Clam or other fish stock
Panko bread crumbs
Parmigiano cheese, finely grated
Cheeses of your choice - 3 to 5 mixed, such as gruyere, jack and cheddars to your taste
Is tastiest if whole lobster tails are used, but lobster pieces may be substituted.
Cook macaroni according to package directions.
In a large pan sauté finely chopped shallot (small), carrot and celery in butter. When translucent add lobster tail and cook until meat can be removed from its shell.
Remove lobster from shell, then add shell back into pan (more flavor).
Add garlic to taste, e.g. 1 small clove or more.
Add stock and reduce by 1/3 over medium low heat.
Shred cheeses in quantities necessary for the size recipe you are preparing.
Drain the macaroni reserving some pasta water if necessary for thinning the mixture.
Gently stir the shredded cheese into the macaroni. Remove the shell from the pan and strain remaining contents into the macaroni, then roughly chop the lobster meat and incorporate gently, adding some reserved pasta water and/or heavy cream if too thick.
Spoon the mixture into individual ramekins, or a small oven proof baking dish.
Top with a mixture of panko and parmesan for an oven browned crust.
Transfer ramekins or baking dish to the oven and broil (low) until browned. Remove and cool slightly before serving.
Serves 4 if in 6-8 oz. ramekins or small baking dish. Recommend broiling on baking sheet or cake pan lined with parchment.