1/2 lb. small shells or gemelli pasta, cooked in salted water
3 tbsp. butter
1/4 c. flour
2 tsp. dried mustard
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
5 oz. Gruyere cheese, shredded
5 oz. sharp cheddar cheese, shredded
1 lb. lobster meat, cut into bite-sized pieces
Preheat oven to 375º.
Melt butter in saucepan over medium heat. Add flour and whisk until smooth. Cook a minute or two but don't let the flour brown beyond just a touch of color. Add dried mustard, Worcestershire, thyme, salt, and pepper and stir to combine.
Pour in about a third of the milk and whisk until smooth. Add the next third and repeat, then add remaining milk and whisk to combine. Cook about 5 minutes, until thickened.
Remove from heat and stir in cooked pasta, Gruyere, Cheddar, and lobster. Pour into a rectangular baking dish or individual ramekins or gratin dishes. Bake until cheese is bubbling, about 30 minutes. Serve hot.