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1
In a heavy 6-quart saucepan over low heat, melt butter and add onions and garlic.
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2
Slowly sweat over low heat until translucent, about 5 minutes.
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3
Add flour, stirring to combine, and incorporate all dry ingredients, along with hot sauce.
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4
Stir until uniform.
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5
Slowly whisk in heavy cream.
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6
Raise heat to medium, add cheeses and stir constantly just until cheese is melted.
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7
Cook's Note: do not bring this mixture to a boil; the temperature shouldn't exceed 140 degrees F.
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8
Bring 2 gallons of salted water (you should be able to taste the salt, about 1/2 cup) to a boil in a 12-quart pot.
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9
Add macaroni; boil about 6 minutes, or until al dente.
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10
Strain, and immediately cool by rinsing with ice-cold water.
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11
Ten minutes before you want the mac on the table, in a very large nonstick pan, warm cheese sauce over medium-high heat, stirring constantly with a heat-resistant rubber spatula.
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12
Once cheese sauce comes to a simmer, add cold pasta and lobster meat.
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13
Return to a simmer, stirring constantly.
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14
Turn out warm noodles and sauce into large casserole dish, about 6-quart size.
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15
Cook's Note: For individual servings, separate noodles into 8 individual casserole dishes.
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16
Top generously with additional shredded Cheddar and bread crumb mixture.
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17
Smooth bread crumbs into an even layer over the pasta and pat down with fingers to form a loose crust.
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18
Place under broiler until crumbs are an even golden brown.
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19
Garnish with chopped parsley, and serve immediately.
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20
In a food processor, combine parsley, garlic, oil and salt.
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21
Split lobsters in half from the head down.
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22
Remove claws and cook for 5 minutes in boiling water.
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23
Remove parcooked claw and knuckle meat and marinate along with split tails in parsley mixture for 20 to 30 minutes.
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24
On a well oiled high heat grill, grill lobster tail meat down, along with claw and knuckle meat until charred slightly.
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25
Chop lobster meat into 1/2-inch cubes.
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26
In a medium bowl, mix all ingredients until combined.
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27
Set aside.
