Lobster Stock

1. Bring a large stockpot of water to a rolling boil, add lobsters, and cook at a fast boil until done, about 7 minutes
2. Transfer to a bowl of iced water to cool, then remove and reserve tail and claw meat for another use. Do this messy job over a bowl to reserve drippings
3. Crush shells, which will be the base for the stock, using a mallet or hammer, then grind as fine as possible with reserved drippings in a food processor
4. Melt butter and oil in a large stockpot over medium-high heat. Cook onions, carrots, celery, and salt until golden, about 10 minutes
5. Stir in crushed shells, white wine, and Madeira. Turn heat to high and cook until liquid is reduced by half
6. Add clam juice and tomato juice. Bring to a boil and carefully skim and discard foam that rises to surface
7. Add remaining ingredients and cook at a simmer, uncovered, 1 hour 15 minutes
8. Strain through a fine sieve and refrigerate up to 2 days or freeze indefinitely. (Can be frozen in ice cube trays for future dishes. 1 ice cube = 1 tbsp)

Mac & Cheese

1. Cook pasta according to package instructions, do not overcook
2. Melt butter on low heat. Add milk, and cheeses. Heat until blended
3. In stockpot heat olive oil, sauté garlic and shallots for 3-4 minutes
4. Add lobster, stock and sherry and sauté until warm, about 2 minutes on low heat
5. Stir in pasta, mix. Add cheese sauce and serve

Recommended Wine - Puligny-Montrachet