Ingredients

· 1 pound Florida spiny lobster, cooked and cut into medium-sized chunks

· 3 large Florida tomatoes, sliced

· 1 pound pasta (your favorite shape), cooked

· 4 tablespoons unsalted butter

· 2 large garlic cloves, minced

· ½ cup red onion, chopped fine

· ¼ cup all-purpose flour

· 3 cups milk, at room temperature

· 1 ½ cups sharp Cheddar cheese, grated (or your favorite)

· 1 ½ cups Gruyere cheese, grated (or your favorite)

· 1 tablespoon Dijon mustard

· ½ cup fresh chives, chopped fine

· ¼ teaspoon cayenne pepper

· 1 cup panko

· 1 tablespoon olive oil

· ¼ cup flat leaf parsley, chopped fine

· Sea salt and fresh ground pepper, to taste

Instructions

1. Cook pasta until al dente according to package directions. Drain and set aside.

2. Place 4 tablespoons melted butter in a saucepot over medium-low heat, add garlic and onion and cook until onion is translucent.

3. Next, whisk in flour and cook flour for several minutes. Carefully pour in milk and bring to a boil over medium heat, whisking constantly.

4. Continue to cook and whisk until sauce is smooth and thick enough to coat a spoon.

5. Remove sauce from heat and slowly whisk in cheese, a handful at a time.

6. Season cheese sauce with mustard, chives, cayenne pepper, salt and pepper, to taste. In a large mixing bowl, combine cheese sauce and cooked pasta then fold in chopped lobster.

7. Lightly spray a baking dish with pan release spray.

8. Pour pasta mixture into baking dish.

9. Arrange sliced tomatoes on top of the pasta mixture.

10. In a small bowl, combine panko, olive oil and parsley and sprinkle over the tomatoes.

11. Bake the lobster-tomato mac & cheese in a preheated 375 degree oven for about 10 to 20 minutes or until topping is crisp and cheese sauce is bubbly.

12. Let cool slightly before serving.