LOBSTER MAC & CHEESE

Put lobsters in a large pot of boiling water (enough to cover lobsters) and cook for 12-15 minutes.  Remove from pot and let cool.  Shuck the lobsters removing the meat from tail, claws, legs, and body.  Chop the tail and claw meat into bit size pieces.

Melt the stick of butter in a medium saucepan and toss lobster meat to coat.  Set aside.

Preheat oven to 350 degrees.

Cook pasta according to package directions to ‘al dente’ doneness.

Melt the remaining 3 tablespoons of butter in a large saucepan and add the fennel, fennel fronds, and garlic to the pan.  Cook, stirring frequently, over medium high heat, until very soft and fragrant, about 4-5 minutes.  Add the flour to the pan and cook, whisking for 1 minute.

Gradually add the cream and milk whisking constantly until a thick sauce forms.  Add salt, pepper, 2 cups of the Monterey Jack, parmesan, and 4 slices of the American cheese.  Continue whisking until the cheeses are melted and the sauce is smooth and thick.  Add Sambuca.

Add the pasta to the cheese sauce and toss until coated. Fold in the lobster and butter mixture.  Spread half of the pasta mix in a greased 9” x 13” baking dish.  Top with the remaining cup of Monterey Jack, remaining 4 slices of American, and 1 cup of the cheddar cheese.   Top with the remaining pasta mixture and spread the remaining 2 cups of cheddar cheese over the top of the casserole.

Bake for 20 minutes until the casserole is bubbly and lightly browned on top.

I created this recipe for Laura’s 13th birthday and it is insanely decadent and delicious!!!