Serves:

Ingredients:

Directions:

Preheat the oven to 375 degrees.

Bring a large pot of salted water to a boil. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt the butter and add the flour. Cook over low heat for 2 minutes,
stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Fontina
cheese, Cheddar cheese, goat cheese, salt and pepper to taste, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture
in a 9 x 13-inch buttered casserole dish.

Melt the 4 tablespoons of butter, combine with the Panko breadcrumbs, and sprinkle on the top. Bake for 30 or until the sauce is bubbly and the macaroni
is browned on the top.