Lexington Seafood Company

Ingredients

• 1 pound elbow macaroni, boiled al dente with 1 tablespoon kosher salt, drained well
• 1.5 pounds Fontina cheese, grated (4 cups)
• 1.75 pounds Pecorino Romano, grated (5 cups)
• 1 cup sweet onion, finely minced
• 4 tablespoons butter
• 4 tablespoons flour
• 6 cups milk (whole or 2%)
• 1 tablespoon dijon mustard
• 1 full sprig fresh thyme
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 pound lobster meat, cooked and well drained, coarsely chopped
• 1 pound crabmeat, cooked and well drained (any chunky crab will work best)
• 2 ounces Truffled Whitefish Roe