1Heat oven to 350 F. In a medium skillet melt 1 tablespoon butter and olive oil over medium heat. Add breadcrumbs, garlic, and thyme, stirring occasionally until golden and toasted, about 3 minutes. Season to taste with salt and pepper. Set aside.
2In a large saucepan, melt remaining 3 tablespoons butter over medium heat. Add onions and sauté until translucent and soft, about 5 minutes. Whisk in flour until completely incorporated with butter and onions, cooking until the mixture starts to bubble a little, about 2 minutes more. Continue to whisk and slowly pour in beer, then cream, whisking until blended, making sure flour mixture does not stick to bottom of pan. Let mixture come to a boil, whisking constantly. Once mixture comes to a boil, reduce heat and let simmer, whisking occasionally, 3 minutes. Increase heat to medium and add cheeses, stirring until completely melted and smooth. Season to taste with salt and pepper.
3Transfer cooked macaroni to a large mixing bowl. Pour cheese sauce over macaroni, then add lobster meat and stir well to combine. Transfer to a 1 ½ quart baking dish. Sprinkle seasoned breadcrumbs over top and bake until sauce is bubbly, about 25 to 30 minutes.
What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out.
This episode: Chef Chris Beerman of Citizen's Band in San Francisco.