Lobster Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just shy of al dente (about 1 minute less than package instructions). Drain and rinse briefly under hot water to stop cooking. Set aside.

Make béchamel

In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Whisk in 3 tbs flour and cook, stirring, for 1–2 minutes until lightly golden and nutty but not brown.

Gradually whisk in 2 cups whole milk and 1 cup heavy cream until smooth. Bring to a gentle simmer, whisking constantly, and cook until sauce thickens enough to coat the back of a spoon, about 4–6 minutes.

Remove from heat and whisk in 1.5 cups white cheddar, 1 cup fontina, and 1/2 cup grated parmesan until melted and smooth. Stir in 1 tsp Dijon, 1/2 tsp Worcestershire, 1 tsp salt, 1/2 tsp black pepper, and a pinch (about 1/8 tsp) nutmeg. Taste and adjust seasoning.

Fold the drained pasta into the cheese sauce until thoroughly coated. Keep warm.

If lobster claws are cold, warm gently: place chopped lobster claw meat (8 oz) into a bowl and add 1 tbs lemon juice, 1 tbs sliced chives, 1/4 tsp salt, and 1/8 tsp black pepper. Toss gently to combine. Do not overheat or cook further to preserve tender texture.

Fold half of the seasoned lobster meat into the cheese-coated pasta, reserving the other half for topping so you have visible chunks in the boats.

Preheat oven to 375°F (190°C). Spread the 2 cups torn french bread on a baking sheet and toast in the oven for 6–8 minutes until dry and lightly golden. Remove and let cool slightly.

Pulse the toasted bread in a food processor until coarse crumbs form (or finely chop). Place crumbs in a bowl and stir in 3 tbs melted butter, 1 tsp Old Bay seasoning, 2 tbs grated parmesan, 1 tbs chopped parsley, and 1/2 tsp lemon zest until evenly moistened.

Spread the crumb mixture on the baking sheet and return to oven for 6–8 minutes until crisp and golden, stirring once halfway through. Remove and cool briefly.

Reduce oven to 350°F (175°C). Lightly brush 4 ovenproof small boats or ramekins with 1 tsp olive oil and place on a baking sheet.

Divide the macaroni and cheese mixture evenly among the 4 boats (about 1 cup each). Spoon the reserved lobster pieces on top of each boat so they remain visible (about 2 oz lobster per boat).

Evenly sprinkle the Old Bay French bread crumble over each boat, pressing lightly to adhere. Top each with an extra tablespoon of grated parmesan if desired.

Bake in the preheated 350°F oven until bubbling and topping is golden, about 12–15 minutes. For an extra crisp top, place under the broiler for 1–2 minutes—watch closely to avoid burning.

Remove boats from oven and let rest 3–4 minutes. Garnish with remaining chives and a sprinkle of parsley. Serve with lemon wedges on the side for squeezing.