Get this recipe of Jeff Lanctot, executive sous chef from the Rattlesnake Club, one of many restaurants participating in Detroit Restaurant Week now through Oct. 7. Learn more online at www.DetroitRestaurantWeek.com.
Method Drizzle oil into a large pot of boiling salted water. Add the pasta and cook until al dente, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don't let it come to a boil. In a large pot, melt 6 tablespoons of 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. While stirring add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, nutmeg and hot sauce. Add the cooked pasta, lobster meat and the parmesan, stir well. Place the mixture in 6 to 8 individual gratin dishes, top with chopped parsley and serve immediately.