Lobster Mac and Cheese

Bring a large stockpot of heavily salted water (1 tablespoon kosher salt per 4 liters of water) to a rolling boil over high heat. Add dry elbow macaroni and cook for 6 minutes, which is 2 minutes shorter than the package’s al dente recommendation, as the pasta will finish cooking in the oven. Drain the pasta, toss with 1 tablespoon (14g) of unsalted butter to prevent sticking, and set aside. If using raw lobster, steam whole lobsters over boiling water for 8 minutes until shells are bright red, cool completely, pick all meat from shells and claws, cut into 2.5cm (1 inch) chunks, and set aside.

Melt 4 tablespoons (57g) of unsalted butter in a large heavy-bottomed saucepan over medium-low heat. Once the butter is foaming but not browned, whisk in 3 tablespoons of all-purpose flour to form a smooth, thick paste. Cook the roux, whisking constantly, for 2 minutes until it smells faintly nutty and turns a pale golden color; do not let it darken to a brown roux, as this will alter the sauce’s mild flavor.

Slowly stream the warmed whole milk into the roux, whisking constantly to avoid lumps, until fully combined. Increase heat to medium to bring the sauce to a gentle, low simmer, then cook for 3-4 minutes until the sauce is thick enough to coat the back of a spoon (a line drawn through the sauce on the spoon with your finger will hold its shape). Reduce heat to low, stir in Dijon mustard, kosher salt, black pepper, and smoked paprika, then add shredded white cheddar, Gruyère, and softened cream cheese. Stir constantly for 2 minutes until all cheese is fully melted and the sauce is completely smooth, then remove from heat.

Add the drained, buttered elbow macaroni and 270 grams (1.2 cups) of the lobster chunks into the pot of cheese sauce. Stir gently with a rubber spatula over low heat for 1 minute until every pasta noodle is evenly coated in sauce, taking care not to over-stir and break up the tender lobster pieces. Reserve the remaining 70 grams (0.3 cup) of lobster meat for topping the dish before baking.

Preheat your oven to 190°C (375°F). Use 0.5 tablespoons (7g) of unsalted butter to generously grease the inside of a 2-quart (2 liter) ceramic baking dish. Pour the lobster mac and cheese mixture into the dish, spreading it into an even, smooth layer. Scatter the reserved lobster chunks evenly across the top of the pasta. Melt the remaining 0.5 tablespoons (7g) of butter, toss with panko breadcrumbs until fully coated, then sprinkle the buttered panko in an even layer over the entire surface of the dish.

Place the baking dish on the middle rack of the preheated oven, and bake for 20-22 minutes until the cheese sauce is actively bubbling around the edges of the dish and the panko topping is a deep, crispy golden brown. Remove the dish from the oven, and let it rest for 5 full minutes at room temperature to allow the sauce to set, then garnish with chopped fresh flat-leaf parsley before serving.