Lobster Mac'n'Cheese

Ingredients:

• 220 g of pasta
• 6 tbsp salted butter, plus extra for greasing the pan
• 2 boiled lobster tails, remove meat and cut into large pieces (2 cups)
• 1/4 cup premium flour
• 2 cups whole milk
• 0.5 cups low-fat cream
• 1 tbsp. grated parmesan
• 3/4 cup grated sharp cheddar
• 3/4 cup grated fontina cheese
• 110 gr. goat cheese

Preparation:

1. Bring a large saucepan of salted water to a boil. Cook the pasta for about 4 minutes (it should be quite firm). Drain and set aside.
2. Meanwhile, preheat the oven to 350°F (175°C). Generously grease a 9 x 13-inch (22 x 32 cm) casserole dish. Melt 2 tablespoons of butter in a large skillet over medium-high heat. When the butter begins to brown, add the lobster meat and cook for 1 minute. Transfer to a bowl and set aside.
3. Add the remaining 4 tablespoons butter to the same skillet. Sprinkle with flour, stirring constantly. Cook the roux for 1 minute, whisking constantly. Pour in the milk and, whisking constantly, cook the white sauce until thickened, 3-5 minutes. Then add the cream, 1 teaspoon of salt, and plenty of black pepper; stir. Add the Parmesan (save some for the topping!), Cheddar, Fontina, and goat cheese and stir until all the cheese is melted. Add the lobster meat and pasta.
4. Place the macaroni and cheese in the prepared baking dish and sprinkle with Parmesan cheese. Bake until lightly browned on top, 20-25 minutes.