Deep-fried crab macaroni and cheese

Ingredients:

• 220 g of pasta
• 11 tablespoons unsalted butter
• 1 and 1/4 cups flour
• 2 cups of milk
• 1/4 tbsp. grated parmesan
• 2 tbsp. l. mascarpone cheese
• 700 g cooked lobster meat, coarsely chopped
• 1 tbsp chopped fresh tarragon + 0.5 tbsp leaves
• 170 gr. muenster, grated
• 110 g Gruyere, grated
• 4 large eggs
• 280 g crumbled brioche (about 3 3/4 cups)
• Vegetable oil, for deep-frying
• 0.5 cup fresh parsley leaves
• 0.5 cup chopped chives (3 cm pieces)
• Zest of 1 lemon + wedges for serving
• Special equipment: deep fat thermometer

Preparation:

1. Bring a large pot of water to a boil and add salt. Cook the pasta according to package directions until al dente. Drain and set aside.
2. In a medium saucepan, melt 3 tablespoons butter over medium-high heat. Stir in 1/4 cup flour and cook until bubbly, about 1 minute. Whisk in the milk and 2 teaspoons salt and bring the sauce to a simmer. Reduce the heat to medium and cook, stirring occasionally, until the sauce thickens, about 6 minutes. Remove from the heat and stir in the Parmesan and mascarpone until all the cheese has melted and the sauce is smooth. Add the pasta, lobster, and chopped tarragon.
3. Place the muenster and gruyere in a large bowl. Add the pasta mixture and toss to combine. Spread the mixture evenly over a quarter of the baking sheet and freeze until completely set, about 1 hour.
4. Prepare a breading area by placing three shallow dishes side by side. Mix 1 teaspoon of salt with the remaining 1 cup of flour in the first dish. Beat the eggs with 1 teaspoon of salt in the second dish, and add the bread crumbs and 1 teaspoon of salt to the third dish.
5. Cut the chilled pasta mixture into 2.5 cm thick squares. Dredge each square in flour, then dip in egg, letting the excess drip off. Press into the breadcrumbs and transfer to a baking sheet. Freeze for 10 minutes.
6. Meanwhile, pour 2 inches of vegetable oil into a large, heavy-bottomed saucepan and place over medium heat. Heat the oil to 375°F (190°C) on a deep-fry thermometer.
7. Fry the pasta squares, a few at a time, until golden brown on the outside and heated through, about 2 minutes. Reheat the oil after each batch.
8. After the last batch, reheat the oil. Add 1/4 cup of tarragon leaves, parsley, and chives to the hot oil and cook until the water evaporates and the greens stop bubbling, about 30 seconds. Drain on paper towels and sprinkle with salt.
9. Place the lemon zest and remaining 8 tablespoons butter in a small skillet and melt until foamy. Drizzle the pasta squares with lemon oil and sprinkle with fried herbs. Serve with lemon wedges.