Gourmet Meets Grandma: Lobster Mac n' Cheese

Recovering from the worst cold ever, the tide had turned and the former Family Sick became the Family Famished. Our throats are still a little sore and we're not 100% yet. But after a week of chicken soup and dry toast something more substantial, yet creamy and comforting seemed like a good idea. Three people ate four servings ... I guess they agreed!

LOBSTER MAC & CHEESE

3 tablespoons butter
3 tablespoons flour
Dash salt
1/8 teaspoon ground white pepper
Pinch cayenne pepper
1 1/2 cups milk
2 tablespoons brandy or dry sherry
1/2 cup grated sharp Cheddar

1/2 cup grated Gruyere cheese
1 pound cooked lobster, shelled and cut into chunks
2 cups cooked corkscrew macaroni
½ cup cracker crumbs
1 tablespoon melted butter

Preheat oven to 350 degrees F. On top of the stove melt butter in a medium pot; remove from heat. Stir in flour and add salt and peppers. Gradually whisk in the milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Add two tablespoons brandy or dry sherry. Cook for 5 minutes longer; add cheese. Stir gently with the whisk until smooth and well blended.

Lightly grease a 2 quart casserole. Place cooked macaroni in a lightly greased 2 quart casserole. Add lobster chunks and cheese sauce. Mix thoroughly, until the pasta is well coated with sauce and lobster chunks are evenly distributed. Sprinkle with cracker crumbs and drizzle butter over the crumbs. Bake uncovered at 350 degrees F for 20 minutes or until sauce is hot and bubbling. Serves 4.