Active preparation time: 20 minutes
Total time: 35 minutes
Serves: 4–6
2 shallots, minced
8 Tbs (1 stick) unsalted butter
¼ cup all-purpose flour
1 qt (32 fl oz/946 ml) milk
1½ cup (12 fl oz/355 ml) pale ale
½ tsp ground nutmeg
1 Tbs fresh thyme, chopped
Kosher salt
Black pepper
3 cup shredded cheddar cheese
1 lb (454 g) elbow macaroni, cooked and rinsed
12–16 oz (340–454 g) lobster meat, roughly chopped
1 cup grated Parmesan cheese
In a heavy-bottom saucepan over low heat, sweat the shallots in the butter for 5–6 minutes. Stir in the flour and continue cooking for another 2 minutes or so. Add the milk and the beer and bring to a boil, whisking the entire time. Make sure there are no lumps from the roux mixture left in the sauce. Reduce heat to low and cook for 20 minutes. Remove from the heat. Add the nutmeg and thyme and season to taste with salt and pepper. Whisk in the cheddar.