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1.
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Pour a bottle of beer into a large lobster pot.
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Bring to a boil, add the lobsters and steam the lobsters for 11 minutes.
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Then remove them from the pot and set aside to cool.
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2.
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After cooling the steamed lobsters, crack them and remove the meat.
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Reserve the tails, and cut the remainder of the meat into large chunks.
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3.
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Boil the pasta according to package instructions for al dente, then drain and set aside.
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4.
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In a separate pan, over medium heat, melt the butter.
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Whisk in the all-purpose flour.
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Continue whisking for 1 minute until all lumps are removed and the flour has browned slightly.
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Stir in the milk and simmer for 10 minutes.
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5.
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Separate the egg yolk from the white putting each into a separate bowl.
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Slightly beat the egg yolk with a fork.
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Add a small amount of the hot milk mixture (about 1 tablespoon) to the yolk and stir it together.
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This raises the temperature of the yolk (tempering).
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Stream the yolk mixture back into the milk mixture while continually stirring.
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Cook for 1 minute.
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6.
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Over low heat, add the grated cheeses and stir until they are melted.
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Add the freshly grated nutmeg and dry (amontillado) sherry and stir to incorporate.
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Adjust with salt and pepper to taste.
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Set aside.
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7.
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In a separate pan over medium heat, saute the onion in a tablespoon of butter.
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Saute until the onion is golden brown about 10 minutes.
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Set aside.
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8.
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Preheat oven to 350 F. Start to layer the ingredients into an 8 1/2 x 11 inch pan.
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Place half of the cooked noodles in the dish.
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Top with half of the cheese sauce.
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Then add a layer of all the caramelized onions.
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On top of the onions, add all of the lobster meat that was cut into chunks (reserve the tails).
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Sprinkle on 2-3 tablespoons of grated Parmesan cheese.
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10.
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On top of the grated cheese, add the remainder of the cooked noodles.
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Set aside 1/2 cup of the cheese sauce, placing the remaining sauce on top of the noodles.
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Sprinkle on 2-3 tablespoons of Parmesan cheese.
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11.
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Bake uncovered for 20 minutes in a 350 F oven.
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12.
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Remove the pan from the oven and place the lobster tails on top of the mixture.
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Drizzle the 1/2 cup of remaining cheese sauce on top of the lobster tails.
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Return the pan to the oven and bake for an additional 10 minutes.
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13.
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This dish yields a generous 4 servings, each person receiving one lobster tail.
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If you want to stretch this dish to serve six to eight people, slice each lobster tail in half before placing it on top of the pasta.
