SPINY LOBSTER MAC N’ CHEESE

This recipe can use any kind of lobster you want, but I made this in the Florida Keys, where “Spiny” lobsters are very common to catch. These lobsters actually don’t have claws and tend to be smaller than your regular lobster. This was my first Christmas in a tropical place so it was pretty cool that lobster Mac n’ cheese was the main course for a holiday meal AND we caught dinner ourselves. Sure beats turkey or ham! 

INGREDIENTS:
The meat from 2-3 lobster tails
1 lb penne pasta
1 medium white onion (chopped)
3/4 cup milk
2 tsp whole pepper corns
1/2 cup flour
1 stick of butter
Equal parts shredded cheese: gruyere / cheddar / parm (I used about 2-3 cups each)

Boil the tail meat of 2-3 lobster tails depending on how big they are. Split the tails in half length wise for a more even cooking. After about 3-4 min, remove and chop the meat into bite sized pieces. Put aside. 

Boil salted water and cook penne pasta. Cook for about 2 min less than what the recipe calls for, as the pasta will later baked. 

Meanwhile, In a medium saucepan on medium heat, sauté your white onion for about 5 min. Add in the milk and peppercorns and reduce the heat. Try not to let your milk go above a simmer. After 20 min, strain liquid through a strainer and discard the shells and mixed remaining on the top. Return the mixture to the pan and add the butter and flour, stirring until smooth. Keep the heat medium to low so that the mixture doesn’t get lumpy. After it has smoothed, add in your cheese until combined. Stir in cooked pasta and chopped lobster meat and transfer to a baking dish. Top with breadcrumbs and bake on 375 for 30-35 min. Broil for another 5 min at the end for extra crisp. Enjoy!