Cook the lobster by a quick boil in the pot and then cut it up into small chunks. Be careful not to over cook the lobster or it will be rubbery.
Cook the elbow macaroni pasta - add water to your pot and a pinch of sea salt and olive oil - bring to a boil - add the macaroni and cook until the pasta is "al dente" (firm to the bite). Drain the pasta but do not rinse it! (ever).
Add a small swirl of olive oil, once drained to keep it from sticking.
While the pasta is cooking, grate the cheese you want to use. We used what we had in our boat fridge: regular cheddar, pecorino romano, parmigiano and our friends had black truffled cheddar. (What a treat!!)
Add a little milk or heavy cream while mixing in the shredded cheese to the macaroni and then add the lobster.
Salt, pepper and paprika to taste.
Some folks will tell you to add Panko bread crumbs and put it in the oven and bake at 375 degrees until the breadcrumbs are golden brown. Some recipes add mustard, Gruyere cheese, chives - all good. We just worked with what we had on the boat and it was so yummy! Honestly, sometimes less is more. We did not want to take away from the taste of the lobster and the truffles.
Hope you get to enjoy this dish paired with a lovely glass of wine, while at anchor in the cockpit of a beautiful boat as the sun goes down.....if not, well your kitchen table works too! :-) Buen Provecho!