1/2 lb medium shell pasta
6 tbsps butter, divided in 3
1 clove garlic, minced
1/2 lb cooked lobster meat or lobster flavoured pollock
1/4 cup finely chopped red pepper
1 tsp parsley
1 1/2 cups crushed cheesy Ritz crackers
2 tbsps flour
2 cups milk
1 1/4 cups shredded three cheese blend
1 cup creamy ricotta
1/4 cup parmesan
1/4 tsp dry mustard
1/4 tsp cayenne
1/4 tsp salt
1/4 tsp pepper
Cook pasta to al dente, drain. Toss with a little olive oil and set aside.
Heat 2 tbsps butter in a skillet. Add lobster, garlic, red pepper and parsley and toss together 30-60 seconds then remove to a dish.
Add 2 tbsps butter to the same skillet and toss with crushed Ritz to coat, very gently browning. Remove from heat.
In a large pot melt the last 2 tbsps of butter, add the flour then whisk in the milk. Bring to a gentle boil and cook 2-3 minutes until thickened. Remove from heat and stir in the cheeses and seasonings. Stir in the drained pasta.
Spray a baking dish. You could use one large one, but I opted for 2 - 4" and 1 - 6" rounds. Spray them with cooking oil.
Mix 3/4 of the lobster into the mac and transfer to dishes. Sprinkle remaining lobster on top with the Ritz crumbs.
Bake at 350 F for 20-30 minutes.
You might not ever want to go back to regular mac and cheese!