Lobster Mac & Cheese

Mornay Sauce

• 8 oz butter
• 1 tbsp garlic, fine chopped
• 1/2 cup diced onion
• 1 tbsp thyme
• 8 oz all-purpose flour
• 16 oz whole milk, warmed
• 1lbs sharp white cheddar, grated
• 8 oz fontina grated
• 8 oz asiago, grated
• Salt and white pepper

Cook the butter until melted and foamy. Add the garlic, onion, and thyme and brown slightly. Add the flour and whisk to combine. Cook out the flour for 5 minutes until fragrant, stirring constantly. Slowly whisk in the warm milk in batches until combined. Add the cheese in batches and stir to combine season with salt and pepper. Cool and label.

Mac and cheese

Portion all per serving:

• 4 oz mornay sauce
• 2 oz milk
• 4 oz elbow pasta (cooked)
• 2 oz lobster bisque
• 2.5 oz poached lobster meat
• 6 oz shredded sharp white cheddar cheese
• 3 oz grated parmesan
• 1 ½ oz shredded gruyère

Mix the three different cheeses in a bowl and reserve. Heat the mornay sauce and milk. Add the pasta. Add half off the cheese mix. Place the hot mixture in a baking dish, cover with the remaining shredded cheddar, and place in oven on broil to golden brown.