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1
Over low heat, in a heavy 6qt saucepan, melt butter.
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2
Add onions and garlic.
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3
Sweat until translucent, about 5 minutes.
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4
Add flour, stir to combine.
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5
Add paprika, turmeric, salt, dry mustard, and hot sauce.
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6
Stir until combined well and uniform in color.
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7
Using a whisk, slowly incorporate heavy cream.
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8
Increase heat to medium.
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9
Add cheeses and stir until melted.
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10
(Do not bring to a boil or allow temperature to rise above 140F.
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11
).
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12
In a 12-quart pot, bring 2 gallons of water heavily salted (about 1/2 cup) to a boil.
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13
Add macaroni and boil about 6 minutes, or until al dente.
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14
Drain and rinse with ice-cold water to cool.
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15
About 10 minutes before mac and cheese is to be served, warm cheese in a very large nonstick pan over medium-high heat.
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16
Stir constantly with a heat-resistant spatula.
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17
Once cheese has come to a simmer, add pasta and lobster meat (directions for lobster below).
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18
Return to a simmer, stirring constantly.
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19
Pour into a casserole dish about 6 quarts in size.
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20
(or 8 individual serving casserole dishes).
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21
Sprinkle generously with cheese and breadcrumb mixture (directions below), smooth into even layer.
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22
Be sure the breadcrumbs are loose, not packed.
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23
Place under broiler and heat until breadcrumbs are golden brown.
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24
Serve immediately.
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25
Grilled Lobster:.
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26
In a food processor, combine parlsey, garlic, oil, and salt.
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27
Split lobsters in half from the head toward the tail.
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28
Remove the claws and cook in boiling water for about 5 minutes.
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29
Remove the claw meat and knuckle meat.
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30
Marinate the claws, knuckles, and tail meat (leave tail meat in shell) in parsley, garlic, oil, and salt mixture for 20-30 minutes.
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31
Oil a grill well.
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32
Grill lobster tail, meat side down, claw, and knuckle meat until slightly charred.
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33
Chop lobster meat into 1/2 inch cubes.
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34
Bread Crumbs:.
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35
In a medium bowl, mix bread crumbs, olive oil, salt, black pepper, and Romano cheese.
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36
Set aside.
