GAYLE'S DECADENT LOBSTER MAC & CHEESE

Gayle's Decadent Lobster Mac & Cheese image

Provided by Sherri Williams @logansw

Number Of Ingredients 19

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1 1/2 pound(s) lobster meat, uncooked
3 ounce(s) country ham slices
1 1/2 pound(s) mixture of grated caciotta truffle cheese, sharp cheddar, mascarpone, goat cheeses.
BECHAMEL SAUCE
2 tablespoon(s) flour
5 tablespoon(s) butter, unsalted
2-3 tablespoon(s) black truffle oil
1 cup(s) dry white wine
1 1/3 cup(s) half and half
1 tablespoon(s) granulated garlic
1/4 teaspoon(s) freshly grated nutmeg
1/4 teaspoon(s) paprika, sweet mild
2 teaspoon(s) tabasco sauce
1 teaspoon(s) thyme, dried
BREADCRUMB TOPPING
1 cup(s) panko bread crumbs
2 tablespoon(s) parsley, chopped
2 tablespoon(s) butter, unsalted, melted
12 ounce(s) penne pasta

Steps:

Cook Pasta according to package (al dente). Roughly chop lobster meat and set all aside.
In a large saucepan over medium heat add ham slices and enough water to cover ham. Cook ham for 3-4 minutes turning once. Remove ham. Chop and set aside. Reduce water until almost evaporated. Melt butter in the saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring until the flour is a light golden brown. This should take about 6-7 minutes. Slowly stir in wine and half and half, continue whisking until the mixture coats the back of a spoon.
Remove pan from heat and stir in cheese, garlic, tabasco, paprika, thyme, nutmeg, truffle oil and season with salt and pepper. Add reserved pasta, ham and lobster meat.
Roughly chop lobster meat and add to the cheese mixture along with the pasta. Stir well to combine and season with salt and pepper.
Meanwhile, preheat oven to 350 degrees F. Pour mixture into a buttered 9-inch by 13-inch ovenproof casserole or individual ramekins. Combine breadcrumb topping. Sprinkle the casserole with breadcrumbs and bake until the mixture is heated through and the breadcrumbs are golden brown, about 30 minutes. Top with chunks cooked lobster meat.
Pair with a bottle pinot grigio