Smoky Seafood Mac and Cheese | Chef Jernard

Ingredients

• 1 pound elbow macaroni
• 1 cup sliced andouille sausage
• 8 tablespoons (1 stick) plus 2 tablespoons unsalted butter, divided
• 1⁄2 cup all-purpose flour
• 2 cups heavy cream
• 2 cups half-and-half
• 1 tablespoon smoked paprika
• 1⁄2 teaspoon ground nutmeg
• Kosher salt
• Cracked black pepper
• 3 cups shredded smoked Gouda cheese, divided
• 2 cups shredded smoked cheddar cheese, divided
• 1 cup shredded Gruyère cheese, divided
• 1 1/2 pounds cooked lobster meat, diced into large chunks
• 1⁄4 cup plain bread crumbs
• 1 (1 1⁄2–2-pound) whole lobster,