Gourmet Lobster Mac and Cheese

Gourmet quality meets down home comfort with this seaside version of a traditional staple.

Ingredients:

1 pound shaped pasta, such as elbows or shells

8 tablespoons salted butter, divided

1 small yellow onion, diced

1 garlic clove, minced

5 tablespoons all-purpose flour

2 cups light cream

2 cups shredded Gruyere cheese (can substitute with swiss cheese if cannot find Gruyere)

3 cups shredded cheddar cheese

1/2 cup grated Romano cheese

Kosher or sea salt and freshly ground black pepper, to taste

8 ounces cooked lobster meat, cut into bite-size pieces (I cut very small)

5 slices bread, crust removed

1/4 cup grated Parmesan cheese

1 Tablespoon parsley flakes, if desired

Instructions:

Cook pasta according to package instructions. Drain in a colander, set into the sink, and rinse with cold water to cool. Set aside. Preheat oven to 350°.

Melt 3 tablespoons butter in a medium-size saucepan over medium heat. Stir in onion and garlic; cook until onion has softened and turned translucent, about 5 minutes. Transfer to a bowl and set aside. Melt remaining 5 tablespoons butter in the saucepan. Whisk in flour and stir until mixture is light golden-brown and glossy, 6 to 8 minutes. Gradually whisk cream into flour mixture, increase heat to medium-high, and bring to a simmer. Once simmering, reduce heat to medium-low; cook, stirring, until mixture is thick, creamy, and smooth, 8 to 12 minutes. Stir onion/garlic mixture and cheeses into cream mixture until melted and smooth. Season to taste with salt and pepper; then gently stir in lobster and reserved pasta. Pour mixture into a 4-quart casserole and smooth the top. Next, make the topping: In a food processor, turn bread into fine breadcrumbs. Add parmesan cheese and parsley. Sprinkle evenly over casserole. Bake in preheated oven until sauce is bubbly and the top is golden-brown, 12 to 15 minutes.