Leo Lobster Macaroni
Lobster Macaroni and Cheese
1. Preheat the oven to 350°F.
2. Melt the stick of butter in a heavy-bottomed pot over medium heat. Using a whisk and stirring constantly, add the flour to the butter and continue stirring for 2 minutes until the roux is bubbling. Gradually add the milk, stirring constantly, and cook until thickened and smooth. Add the salt, nutmeg, and pepper. Remove the pot from the heat and whisk in the cheddar and Fontina cheeses until the cheeses are melted and incorporated into the sauce. Stir in the lobster meat and pasta and mix thoroughly.
3. Spray eight 10-ounce ramekins with nonstick cooking spray. Fill the ramekins equally with the macaroni and cheese, leaving room for the bread crumb topping. Mix the panko and Parmigiano-Reggiano together in a small bowl. Add the melted butter and mix together until crumbly. Top each ramekin with the bread crumb mixture and bake in the oven for 30 minutes, or until nicely browned and bubbly.