Seafood Mac and Cheese

Ingredients

• 12 ounces elbow macaroni
• 4 lobsters tails , 4 ounce
• 12 ounces shredded Gruyère cheese
• 12 ounces Swiss-style processed cheese
• 5 tablespoons all-purpose flour
• 4 tablespoons butter
• 1 shallot , chopped
• 3 cloves garlic
• 2.75 cups whole milk
• 0.33 cups white wine
• 1 can crabmeat , 6 ounce
• 1.5 teaspoons seafood seasoning
• 0.25 teaspoons black pepper
• 2 cups country bread
• chopped fresh chives , for garnish
• lemon wedges , for serving

Instructions

1. 1

   Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking dish.

2. 2

   Bring a large pot of lightly salted water to a boil. Cook macaroni, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Reserve 2 cups cooking water; drain macaroni. Rinse with cold water; drain again.

3. 3

   Return reserved pasta water to pot; add lobster tails. Bring to a boil; reduce heat to medium-low, cover, and steam until lobster meat is firm and opaque, about 3 minutes.

4. 4

   Transfer lobster tails to a tray; let cool 2 to 3 minutes. Remove meat and cut into bite-size pieces. Rinse pot.

5. 5

   Meanwhile, combine Gruyère, Swiss, and flour in a large bowl.

6. 6

   Melt 1 tablespoon butter in the empty pasta pot over medium heat. Add shallot and garlic; cook, stirring occasionally, until shallot is softened, about 3 minutes. Gradually add milk and wine; heat just until bubbles form around edge of pot. Gradually whisk in cheese mixture, 1 cup at a time, just until cheese is melted; mixture may not be completely smooth at this point. Remove from heat. Stir in lobster, crabmeat, 1 teaspoon seafood seasoning, and pepper. Stir in macaroni.

7. 7

   Pulse bread cubes in a food processor to get large coarse crumbs. Melt remaining 3 tablespoons butter; stir in remaining 1/2 teaspoon seafood seasoning. Add bread crumbs; toss to combine.

8. 8

   Pour macaroni mixture into prepared baking dish. Top with bread crumb mixture.

9. 9

   Bake in the preheated oven until hot and bubbly and top is golden brown, 15 to 20 minutes. Garnish with chives and additional seafood seasoning. Serve with lemon wedges.