A fresh new twist on the ever-humble Mac n’ Cheese

Ingredients

• Kosher salt

• Olive oil

• 1/2 pound cavatappi (or elbow macaroni)

• 2 cups milk

• 1 ounce hot calabrese dry-cured salami, cut into a fine dice

• 4 tablespoons (1/2 stick) unsalted butter, divided

• 1 clove of garlic, minced

• 1/4 cup all-purpose flour

• 6 ounces Gruyere cheese, grated (2 cups)

• 4 ounces extra-sharp Cheddar, grated (1 cup)

• 1/2 teaspoon freshly ground black pepper

• 2 teaspoons, finely chopped thyme leaves, divided

• 8 tablespoons panko bread crumbs, divided

• 1 small lobster (10-12 ounces), cooked and divided in half, lengthwise

• 2 tablespoons panko bread crumb mixture (reserved)

• 1 tablespoon melted butter

• Zest of 1 lemon

• 1 tablespoon freshly squeezed lemon juice

• 1 garlic clove minced

• 1 tablespoon fresh parsley, chopped (plus more for serving)

• NanoBond 8.5" Skillet

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PRODUCTS TO USE:

• Hestan™  NanoBond® 8.5” Skillet.

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Directions

1. Preheat the grill (or oven) to about 375°F with an area for indirect cooking.

2. Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package until just al dente. Drain well.

3. While the pasta cooks, heat the milk in a small saucepan (don’t let it boil). In a larger saucepan or skillet, cook the salami over medium-low heat until it begins to crisp up for 4-6 minutes. Using a slotted spoon, remove the salami from a paper towel-lined plate. Add 3 tablespoons of butter and the garlic to the salami grease, and cook over low heat for 1 minute. Then add the flour and cook for 2 minutes, stirring with a whisk. Still whisking, add the hot milk, 1/2 cup at a time. Cook for a couple of minutes more, until thickened and smooth. Remove from the heat, then add the Gruyere, Cheddar, 1 teaspoon salt, pepper, and 1 teaspoon of thyme. Add the cooked macaroni and salami and stir well. Place the mixture in 2 small skillets (or individual cast-iron dishes).

4. Melt the remaining 1 tablespoon of butter, then combine the butter, panko bread crumbs, and 1 teaspoon of thyme. Reserve 2 tablespoons of the panko mixture for the lobster and sprinkle the rest on top of the Mac and Cheese. Bake for about 20-25 minutes using indirect heat or until the sauce is bubbly and the macaroni is browned on top.

5. While the Mac & Cheese cooks, Prepare the lobster by removing the small grey sac behind the head, plus the green tomalley (lobster’s liver), and discard.

6. Place 1 tablespoon of the reserved panko mixture into each half of the lobster filling the areas you have just cleaned.

7. Mix together the butter, lemon zest & juice, garlic, and parsley. Set aside.

8. When the Mac & Cheese is about done, place the lobster on the grill over medium heat, spread the butter mixture over the lobster, and cook for 3-5 minutes until warmed.

9. Serve each lobster half over a skillet of Mac & Cheese, and dig in!