Eat This Now: Village Kitchen’s Lobster Thermidor with Mac and Cheese

Lobster thermidor with mac and cheese (photography by Kevin Marple)
Lobster Thermidor with mac and cheese (photography by Kevin Marple)

As seen in the November 2013 issue.

Mac and cheese | Elbow pasta is baked with Gruyere, smoked cheddar, and a Parmesan cream sauce. It’s topped with breadcrumbs and more Parmesan and browned.

Lobster | Maine lobster is boiled for three minutes. The meat is removed from the shell and mixed with creme fraiche, roasted corn, roasted peppers, chives, tarragon, egg, chipotle, a dash of brandy, and Parmesan. The shell is then refilled with the mixture and baked until golden brown. It’s topped with more Parmesan and browned for three more minutes. (Only served on Fridays.)