This is one of those recipes I’ve been wanting to make for quite some time. Fresh lobster and a blend of 3 cheeses are baked in a creamy lobster sauce to perfection. Yummy!!! Some stores carry already cooked lobster meat but if you cook your own, steam it whole in the shell for about 7 minutes. That’s all you need, don’t overcook. This is the dish that defines “comfort food”, rich and creamy and worth each and every calorie. If you love lobster and mac-n-cheese, then this is a must try!
- 12 oz hollow pasta, preferably elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup flour
- 4 1/4 cups milk
- 11 oz grated fontina cheese (about 4 cups)
- 8 oz mascarpone cheese (about 1 cup)
- 1 teaspoon Tabasco
- 1/4 teaspoon freshly grated nutmeg
- Salt and ground pepper to taste
- 8 oz cooked lobster meat, cut into 1″ chunks ( about 2 lobsters)
- 1/3 cup minced chives
- 2 scallions, thinly sliced crosswise
- 2 oz grated sharp aged white cheddar cheese (about 1 cup)
- Heat oven to 375 F. Bring a 4-qt. saucepan of salted water to boil. Add pasta and cook, stirring occasionally, until cooked halfway through, about 3 minutes. Drain pasta, transfer to a bowl, and set aside.
- Melt butter in a 4-qt. saucepan over medium heat. Add flour and cook, whisking constantly, until smooth, about a minute. Whisk in milk and cook continuing to whisk often, until sauce has been thickened and coats the back of the spoon, about 10 minutes.
- Remove pan from heat and stir in 2 cups of fontina, mascarpone, Tabasco and nutmeg; season with salt and pepper. Add reserved pasta to cheese sauce. Stir in half each of the lobster, chives and scallions.
- Transfer mixture to a 9×13 baking dish and sprinkle with remaining fontina and the cheddar. Bake until golden brown and bubbly, about 30 minutes.
- Let cool for 10 minutes. Garnish with remaining lobster, scallions and chives.
Adopted from Saveur magazine with minor changes