1 pound choice of macaroni noodles cooked al dente
Instructions:
Preheat grill to 425 F.
Place a 12-inch cast-iron pan on the grill and add the butter and garlic.
Once the butter is melted, add the lobster, parsley, salt and pepper, and stir.
Sauté crab meat lightly for 5 to 6 minutes. Season to taste if needed with additional salt and pepper. Separate plate and set aside.
Bring the reserved liquid to a rapid boil and whisk in the flour until it creates a roux. Add the heavy cream while continuously whisking. Bring to a boil and stir until slightly thickened. Whisk in 1 cup of the Parmesan, 1 cup of the sharp cheddar, the pepper jack and all of the seasonings, until melted and smooth.
Remove the pan from the grill. Add the pasta, crab meat and remaining 1 cup sharp cheddar, and use a rubber spatula to mix thoroughly.
Top with the remaining 1 cup Parmesan. Place the pan back onto the grill and continue to cook for an additional 20 minutes, until the mac and cheese is bubbly and nicely browned.