Seafood Mac and Cheese Recipe

Preheat the oven to 350 degrees F (180 degrees C). Grease a 9×13-inch baking dish.

Bring a large pot of lightly salted water to a boil. Cook macaroni, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Reserve 2 cups cooking water; drain macaroni. Rinse with cold water; drain again.

Return reserved pasta water to pot; add lobster tails. Bring to a boil; reduce heat to medium-low, cover, and steam until lobster meat is firm and opaque, about 3 minutes.

Transfer lobster tails to a tray; let cool 2 to 3 minutes. Remove meat and cut into bite-size pieces. Rinse pot. 

Meanwhile, combine Gruyère, Swiss, and flour in a large bowl. 

Melt 1 tablespoon butter in the empty pasta pot over medium heat. Add shallot and garlic; cook, stirring occasionally, until shallot is softened, about 3 minutes. Gradually add milk and wine; heat just until bubbles form around edge of pot. Gradually whisk in cheese mixture, 1 cup at a time, just until cheese is melted; mixture may not be completely smooth at this point. Remove from heat. Stir in lobster, crabmeat, 1 teaspoon seafood seasoning, and pepper. Stir in macaroni.

Pulse bread cubes in a food processor to get large coarse crumbs. Melt remaining 3 tablespoons butter; stir in remaining 1/2 teaspoon seafood seasoning. Add bread crumbs; toss to combine. 

Pour macaroni mixture into prepared baking dish. Top with bread crumb mixture. 

Bake in the preheated oven until hot and bubbly and top is golden brown, 15 to 20 minutes. Garnish with chives and additional seafood seasoning. Serve with lemon wedges.