Lobster Mac and Cheese
INGREDIENTS
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6 tablespoons unsalted butter
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6 tablespoons flour
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3 cups mussel stock, heated, recipe follows
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2 cups whole milk, heated
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1 cup heavy whipping cream, heated
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1 1/2 pounds fontina, coarsely grated
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1 pound taleggio, rind removed, cut into pieces
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1/4 cup grated Parmigiano-Reggiano
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Salt and freshly ground black pepper
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1/2 cup chopped fresh parsley
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1 tablespoon finely chopped fresh thyme
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1 tablespoon finely chopped fresh tarragon
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1 pound large pasta shells, cooked in salted water to al dente
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2 (2-pound) lobsters, steamed, meat removed from shells
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1 1/2 cups coarse breadcrumbs
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2 tablespoons olive oil
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2 teaspoons minced anchovy
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Salt and freshly ground black pepper
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1/4 cup chopped fresh parsley
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2 teaspoons grated lemon zest
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2 tablespoons olive oil
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4 shallots, coarsely chopped
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1 cup dry white wine
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2 pounds mussels, scrubbed
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