Ingredients for 10 servings:

3.75 lbs macaroni pasta - cooked
1.8 lbs macaroni sauce (see recipe)
2.5 lbs lobster meat
10 oz Panko flakes
10 oz Parmesan cheese
1 oz butter

Macaroni Sauce:

1.4 lbs Bechamel sauce
3 oz English dry mustard
1 oz Worcestershire sauce
1.8 lbs cheddar cheese, grated
14 oz Fontina cheese, grated
4 oz butter cubes
8 oz butter for lobster
1/4 oz cayenne pepper
2 oz parsley chopped
1 oz celery, minced
1/8 oz red pepper flakes
2 oz celery seeds
1 oz chopped parsley
10 oz Mascarpone cheese

Directions:

1. Homemade Cheese sauce: Saute celery and add celery seeds. Heat bechamel in a bain marie (or double boiler) over stove, when hot and bubbling, stir in all cheeses, Worcestershire, dry mustard, red pepper flakes, celery seeds, minced celery, and cayenne pepper, chopped parsley and sauteed celery.

2. Whip in lobster butter well, fold in lobster meat, check seasoning and scoop into serving dish.

3. Melt butter in pan and fold in Panko flakes, sprinkle over macaroni, top with grated Parmesan cheese and bake in oven until golden brown and bubbling.

4. Present in baking dish and top with additional lobster and sprinkle with chopped parsley.

Cruise Critic Member: MightyQuinn