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I tried this macaroni, cheese and lobster in a small bistro in Manhattan and it was so good I decided to try and make one myself. And it turned out kind of easy as I just changed up my regular mac and cheese recipe by, you know, adding lobster.
It was exciting how the taste of the eight ounces of lobster and the fontina cheese, white cheddar and mascarpone from Ideal Cheese Shop go so well together.
I used about half a kilo of elbow macaroni (cooked according to package instructions); four cups of grated fontina; a cup of mascarpone; about 4 tablespoons of unsalted butter; 1/4 cup of flour; 2 cups of milk; three tablespoon of lobster broth; 3 tbsp of brandy; 1 tsp tabasco; ¼ tsp nutmeg; lobster; chives and scallions.
After cooking and setting aside the pasta to cool down, heat oven.
Make the sauce by melting your butter in a saucepan. Add the flour and keep whisking until smooth. Whisk in the milk until the sauce is rick and creamy.
Take the mixture out of the heat and add the fontina, mascarpone, broth, brandy and nutmeg and add salt and pepper to taste.
Mix in the pasta and add the lobster, chives and scallions.
Dump everything in a baking dish and bake it. Do not overcook. Let it cool and top the rest of the lobster, chives and scallions and serve while still warm.
My family loved the dish right away. You don’t need to eat out to experience this dish after all. This dish is so easy you can get the entire family to help out in the preparation and enjoy the dish together.
