Active preparation time: 20 minutes

Total time: 35 minutes

Serves: 4–6

2 shallots, minced

8 Tbs (1 stick) unsalted butter

¼ cup all-purpose flour

1 qt (32 fl oz/946 ml) milk

1½ cup (12 fl oz/355 ml) pale ale

½ tsp ground nutmeg

1 Tbs fresh thyme, chopped

Kosher salt

Black pepper

3 cup shredded cheddar cheese

1 lb (454 g) elbow macaroni, cooked and rinsed

12–16 oz (340–454 g) lobster meat, roughly chopped

1 cup grated Parmesan cheese

In a heavy-bottom saucepan over low heat, sweat the shallots in the butter for 5–6 minutes. Stir in the flour and continue cooking for another 2 minutes or so. Add the milk and the beer and bring to a boil, whisking the entire time. Make sure there are no lumps from the roux mixture left in the sauce. Reduce heat to low and cook for 20 minutes. Remove from the heat. Add the nutmeg and thyme and season to taste with salt and pepper. Whisk in the cheddar.

Preheat the oven to 350°F (177°C). In a large bowl, mix the macaroni with the cheese sauce. Fold in the lobster meat and transfer to a baking dish. Top with the Parmesan cheese and bake for about 15 minutes or until the cheese is golden brown.

Serve as an entrée with a fresh green salad or as a side dish with beef tenderloin.

Beer Suggestions: 3 Floyds Yum Yum (Munster, Indiana), Lagunitas New DogTown Pale Ale (Petaluma, California), Southern Tier Live (Lakewood, New York)

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