Lobster Mac and Cheese

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1 pound elbow pasta

3 Lobster Tails, meat finely diced

½ pound Bacon, fried crispy and crumbled

2 Celery Ribs, finely minced

1 Medium Onion, finely minced

1 quart Jere’s Seafood Stock

1 pound butter

2 cups heavy cream

½  pound Gruyere Cheese, grated

½  pound Parmesan Cheese, grated

½ pound Manchego Cheese, grated

½ pound Asiago Cheese, grated

½ to 1 cup flour

4 cloves garlic, smashed and finely minced

1 tablespoon thyme

1 tablespoon Black Pepper

This is a favorite for me.  A little work for a lot of satisfaction.

First and foremost, boil the elbow pasta until it is just past al dente’, drain and put in a casserole dish over the cheeses.

Al Dente: Italian term meaning “to the tooth”.

While the pasta is on the stove, combine the cheeses together in a bowl or in the casserole dish which will go into the oven.

Prepare the garlic cloves and the onion for a sauté’ and set a small skillet on the stove, with the butter in it, over medium heat. When the butter is melted, put the garlic in and keep stirring to wake up the aromatic qualities of the garlic.

Add the onion and take it to a transparent state before adding the spices.

Add the flour and whisk until a roux is formed.

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Add the heavy cream and continue to whisk.  The sauce is not supposed to be thick but just past runny.

Pour into the casserole and mix together with a slotted spoon.  Add the Lobster and mix well.

Cover the casserole with breadcrumbs and put into a 350 degree oven for 25 minutes.

Serve with any dinner or alone.