A rich and creamy lobster mac and cheese featuring a blend of smoked Gouda, Parmesan Reggiano, and Fontina cheeses, topped with Monterey and cheddar. The dish includes seasoned panko breadcrumbs and succulent lobster, all baked to a golden finish.
1. **Prepare Breadcrumbs:** On medium-low heat, toast unseasoned panko breadcrumbs with cayenne pepper, garlic powder, and chicken bouillon. Add a little butter if needed. Stir constantly to prevent burning.
2. **Prepare Lobster:** Chop lobster, preferably the tail. Add butter to a skillet, then add the lobster. Season with salt, cayenne pepper, and garlic powder to taste. Cook until just done. Use this pan to start the sauce.
3. **Make the Sauce:** In the same pan (or a clean one), add butter on medium-low heat. Add fine chopped garlic and shallots; sauté until fragrant. Gradually add about 1 tablespoon of flour, making sure to whisk vigorously to form a nice blonde roux. Lower heat to low, then gradually add half and half, stirring slowly.
4. **Season the Sauce:** Season the sauce with cayenne pepper, white pepper, and chicken bouillon to taste. Stir and allow the sauce to thicken.
5. **Add Cheese and Combine:** Add the shredded cheeses (Smoked Gouda, Parmesan Reggiano, Fontina, Monterey, Cheddar) to the sauce and stir until nice and smooth. Add cooked noodles and mix. Add more cheese and the prepared lobster, then mix well.
6. **Bake:** Layer the mac and cheese mixture in an oven-safe dish. Top with more cheese and the seasoned breadcrumbs. Bake at 400°F (200°C) for 6-8 minutes, then switch to broil until the top is nicely browned and golden.
