- Serves: 4-6 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- 4 Lobster Tails, thawed & rinsed
- 1 lb. Elbow Macaroni Pasta, cooked & drained
- 2 c. Whole Milk
- 1/2 c. Cream
- 4 c. Gruyere Cheese, shredded
- 2 c. Sharp Cheddar Cheese, shredded
- 1/2 tsp. Ground Nutmeg
- 1 tbsp. Dijon Mustard
- 1/3 c. Flour
- 1/2 c. Butter
- 1 tbsp. Garlic Powder
- 1/4 c. Seasoned Bread Crumbs
- Salt & Pepper, to taste
Preheat broiler on high. Line a sheet pan with aluminum foil and arrange lobster tails evenly on pan. Season the meat of each tail with salt, pepper, and garlic powder, then place a tablespoon of butter atop each. Broil lobster tails for 5 to 10 minutes or until shell is red and meat is opaque and firm. Remove and cool. Preheat oven to 375 degrees.
Heat butter in a medium saucepan until melted, then whisk in flour. Continue cooking on medium heat, whisking constantly, until flour is cooked. Remove from heat and pour in milk and cream, then whisk to combine. Return sauce to heat, stirring frequently, and whisk in dijon mustard and nutmeg. When sauce is thickened, season with salt and pepper then remove from heat and begin adding cheeses one handful at a time, stirring constantly to prevent lumps. When cheese is completely incorporated, set aside.
Remove lobster meat from tails, keeping in large chunks. Stir together cheese sauce lobster meat, and macaroni pasta and season to taste; transfer mixture to a large, well-buttered casserole dish and top with bread crumbs. Bake for 30 to 35 minutes or until top is browned and sauce is bubbly.