Mac & Cheese with a Lobster Twist

Ingredients:
Lobster meat, 1/2 - 3/4 lb.
1/2 stick butter for white sauce
Approx. 1/4 c. flour for white sauce
1/2/ to 3/4 c. milk
3/4 c. grated cheeses

It’s amazing what a difference a smoked cheese makes here - something about the combination with the lobster flavor is exactly right. It could overpower through, so only make it about 1/4 of the total amount of cheese you use. For this I used a smoked mozzarella, but smoked gouda is great too. My preferred mix, in equal proportions: Parmesan, Smoked Mozzarella, Provolone, Monterey Jack.

Instructions:
1. Pick lobster meat from 6 bodies, or chop the tail and claw meat from one lobster.
2. Cook 1 pound pasta of choice (I prefer medium shells) al dente. The choice of pasta shape is important.
3. Make the white sauce; Melt butter on low heat, add flour and thoroughly combine, cooking on low for about 2 minutes. Whisk in milk, turn heat to medium high and bring to low boil. Reduce heat after sauce thickens. The really important thing is to grate some fresh nutmeg into the sauce - just a few swipes should be sufficient.
4. Add grated cheese: Add grated cheeses in small handfuls, whisking continually. Adjust thickness of sauce to your preference by either adding more milk or more cheese. When sauce is smooth, stir in lobster meat.
5. combine lobster cheese sauce with drained pasta. Serve immediately.

*Recipe provided by Chow.