Directions

1. Preheat the grill (or oven) to about 375°F with an area for indirect cooking.

2. Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, until just al dente. Drain well.

3. While the pasta cooks, heat the milk in a small saucepan, (don’t let it boil). In a larger saucepan or skillet, cook the salami, over medium-low heat until it begins to crisp up 4-6 minutes. Using a slotted spoon, remove the salami to a paper towel lined plate. Add 3 tablespoons of butter and the garlic to the salami grease, cook over low heat for 1 minute. Then add the flour and cook for 2 minutes, stirring with a whisk. Still whisking, add the hot milk, 1/2 cup at a time. Cook for a couple of minutes more, until thickened and smooth. Remove from the heat, then add the Gruyere, Cheddar, 1 teaspoon salt, the pepper, and 1 teaspoon of thyme. Add the cooked macaroni, and salami and stir well. Place the mixture in 2 small skillets (or individual cast-iron dishes).

4. Melt the remaining 1 tablespoon of butter, then combine the butter, panko bread crumbs, 1 teaspoon thyme. Reserve 2 tablespoons of the panko mixture for the lobster and sprinkle the rest on the top of the Mac and Cheese. Bake for about 20-25 minutes using indirect heat, or until the sauce is bubbly and the macaroni is browned on top.

5. While the Mac & Cheese cooks, Prepare the lobster by removing the small grey sac behind the head, plus the green tomalley (lobster’s liver) and discard.

6. Place 1 tablespoon of the reserved panko mixture into each half of the lobster filling the areas that you have just cleaned.

7. Mix together the butter, lemon zest & juice, garlic and parsley. Set aside.

8. When the Mac & Cheese is just about done, place the lobster on the grill over medium heat, spread the butter mixture over the lobster and cook for 3-5 minutes until warmed through.

9. Serve each lobster half over a skillet of Mac & Cheese and dig in!