Lobster Mac & Cheese for Mom

With crustacean for decoration

I made lobster mac & cheese and it was a huge hit!  I made this for my mom, she loves lobster, however she got sick and was unable to make it for lunch.  It was disappointing because we had planned this luncheon a few weeks ago.  I knew she was sick when she turned down a lobster roll that my brother bought her.

Undecorated

 Last March mom had a major stroke, then she fell and broke her hip and had another mild stroke.  She's amazed her doctors, because she's doing so well. She has no speech impairment or paralysis and her memory is perfect. We, and she are very fortunate.   The stroke did make her a bit of a "drama queen" which is kind of funny because she wasn't one!  While she was in rehab I would bring her a lobster roll from Maine every week when I went to see her - she just loves lobster!  For now mom's luncheon has been rescheduled.  I wonder if she'll still want lobster, she also loves shrimp!

I used a Martha Stewart mac & cheese recipe and then added the meat from two 1 1/2 pound lobsters.  It was really delicious!

Mac & Cheese Recipe

•                 Serves 8
• 6 tablespoons unsalted butter, plus more for baking dish
• Coarse salt and ground pepper
• 1 pound medium pasta shells
• 1/4 cup all-purpose flour
• 1 teaspoon dry mustard powder
• 4 cups whole milk
• 4 ounces sharp white cheddar cheese, coarsely grated (1 cup)
• 4 ounces Havarti cheese, coarsely grated (1 cup)
• 4 ounces Muenster cheese, coarsely grated (1 cup)
• 1 teaspoon Worcestershire sauce
• 6 slices white sandwich bread

Directions

1. Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a shallow 4-quart baking dish (oval or 9-by-13-inch rectangle); set aside.
2. Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to pot.
3. While pasta is cooking, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in saucepan. Cook, whisking, 1 minute (do not let flour darken). Whisk in milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes.
4. Remove sauce from heat. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper. Add sauce to pasta, and toss to combine; transfer to prepared baking dish. Add the lobster at this point.
5. Place bread in food processor; pulse until very coarse crumbs form (you should have about 3 cups). Add reserved melted butter, and pulse just to moisten. Scatter crumbs over pasta in baking dish. (If making ahead, cover and refrigerate up to 1 day.)
6. Place dish on a rimmed baking sheet, and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. (If refrigerated, bake for 30 to 35 minutes.) Cool 5 minutes before serving.