Wicked Good Lobstah Macaroni and Cheese

This dish sounds a little odd at first, but we first had it in Maine and have been hooked ever since. It can be a little bit spendy to make, so probably best saved for special occassions (well worth it, though!). It's great for kids, too--our niece, Lily, loved it!

Wicked Good Lobstah Macaroni and Cheese

Ingredients:
1 pound macaroni (I like the shell-shaped macaroni)
2 whole, live lobsters (about 1.25 lb each)
1 small onion, diced
2 tablespoons unsalted butter
2 cups milk
1 small clove garlic, minced
1 shallot, chopped
10 black peppercorns
5 tablespoons flour, plus 5 tablespoons unsalted butter
1.5 - 2 pounds grated cheese, mixture of Gruyere, extra sharp cheddar, and Pecorino Romano*
Topping:
3 tablespoons bread crumbs
1/2 cup grated parmesean cheese

*A note on the cheese--it is the main flavor in this dish, so use the best you can find. Pecorino Romano (made from sheep's milk) is nearly impossible to find in some areas, so cow's milk romano will work fine. I also like to use the Tillamook Extra Sharp Special Reserve cheddar.

Cooking Instructions:

Preheat oven to 350 degrees F.

In a large pot, cook the pasta until al dente. With a slotted spoon, remove the pasta from the water and set aside (leave the water in the pot).

Steam the lobster over the pasta water for 3-5 minutes (the lobster will not be fully immersed), then cool, remove the meat from the tail and claws/arms, and reserve both the meat and the shell. Chop the meat into bite-size pieces.

In a medium sauce pot, sweat the onions in 2 tablespoons butter, and remove. In the same pot, scald the milk and add the garlic, shallots, and peppercorns. Add the lobster shells to create a fish stock. Bring the "stock" to a boil, then reduce the heat to a simmer, and cook for 20 minutes. (Note: I usually don't add any salt/pepper here since the stronger cheeses tend to be salty).

Meanwhile, make a roux by combining 5 tablespoons of flour with 5 tablespoons of butter in a small sauce pot over medium-high heat. Cook until it thickens and develops a golden yellow color. Remove from heat.

Strain the stock and return it to the pan. Once the stock begins to simmer again, start whisking the cheeses in slowly until fully incorporated (this will also thicken the sauce). Add the roux to thicken a little more, and then stir in the reserved onions and lobster meat. Toss the sauce with the pasta, and transfer it to a medium-sized baking dish. Sprinkle bread crumbs and parmesean cheese over the top, and bake for 12-20 minutes, or until bubbly and browned.

Note: I recommend you make this dish a day ahead of time, leaving off the topping, and refrigerate. When you're ready to serve it, add the topping and bake at 350 degrees for 30 minutes.