Maine's Arrows Restaurant serves this classic entrée with the lobster in the shell placed on top of the macaroni and cheese. Here, however, the large pieces are baked within the pasta and creamy cheese sauce, making it a rich main course; you'll only need a simple salad or sautéed greens as a side.
Not a seafood lover? Use the Recipe Maker to create your own mac and cheese recipe with only your favorite ingredients.
Heat the oven to 425°F. Lightly butter a 3-quart ovenproof dish and set aside.
If using stale bread, tear it into 1-inch pieces and pulse them in a food processor until smooth. Melt 2 Tbs. of the butter in a skillet over medium heat, add the breadcrumbs, and swirl to coat with butter. Cook the breadcrumbs for 2 minutes, or until browned. Season with salt and pepper and set aside.
In a large saucepan, melt the remaining 5 Tbs. butter over medium-low heat. Whisk in the flour and cook, whisking constantly, for 2 minutes to make a roux. Whisk in the milk in a slow, steady stream, whisking constantly for about 3 minutes. When it comes to a simmer, stir in the cheese, nutmeg, and mustard; season with salt and pepper to taste. Remove from the heat and cover.
Boil a large pot of water, season with salt, and cook the pasta as directed on the package instructions. Drain the pasta and pour into a large bowl. Add the cheese sauce and lobster meat; mix well. Transfer to the prepared dish. Sprinkle the breadcrumb topping evenly over the macaroni. Bake, uncovered, for 20 to 30 minutes, or until golden brown. Let cool for 5 minutes before serving. Garnish with the parsley and serve.
Photo: Ellen Silverman