Make a classic comfort food even more decadent with tender lobster, fancy noodles and homemade breadcrumbs! Serve this enticing entrée family style in a casserole dish or in individual dishes for perfectly sized portions. 

Preparation

Preheat oven to 375°F.

Bring two large pots of salted water to a boil. To the first pot, add bay leaf, peppercorns and lemon. When boiling, add lobster tails and stir until water returns to a boil. Reduce heat to medium and simmer 2 minutes, then strain with a colander and allow to cool slightly. Cut cooled lobster tails in half lengthwise, and carefully remove the meat; the lobster will be undercooked. Cut meat into ½-inch chunks and set aside.

To the second pot, add the pasta and cook according to the directions on the package, 8–10 minutes. Drain well.

In a small saucepan, heat 1 tablespoon of butter over low heat, then add shallots and thyme. Sauté until shallots become translucent, about 5 minutes, then add the sherry, increase heat to medium and bring to a simmer. Simmer until liquid is reduced by 70%, then remove from heat and set aside.

Meanwhile, heat the milk in a large saucepan over medium-low heat, being careful not to scorch it. 

In a sauté pan, melt 6 tablespoons of butter, then add the flour. Cook roux over low heat, frequently stirring with a whisk until blonde and foamy, about 3 minutes. 

Strain the sherry reduction into the hot milk, discarding the solids. While stirring, add the hot roux and cook for 1–2 minutes, continuing to stir until thickened and smooth. Remove from heat, then stir in the cheeses, 2 teaspoons salt, pepper and cream. Add the cooked pasta and par-cooked lobster meat and stir until well combined.

Place the mixture in 6–8 individual dishes or 1 large casserole dish. Top with breadcrumbs and bake 30–35 minutes (20–25 minutes for smaller dishes), until the sauce is bubbly and the macaroni is browned on the top. Serve immediately.