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!
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.