1.5 cups bread crumbs fresh white (5 slices, crusts removed)
8 ounces cheddar extra-sharp grated
1 pound elbow macaroni
0.5 cup flour all-purpose
0.5 teaspoon ground nutmeg
12 ounces gruyère cheese grated
8 servings kosher salt
1.5 pounds live maine lobsters cooked
8 tablespoons butter unsalted divided (1 stick)
2 tablespoons vegetable oil
1 quart milk whole
Equipment
sauce pan
oven
whisk
pot
Directions
Preheat the oven to 375 degrees F.
Add the oil to a large pot of boiling salted water, add the pasta and cook al dente according to the directions on the package.
Drain well.
Heat the milk in a small saucepan, but don't allow it to boil. In a large pot, melt 6 tablespoons of the butter and add the flour. Cook over low heat for 2 minutes, stirring constantly with a whisk. Still whisking, add the hot milk and cook for 1 to 2 minutes, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon 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 tablespoons of butter, combine with the bread crumbs and sprinkle on top.
Bake for 30 to 35 minutes, until the sauce is bubbly and the pasta is browned on top.
