Lobster Mac & Cheese
- 1 lb cavatappi or elbow macaroni
- 1 t vegetable oil
- 1 1⁄2 lb cooked lobster meat
- 6 tablespoon unsalted butter
- 1 ⁄4 cup flour
- 4 cup whole milk
- 1 cup mascarpone cheese
- 4 tablespoon clam juice
- 1 ⁄4 teaspoon cayenne pepper (or to taste)
- 1 ⁄4 teaspoonLobster Mac & Cheese freshly ground nutmeg
- 3 c fontina cheese, grated
- salt and white pepper, as needed
- 1 ⁄2 cup chives, minced
- 1 ⁄2 cup scallions white and light green parts , thinly sliced
- 1 ⁄2 cup extra-sharp white cheddar, finely grated
- 1 1⁄2 cup fresh white breadcrumbs (about 5 slices with crusts removed)
Preparation time 90mins
Cooking time 90mins
Heat oven to 375°. Bring a 4-qt. saucepan of salted water to a boil. Add pasta and cook, stirring occasionally, until almost cooked, about 6 minutes. Drain pasta, transfer to a bowl, toss with the oil and set aside.
Pull out about half of the biggest, firmest pieces of lobster, then neatly slice it into attractive pieces. Roughly chop the rest.
Melt 4 tablespoons butter in a 4 quart saucepan set over medium heat. Add flour and cook, whisking constantly, until smooth, about 1 minute. Slowly whisk in milk and cook, continuing to whisk often, until sauce has thickened and coats the whisk, about 10 minutes. Remove pan from heat and stir in mascarpone, along with the clam juice, cayenne, and nutmeg; stir until smooth. Return the mixture to low heat and add 2 cups fontina cheese, stirring until smooth; season with salt and white pepper. Add reserved pasta to cheese sauce. Stir in the chopped lobster, half of the chives, and half of the scallions.
Transfer mixture to a 9″ x 13″ or similar capacity baking dish and sprinkle with remaining fontina and the cheddar. Melt the remaining 2 tablespoons of butter, combine with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the pasta is browned on the top. Let cool for 10 minutes. Garnish with remaining lobster slices, scallions, and chives.