4 pounds freshly shucked lobster meat
18 cups cooked elbow macaroni
1 cup chopped scallions
2 cups all-purpose flour
2 sticks plus 1 stick unsalted butter, melted
1 tbsp garlic powder
1 tsp dry mustard
Salt and white pepper
6 cups half-and-half
4 cups heavy cream
2 cups dry white wine
1/2 cup freshly squeezed lemon juice
6 cups old white Cheddar, grated
2 cups old cheddar, grated
2 cups Mozzarella, grated
4 cups plus 1/2 cup grated Parmesan
3 cups panko breadcrumbs
2 tsp dried Italian seasoning
DIRECTIONS
Preheat the oven to 350 degrees F.
Combine the lobster meat, cooked macaroni, scallions and tomatoes in a large bowl. Set aside.
Combine the flour with the 2 sticks melted butter in a large saucepan over medium-low heat. Add the garlic powder, 1 tsp salt and 1 tsp pepper; stir. Add the white wine, half-and-half, heavy cream and lemon juice and cook, stirring frequently, until heated to just below a simmer. Stir in the cheeses, keeping the 1/2 cup Parmesan reserved. Mix together the breadcrumbs, Italian seasoning and the remaining 1 stick melted butter and 1/2 cup Parmesan in a bowl. Combine the hot cheese sauce with the lobster and macaroni mixture. Spread evenly into four 10 X 15-inch baking pans and top with the breadcrumb mixture. Bake for 35 minutes.
This recipe is meant to feed a family of 4 for 2 days. You can cut in half or quarter to suit serving size.
Originally published in The Wine Cellar May 2017
