Lobster Roll Mac and Cheese with Brioche Crumb

Prep

Preheat the oven to 400°F. Butter a 9-inch (approximately 1.5 L) round baking dish.

Cook the Pasta

Boil pasta in salted water until just al dente, see packet instructions. Drain and toss with 1 tablespoon butter.

Make the Cheese Sauce

1. Melt 2 tablespoons of butter in a medium saucepan over medium heat.

2. Whisk in flour and cook 1 minute.

3. Slowly whisk in warm milk until smooth and thickened, about 3 to 4 minutes.

4. Stir in Dijon, Old Bay, garlic powder, and lemon zest.

5. Reduce the heat to low and stir in cheddar, Havarti, and Parmesan until smooth.

6. Add lemon juice, dill, and celery. Season to taste.

Combine Pasta and Lobster

Fold the lobster meat into the creamy sauce, then stir in the pasta until evenly coated. Transfer to the prepared baking dish.

Make the Brioche Crumb

Toss brioche with melted butter, olive oil and Old Bay seasoning. Toast on a sheet pan at 400°F for 5 to 6 minutes. Scatter over the pasta.

Bake

Bake uncovered for 12 minutes until bubbling. Broil 1 to 2 minutes for extra color.

Make the Lemon Dill Mayo Butter

Whisk melted butter (cooled slightly), mayo, lemon zest, lemon juice, dill, and salt.

Finish and Serve

Let the mac rest 2 to 3 minutes. Drizzle with lemon dill mayo butter and garnish with more dill or chives. Serve warm with lemon wedges, optional