Drizzle oil into a large pot of boiling salted water. Add the pasta
and cook according to the directions on the package, 6 to 8
minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. In
a large pot, melt 6 tablespoons of butter and add the flour. Cook
over low heat for 2 minutes, stirring with a whisk. Still whisking,
add the hot milk and cook for a minute or two more, until
thickened and smooth.
Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the
pepper, and nutmeg. Add the cooked macaroni and lobster and stir
well. Place the mixture in 6 to 8 individual gratin dishes.
Melt the remaining 2 tablespoons of butter, combine them with the
fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35
minutes, or until the sauce is bubbly and the macaroni is browned
on the top.
Originally Submitted
4/12/2013
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