1. Start with making a simple béchamel sauce.
2. Start with 3/4 stick butter and 1/3 cup flour in a saucepan, stir under medium high heat until smooth.
3. Reduce heat to Low and add 2+ cups milk, stirring constantly until it comes to a boil and thickens.
4. Slowly add cheese stirring to a smooth consistency.
5. Add cheese sauce to macaroni and stir to incorporate, adding lobster last gently incorporating.
6. Place mac & cheese in large casserole dish and refrigerate overnight.
7. Heat oil to 350 degrees.
8. Cut mac & cheese dish in approx. 3” squares and roll in (clean) hands into balls.
9. Bread balls in 3 breading method (Flour, beaten eggs, and finally panko).
10. Place on baking sheet and place in fridge to cool down.
11. Fry in oil until GBD (Golden brown and delicious!) Top with additional parmesan if desired.

Ingredients

• 1cup Gruyere
• 1cup Cheddar
• 1cup Fontina
• ½ cup Parmesan Reggiano
• 1 Box Elbow macaroni (Pre-cooked and warm)
• 12-16oz of fresh picked Lobster meat
• Panko Bread Crumbs
• Vegetable oil for frying

1. Cook pasta in boiling salted water until al dente. Drain and set aside.Using a sharp knife, trim some of the fat from between the two muscles so it will cook evenly. Leave the fat cap intact.

2. Butter or lightly grease a casserole dish and preheat oven to 350 degrees F.
3. Toss cheeses together and set aside. Mix the milk and half/half together. Set aside.
4. In a medium sauce pan, heat 6 tablespoons of butter until melted. Once melted, add flour and stir constantly for about 2 minutes.
5. Gradually add milk mixture until combined.
6. Take off heat and slowly add 2 ½ cups of the cheese mixture until melted. Next, add nutmeg, garlic powder, salt and pepper and adjust to taste. Add pasta and mix until combined.
7. For assembly, add half of pasta mixture to bottom of pan. Next add 1 ¾ cups of cheese mixture. Layer with rest of pasta mixture. Lastly, add remaining cheese mixture.
8. Place in oven and cook for about 25 minutes or until bubbly.
9. Meanwhile heat a small skillet with 2 tablespoons of butter. Add fresh picked lobster meat and cook until heated through. Squeeze with lemon and sprinkle with parsley.
10. Remove pan from oven and arrange lobster mixture on top. Serve immediately.
11. For an even crunchier topping, crumble your favorite brand of Deep River Potato Chips over finished mac and cheese and broil for an additional 5 minutes.

Ingredients

• 1 lb. elbow or bow tie pasta
• 1lb fresh picked lobster
• 1/3 cup flour
• 8 tablespoons butter
• 1 ½ cups mozzarella shredded
• 1 ½ cups provolone cheese shredded
• ½ cup Romano cheese grated
• ½ cup parmesan cheese grated
• ¼ cup sour cream
• 2 ½ cups whole milk
• 1 ½ cups half and half
• ¼ tsp. nutmeg
• ¼ tsp. garlic powder
• Salt and pepper to taste
• ¼ cup parsley chopped
• Half a lemon squeezed
• (2) bags Deep River Potato Chips (optional)