How to make it

  • Fill a large pot with enough water to cover the lobster. Add onion, peppercorns, salt & bay leaves and bring to a boil over high heat.
  • Kiss the lobster goodbye and put it head first into the boiling water. Cover the pot, reduce the heat to medium and cook 10-15 minutes.
  • Remove the cooked lobster from the water and drain it on paper towels. (Keep the cooking water to cook the pasta but remove the onion, bay leaves and peppercorns.)
  • When the lobster has cooled enough to handle, remove the meat from the tail and claws and cut into chunks.
  • Heat a frying pan to medium high and add 1 tablespoon of butter. Sprinkle both sides of the scallops with the old bay seasoning and sear the scallops in the butter for 1 minute per side. This will give the scallops some color but not completely cook them.
  • Remove the scallops from the frying pan and cut each of them into quarters. Set aside with the other seafood.
  • Add the lobster shells and shrimp shells back to the cooking water and bring to a boil. After it has come to the boil, remove all the shells and discard.
  • Preheat oven to 400F. Add the macaroni to the boiling lobster/shrimp water. Cook the macaroni until it is almost al dente (remember it will cook more in the oven) or about 8 minutes. Drain and rinse with cold water. Set aside.
  • While the pasta is cooking, melt 1/4 cup of butter over medium heat in a large saucepan.
  • Add the onion & garlic to pan and cook until softened (3 to 5 minutes).
  • Add flour to the butter, onion & garlic and cook for 1 minute while stirring.
  • Add the milk and whisk until smooth. Bring to a boil then reduce to a simmer, and cook until sauce has thickened (2 to 3 minutes).
  • Add the nutmeg, old bay seasoning, Dijon mustard and herbs.
  • Remove the pan from heat. Stir in the cheeses and mix until smooth. Season with salt & pepper to taste. Fold in the cooked macaroni then gently fold in the seafood.
  • Transfer the pasta to a shallow baking dish big enough to hold the pasta.
  • To a frying pan over medium, add 1 tablespoon of butter. Add the panko & thyme leaves. Toss to coat the panko in the butter and toast slightly. Top pasta evenly with the panko mixture.
  • Place baking dish on a rimmed baking sheet. Bake until the topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

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