Jay's parents live on Lake Winnipesauke, and when we go up to visit them, we try to make it to our favorite resteraunt "The Canoe"....Lobster Mac is their specialty and we order it everytime. Since it's about a 2 hour drive for us, we don't get to go all the time. I've created a version of it, that's just as good.
1 (2 lbs) Lobster, taken out of shell and chopped
4 T. Butter
4 T. Flour
2 1/2 cups milk
2 cups shredded Asiago cheese
2 cups shredded Cheddar cheese (white)
garlic powder
cavatapi style pasta (you can also use shells or elbows)
When I buy my Lobster, I have the market steam it for me while i finish shopping. It is so much easier than trying to do it at home. When I come home, all I have to do is shell it. If you prefer to cook your lobster at home, do this first.
In a medium saucepan melt the butter and sprinkle with garlic powder. Add the flour and whisk to remove any lumps, cook for about 1-2 minutes to take away the raw flavor of the flour. Slowly add the milk and continue to whisk until lumps are smooth. Bring up to a slow boil, so that the sauce thickens and turn down heat to low. Add the cheese, half at a time and stir with wooden spoon until melted and smooth. Once melted, remove from heat. Cook pasta while making the sauce. Drain, and add chopped lobster to the pasta, pour the sauce on, stir to combine and enjoy immediately.
