Lobster Macaroni and Cheese is one of the many pleasures of a trip to the islands to our south where rock lobster is plentiful and the mood for a special treat is ever-present.

A constant and prudent eye on fat and calorie intake is vital, but iwhen you decide to break the rules, or indulge in a pleasure from the past, this is the perfect dish to eat with abandon and gusto.

LOBSTER MACARONI AND CHEESE

6 to 8 first-course servings or an entree for 3

Ingredients:

About 4 pounds rock lobster or lobster tails

9 Tbsp butter, divided

1 cup chopped onion

1 bay leaf

6 Tbsp all purpose flour

1/4 tsp dry mustard

1/8 tsp ground cloves

1 cup heavy whipping cream

1 cup half and half

1 cup coarsely grated Gruyere cheese

1 cup coarsely grated aged white Cheddar cheese

2 tsp hot pepper sauce (I like Tabasco)

12 ounces orecchiette (cute little ear-shaped pasta) or medium shells

6 Tbsp chopped fresh chives

1 garlic clove, minced

1 cup panko (Japanese breadcrumbs)

Preparation:

* Cook lobster in large pot of boiling salted water until cooked through, about 10 minutes. Using tongs, transfer to large bowl. Reserve boiling liquid,

* Cool and remove meat from shells and chill. Reserve shells in bowl with boiling liquid.

* Melt 2 tablespoons butter in another large pot over medium-high heat.

* Add onion and bay leaf. Saute until onion softens, about 3 minutes.

* Add reserved lobster shells and any juices. Stir 2 minutes.

* Add 4 cups reserved lobster boiling liquid. Boil 18 minutes.

* Strain lobster broth into medium saucepan; discard shells.

* If necessary, boil lobster broth until it is reduced to 2 cups.

* Melt 6 tablespoons butter in same pot over medium-high heat.

* Whisk in lobster broth, mustard and cloves. Whisk in cream and half and half; bring to boil, whisking constantly.

* Add Gruyere, Cheddar, and hot pepper sauce. Whisk until sauce is smooth.

* Season to taste with salt and pepper.

Sauce and lobster can be cooked to this point about 3 hours ahead. Press plastic wrap directly onto surface of sauce and chill. Keep lobster meat chilled, re-warm sauce before continuing.

* Preheat oven to 425-degrees.

* Butter 10 to 12-cup casserole.

* Cook pasta in large pot of boiling salted water until just tender, but still firm to bite, stirring occasionally. Drain.

* Place pasta in large bowl. Add sauce and stir to coat.

* Cut lobster meat into 1-inch pieces. Stir lobster meat and chives into pasta.

* Season to taste with salt and pepper.

* Transfer pasta mixture to prepared dish.

* Melt remaining 1 tablespoon butter in medium skillet over medium heat. Add garlic and cook for 1 minute.

* Add panko and saute until golden, about 3 minutes. Sprinkle crumbs over pasta.

* Bake until bubbling and heated through at center, about 25 minutes.

This is a delightful treat for very special occasions. Only a giant green salad and plenty of the freshest fruit are needed to complete a meal not to be soon forgotten.

Learn more about this author, Joan Mccord.
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