It was a simple meal. Lobster macaroni and cheese and baked acorn squash.
There were only four of us eating.
I have always made this as a side dish, never as a meal by itself. Wow. Just concentrating on the flavors in the dish was a treat in itself. No turkey, ham, chicken, whatever, to get in the way.
Of course, the conversation turned to next week's Thanksgiving dinner even while we were stuffing ourselves with lobster. It makes sense that three of my Pinterest boards are about food.
For those of you so inclined, here is my recipe. I made one tweak when I could not find the lobster pieces I used to purchase. I bought Lobster Classic and we all thought it was great.
8 ounces penne or other tube-shaped pasta
4 cups milk
4 Tbsp unsalted butter
6 Tbsp flour
1 tsp paprika
1/8 tsp cayenne
salt and pepper to taste
12 ounces grated Gruyere
5.2 ounces garlic and herb Boursin
1 lb cooked lobster meat, chopped