Part 23 (1/2)

pound grated Hahn's End Eleanor b.u.t.tercup cheese (or subst.i.tute Fontina or Monterey Jack)

pound grated Hahn's End Olde s.h.i.+retown cheese (or subst.i.tute cheddar)

1 pound cooked lobster meat (approximately four lobsters)

cup snipped chives

Topping 1 cup panko bread crumbs

2 Tablespoons b.u.t.ter

cup Parmesan cheese

Preheat the oven to 450 degrees.

Grease a 9x13 baking dish with b.u.t.ter.

Boil water and cook pasta for approximately five minutes until just barely al dente. Drain well and return the pasta to the pan. Set aside.

Heat the milk to lukewarm (one minute on high power in the microwave).

Over medium heat, melt the b.u.t.ter in a 23 quart saucepan. Whisk in the flour, stirring constantly for two minutes. Remove from the heat and add milk slowly, stirring constantly to prevent lumps.

Add the nutmeg, salt, and pepper to taste.

Return the pan to the heat and bring the liquid to a boil, stirring constantly. Reduce the heat and gently simmer for 45 minutes, stirring occasionally until the sauce thickens. Pour over the cooked macaroni.

Add cheeses, lobster, and chives and gently stir together until combined. Turn the mixture into the baking dish.

Melt the b.u.t.ter and mix with the bread crumbs until fully coated.

Stir in the Parmesan cheese.

Spoon over the top of the pasta.

Bake for 2025 minutes. The top should be golden.

Gus's Clam Hash Gus doesn't let anyone into his restaurant unless he knows them, or someone he does know vouches for them. That means you may never be able to taste Gus's delicious clam hash. But if you follow this recipe, you'll get very, very close!

2 large Maine potatoes

1 large yellow onion

2 cans minced clams (Gus uses 1 cup of freshly minced clams, but if you buy a good brand of canned, it will be almost as good.)

Salt

Pepper

2 Tablespoons heavy cream

2 strips bacon

1 Tablespoon b.u.t.ter

p.r.i.c.k the potatoes with a fork and microwave on high for 5 minutes or until they can be easily pierced with a fork.