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, just adding a little bit of twists in my regular mac and cheese recipe. And might I say, I was pretty proud of the results.
The eight ounces of lobster will make this dish tasty but personally, the fontina cheese, white cheddar and mascarpone, all brought soft and fresh online from Ideal Cheese Shop, gave the dish the amazing factor.
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; o1/4 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. Once melted, add flour and whisk until lumps are gone. Add the milk and continue whisking until sauce has thickened.
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. Save some for toppings.
In a baking dish, pour the entire thing in and top it with the rest of the fontina and cheddar and bake until it bubbles. Sprinkle the lobster, chives and scallions that you saved and let it cool a bit and serve while still warm.