Baked Lobster Macaroni and Cheese

1 pound box of small shell macaroni – cooked al dente
8 cups of milk
8 tablespoons of flour
1 stick of butter
4 cubes chicken bouillon
4 cups grated gruyere cheese
2 cups extra sharp cheddar cheese
2 cups Monterey Jack cheese with jalapenos
1 teaspoon white pepper
2 teaspoons of Lawry’s seasoned salt
½ teaspoon granulated garlic
¼ teaspoon cayenne pepper – optional and if desired you may add more
2 pounds of cooked lobster
2 cups of garlic toast cut into cubes

Melt the stick of butter in large saucepan, add the flour and make a light roux.  Add on low to medium heat the milk and whisk until completely blended.  Cook the milk mixture until the milk becomes slightly thickened.  Crush cubed chicken bouillon and add to milk mixture along with the rest of the spices.  Turn off the heat and stir in all grated cheeses.  Last, cut lobster in desired size pieces.  Stir in the macaroni into the milk and cheese mixture and then add the lobster.

Place the macaroni mixture in your preference of a casserole dish which has been coated with a non stick coating spray.  Top with the cubed garlic toast.  Bake for 30 till 35 minutes at a 375 preheated oven.

Enjoy with your favorite bottle of wine, red or white, which ever you prefer.  If you want to add a wedge of iceberg lettuce dressed with cooked sliced crisp bacon and blue cheese salad dressing, do so!  Enjoy!  This could be a romantic dinner for New Year's Eve or Valentine’s Day!  Whatever you do, remember, just have fun!