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Ingredients
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Pasta
Lobster
Cheese Sauce (Signature Cheese Blend)
Topping (optional)
Method
Pasta
Bring 6 cups of water to a rolling boil in a medium pot. Add 1 tablespoon kosher salt. Add 1.5 cups elbow macaroni and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1/2 cup of pasta cooking water, then drain pasta and set aside.
Lobster
If lobster meat is cold, warm gently: melt 1 tablespoon butter in a small skillet over low heat. Add chopped lobster meat and toss until just warmed through (60–90 seconds). Stir in 1 tsp lemon juice, 1/4 tsp sea salt and 1/4 tsp black pepper. Remove from heat and set aside. Do not overcook lobster to avoid toughness.
Cheese Sauce (Signature Cheese Blend)
Make a roux
In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is golden and smells slightly nutty (this cooks out the raw flour taste).
Add milk and cream
Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream, a little at a time to avoid lumps. Bring the mixture to a gentle simmer while whisking; it will begin to thicken in about 3–5 minutes.
Season
Once simmering and slightly thickened, reduce heat to low and whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning lightly.
Add cheeses
Working off the heat (or on the lowest heat), add 1 cup shredded sharp cheddar, 1/2 cup shredded white cheddar, 1/2 cup shredded Gruyère and 1/4 cup grated Parmesan in small batches, stirring until each addition melts smoothly into the sauce. If the sauce seems too thick, whisk in up to 1/4–1/2 cup reserved pasta water to reach a creamy, coating consistency.
Combine pasta and sauce
Fold the drained pasta into the cheese sauce, stirring to coat evenly. If needed, add a splash of reserved pasta water to loosen. Taste and adjust salt and pepper.
Add lobster
Gently fold the warmed lobster meat into the mac and cheese, taking care not to break up chunks. Keep mixture warm over the lowest heat for 30–60 seconds to marry flavors; do not simmer vigorously.
Topping (optional) & Finish
Preheat broiler to high if using the breadcrumb topping. In a small bowl, combine 1/2 cup panko, 1 tablespoon melted butter, 1 tablespoon chopped fresh parsley, 1/2 tsp lemon zest and 1/8 tsp salt. Toss to coat.