# Components:
→ Pasta
01 - 14 ounces elbow macaroni
→ Cheese Sauce
02 - 4 tablespoons unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1/2 cup heavy cream
06 - 2 cups sharp white cheddar cheese, grated
07 - 1 cup Gruyère or fontina cheese, grated
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon paprika
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon freshly ground black pepper
→ Lobster & Mix-ins
12 - 12 ounces cooked lobster meat, chopped (claw, tail, and knuckle)
13 - 2 tablespoons finely chopped chives
14 - Zest of 1 lemon
15 - 2 tablespoons mayonnaise
16 - 1 tablespoon fresh lemon juice
17 - 1 tablespoon chopped fresh tarragon (optional)
→ Topping
18 - 1/2 cup panko breadcrumbs
19 - 2 tablespoons unsalted butter, melted
20 - 1 tablespoon chopped fresh parsley
21 - 1/4 teaspoon smoked paprika
22 - Pinch of sea salt
# Method:
01 - Preheat oven to 400°F (200°C) and grease a 2-quart baking dish.
02 - Boil macaroni in a large pot of salted water until just al dente. Drain thoroughly and set aside.
03 - In a large saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Gradually add milk and heavy cream, whisking constantly, until the mixture thickens, about 4–5 minutes.
04 - Add grated cheddar, Gruyère, Dijon mustard, paprika, salt, and black pepper. Stir until the cheese is melted and the sauce is smooth.
05 - In a large mixing bowl, combine drained macaroni, cheese sauce, chopped lobster, chives, lemon zest, mayonnaise, lemon juice, and tarragon if using. Gently fold until fully mixed.
06 - Spoon the mixture evenly into the prepared baking dish.
07 - Combine panko breadcrumbs, melted butter, parsley, smoked paprika, and sea salt in a small bowl. Sprinkle mixture evenly over the top.
08 - Bake for 20–25 minutes until the topping is golden and edges are bubbling.
09 - Allow to rest for 5 minutes before serving. Garnish with additional chives if desired.
