Directions

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil.
• Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes.
• Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.
• Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up.
• Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes.
• Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.
• Melt 2 tablespoons of butter in a saucepan over medium heat.
• Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside.
• Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 5 tablespoons of butter in a saucepan over medium-low heat.
• Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes.
• Strain the milk through a mesh sieve.
• Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. 15. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
• Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth.
• Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni.
• Pour the macaroni into a 4 quart casserole and smooth the top. Sprinkle evenly with the panko crumbs.
• Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.