

Add the lobster bodies, onion, carrot, garlic, and thyme to the pan. Cook for about 10 minutes, stirring occasionally. The goal is not to brown the vegetables, just soften them. The lobster bodies will also turn red.

Add the flour and stir it around the pan, then do the same with the tomato paste.

Pour in the white wine and stir well. Once it begins to stick to the bottom, add the milk and bay leaf. Season with salt and pepper, then cook at a low and gentle simmer, partially covered, for 30 minutes. During this time, check that the milk is not bubbling too much or sticking to the bottom of the pan. Turn the heat down if necessary. The milk may look slightly curdled, but in the next step, we will blend everything, which brings the sauce back together.

Remove the lobster bodies and discard them. Then, pour the liquid into a blender. Add 6 ounces of cheese (1 ½ cups), and puree until smooth.  Chill the sauce in the fridge until ready to toss with the pasta. Blending tip: for safety remove the blender lid center insert and hold a kitchen towel over the hole while blending. This releases steam and prevents messy splatters.

Bring a pot of salted water to a boil, then cook the pasta until al dente. Strain.

Preheat the oven to 350°F (177°C). Lightly grease a casserole dish, that holds at least 2 quarts.

In a mixing bowl, combine the hot pasta with the lobster sauce and half the remaining cheese (2 ounces or 1/2 cup). Stir well to combine. If you are adding lobster meat, fold it in.

Transfer the pasta mixture to the casserole dish.

In a small bowl, mix the panko bread crumbs with the remaining cheese, and then scatter it over the top of the mac and cheese.

Bake for 40 to 50 minutes, until the middle is hot and the top is golden brown.