INGREDIENTS:
For Macaroni and Cheese
1/2 Pound Penne Rigatte Pasta
3 Tablespoons Butter
1/4 Cup Flour
2 Tablespoons Mustard Powder
2 Pinches White Pepper
1 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
3 Cups Milk
1 1/2 Cups Fontina Cheese (shredded)
2 Cups White Cheddar Cheese (shredded)
1 Cup Parmesan Cheese (grated)
1 1/2 Cups Cooked Lobster Chunks (from 3 1/2 pounds live lobster – how to cook live lobster)
For The Topping
2 Tablespoons Butter
1 Cup Panko Bread Crumbs
1 Cup Cooked Lobster Pieces (from same 3 pounds live lobster)
Chopped Fresh Parsley
DIRECTIONS: http://mymansbelly.com/2012/09/05/comfort-food-at-its-finest-lobster-mac-and-cheese/