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1
Fill a large pot with salted water and set it over high heat to come to a boil.
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2
Plunge lobster into water and cover pot.
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3
Cook for 8 to 10 minutes, or until it is bright red.
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4
Check doneness by pulling an antenna; if it comes off without resistance, the lobster is done.
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5
Remove lobster to a bowl and allow to cool.
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6
Meanwhile, heat oven to 375 degrees, with a rack in the upper third of the oven.
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7
Use a tablespoon of butter to butter a 9-by-13-inch-square baking pan.
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8
In a blender, puree cottage cheese, milk, mustard, cayenne and nutmeg, and lightly season with salt and pepper.
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9
Transfer mixture to a large bowl, add grated cheese and uncooked pasta and stir well to combine.
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10
Pour into prepared pan, cover tightly with foil and bake for 30 minutes.
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11
Meanwhile, crack lobster claws and tail over the bowl and remove the meat, reserving all liquid that comes out of the lobster.
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12
Roughly chop lobster meat.
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13
Uncover baking pan, gently stir in lobster meat and up to 2 tablespoons of the reserved lobster juices, and dot with remaining tablespoon of butter.
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14
Bake, uncovered, for 30 minutes more, until browned on top.
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15
Let cool for 15 to 20 minutes before serving.
