Oscar The Grouch
The 92nd Academy Awards are this Sunday…and I am not sure if I am excited about it or not. My plan to see all of the nominated movies fizzled. I’ve only seen one, though I might try to sneak one or two more in during the next couple of days. We’ll see how that goes!

I just have this overall feeling of indifference. Maybe it’s political fatigue. Maybe it’s the hangover from the Super Bowl loss. Or maybe I just need my blanket and a nap.

In my opinion there just doesn’t seem to be a whole lot of hype for the Oscars this year. So, it’s possible I’m not the only one feeling this way. It might be that our attention is elsewhere (considering everything that’s been going on here and abroad). It makes a night of big dresses, big diamonds, and big winners seem somewhat trivial even if, for some, it’s the biggest night of their careers. Or perhaps a night of silliness, heavy satin, and escape is just what the doctor ordered.

So what does one eat for a night of escapism? Good question. You could follow the lead of the Hollywood Foreign press as well as the Academy and go all plant-based. Or you could take one for the team of attendees who didn’t eat anything so they could fit in their dress and go the cheeseburger route. It’s always one of my favorite plays.

After last weekend, I’m burned out on finger foods. I’m thinking the best thing to do is combine everything I am feeling into one satisfying dish. So here goes…

Lobster Mac and Cheese is the perfect solution! It has the glamour of the lobster, heartiness for the hungry, and the comfort food factor to help those of us who are wondering what the world is coming to. Plus it goes well with some lovely champagne and bubbles will always lift your spirits…

Baked Lobster Mac and Cheese
Adapted from Ina Garten and the Food Network
Yields 6 to 8 servings

Ingredients
Kosher salt
Olive oil
1 pound elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter
1/2 cup all-purpose flour
12 ounces Point Reyes Toma cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1-1/2 pounds lobster meat

Directions
Preheat the oven to 375 ºF.
Cook the Lobster
Cook the thawed and well-rinsed lobster tails in a large pot of salted boiling water for 6 minutes. Pull out lobster tails and set aside to cool. Save the water that the tails were cooked in for the macaroni.

Push the lobster meat out of the tail shell and cut it up into small bite-size pieces.

Cook the pasta
Drizzle the olive oil into the salted lobster water. Add the pasta and cook according to the directions on the package (about 6 to 8 minutes). Drain well.

Make the sauce
While the pasta is cooking, heat the milk in a small saucepan, but don’t let it boil. In a large pot, melt 6 tablespoons of the 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 the sauce is thickened and smooth.

Assemble the dish
Turn the heat off and add the Pt Reyes Toma, cheddar, 1 tablespoon of the salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in your baking dish or individual gratin dishes. Dot with the remaining 2 tablespoons of butter.

Bake the macaroni and cheese
Bake the Mac and Cheese for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.