(TV DINER) - Andy Husbands, of the South End hot spot Tremont 647, whips up lobster mac and cheese in the kitchen! If you are in the city over the weekend, make sure to head into the Pajama Brunch at 647!

More info at www.tremont647.com

Andy’s Lobster Mac N’ Cheese Serves 6 as an entree Preheat oven to 350

Click here to watch the Cookin' with Costa segment.

3 1-pound lobsters 1 large pot of boiling water 4 1/4 cups milk 6 tablespoons butter cup all-purpose flour 2 cups cheddar cheese, grated 1 cup Swiss cheese, grated Kosher salt and freshly cracked black pepper to taste 1 pound elbow macaroni cooked to al dente 2 cups crushed Ritz cracker crumbs, 1 cup chives, minced

Place the lobsters in the boiling water and cook for 1 minute. Remove and cool down in ice water until cold. Crack the lobster tails, claws, and knuckle and remove the meat, rough chopping it into bite-sized pieces, refrigerate until needed. Split the lobsters open and remove the tamale, all insides (head too). Place the lobster shells and milk in a heavy bottom saucepan over medium heat and simmer (do not boil) for 30 minutes.

In a 2-quart heavy bottom saute pan, melt the butter of medium heat, when melted add the flour and stir with a fork until the roux (that is what you have just made), has a slight nutty smell about three minutes. Strain the milk, reserving the milk and throwing out the shells) and slowly add the milk while continually whisking into the roux. Simmer for 5 minutes at medium, stirring with a wooden spoon frequently so as not to burn. Add the cheeses and season with salt and pepper. You have now made lobster mornay.

Place the cooked macaroni, lobster and mornay sauce in a large mixing bowl and mix well. Place the mixture in an oven proof-baking dish, top with the Ritz cracker crumbs and bake in the preheated oven for 30 minutes. Remove from oven and let cool for ten minutes, serve and garnish with minced chives. YUM.