Guest Post from Joseph -- Lobster Mac & Cheese

Hi everyone!  I'm posting right now from our *luxurious* hotel room in Front Royal, VA.  I've had about 3 hours of sleep and we are getting ready to head out on a 6 hour drive.  Wooohooo!  Tour life.  SO rough.  I'll post some pictures and updates soon (and if you can't wait go visit www.mypoliticmusic.blogspot.com for pictures and updates, they are on top of it!) but for now I'm giving you the first guest post!  It comes from my dear friend Joseph.  But...he'll tell you more about that...
 
Hi.  This is not Emilie.  I’m Joseph.   Emilie and I met way back in 5^th grade and became the best of friends.  We now go to college in the same city (Boston) and get to share in some great culinary adventures.  She is out on tour with My Politic making sure Nick and Kaston show up on time to play their shows and asked me to do a little cooking while she was away.  I was more than happy to oblige.

My parents came out to Boston for the marathon and were kind enough to take Emilie and me out to dinner.  Luck would have it that we ended up at the Capital Grille.  I know it is a chain, but they know how to prepare a damn good steak and their side dishes are just as delectable.  Apparently my parents agree with that because when I came home to visit, my dad told me he picked up some lobster and wanted to try to make the Lobster Mac ‘n Cheese we had at Capital Grille. 

P.S.- Don’t compare the pictures or writing of this to Emilie’s work.  Please.

• 8 ounces elbow macaroni 
• 16 ounces heavy cream
• 8 ounces shredded sharp cheddar cheese
• 4 ounces cream cheese
• 6 ounces fresh grated parmesan cheese
• 4 ounces shredded gruyere cheese
• 1 lb lobster meat, chopped
• 1/2 cup breadcrumbs
• 2 garlic cloves, minced
• 1 shallot, minced
• 1 tablespoon olive oil
• 1 dash salt
• 1 dash pepper

*This recipe assumes the lobster meat being used is already cooked.  I used fresh lobster tails so I boiled the lobster tails and chopped the meat before doing anything.  If you use fresh lobster too, go ahead and boil your noodles in the same water you boiled the lobster for a little added flavor.

1.  Bring salted water to boil and add noodles. Cook 8 - 10 minutes (do not overcook). In a double boiler, combine cheddar cheese, 4 oz. parmesan cheese, cream cheese and Gruyere cheeses. Heat until blended.

It looks like a lot of cheese.  It is.  A whole lot.

2.  Gradually add cream, stirring until smooth.

Make sure you taste this mixture frequently.  It is what heaven tastes like (I hope).

3.  In a large pan, heat olive oil, add shallots and garlic. Saute. Add lobster meat and cook until opaque. Remove from heat.

4.  Drain pasta. Add to lobster mix, then add cheese sauce, salt and pepper. Mix well.

5.  Place in casserole dish, sprinkle with remaining parmesan cheese and top with breadcrumbs.

6.  Bake at 350°F for 6-8 minutes until breadcrumbs are golden brown.

While I was preparing this my dad threw a couple of thick sirloins on the grill and we had a Caesar salad to start.  Turns out he makes a damn good steak, too.

** YUM.  Thank you Joseph!