INGREDIENTS
2 TBSP. vegetable oil
Salt
1 lb. cavatappi or elbow macaroni
1 quart whole milk
1 stick unsalted butter
½ cup flour
4 cups grated Gruyere cheese
2 cups grated extra-sharp cheddar cheese
½ tsp. black pepper
½ tsp. ground nutmeg
1 ½ lbs. cooked lobster meat, ½ inch dice
1 ½ cups Panko bread crumbs
DIRECTIONS
Preheat oven to 375 degrees.
Place oil in a large pot of boiling water, add the salt and pasta; cook al dente according to the directions on the package. Drain well.
Heat the milk in a small pan, but do not allow it to boil.
In a large pot, melt 6 TBSP. of the butter and add the flour, stirring constantly, over low heat for 2 minutes, with a wisk.
Still wisking, add the hot milk and cook for 2 minutes until thickened and smooth.
Off the heat, add the Gruyere, cheddar, 1 tsp. salt, the pepper and nutmeg and stir until the cheese melts.
Stir in the cooked pasta and lobster.
Pile the mixture into 6 to 8 (2 cup) gratin dishes.
Melt the remaining 2 TBSP. of butter with the breadcrumbs and sprinkle on top.
Bake 30 to 35 minutes until the sauce is bubbly and the top is lightly browned.
Serves 6 to 8.
