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1
Drop the lobster in boiling water for no more than 45 seconds.
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2
Separate the tail, body, and claws.
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3
Split the tail and remove the meat.
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4
Crack the claws and knuckles open and remove their meat.
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5
Save the body and shells, if desired, for other applications otherwise discard.
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6
Cut the butter into small cubes.
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7
Place them in a small saucepan and add the water.
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8
Heat the 4 ounces of butter slowly whisking it with the water until fully melted.
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9
Add the lobster meat.
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10
Cook the meat in the butter over low heat for a total of about 5 minutes.
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11
Check the claw and knuckle meat after about 3 minutes.
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12
When cooked, remove the meat from the butter and set aside to cool slightly.
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13
Cut the tail and knuckle meat in medium/large pieces.
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14
The claw meat will break up in your fingers.
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15
Set aside.
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16
Before starting on the sauce, put a pot on the stove with heavily salted water for boiling the macaroni.
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17
Next, melt the remaining 1 tablespoon of butter in a medium saucepot over medium/high heat.
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18
Add the flour and cook for about 2 minutes, stirring often with a wooden spoon, until the mixture browns slightly and develops a nutty aroma.
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19
Stir in the cream and bring back up to a boil, stirring constantly.
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20
Add the milk and, again, bring to a boil.
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21
Reduce to a simmer and let cook for about 3 minutes.
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22
Add the cheeses, a handful at a time, and stir until fully incorporated.
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23
Add the morel powder.
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24
When the water for the pasta has come to a rolling boil, add the pasta and cook al dente (see package for exact times).
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25
Dump the cooked pasta into a colander to drain off the water.
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26
Add the pasta to the sauce and stir together.
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27
Fold in the cooked lobster meat and serve right away.
