lobster mac & cheese

If you ever find yourself with some extra lobster tails lying around, I’m begging you, use them to make this. And if you don’t have any lobster tails lying around? Make it happen. It’s worth it.

When the most recent issue of Saveur arrived with a picture of a Four-cheese macaroni & cheese on the cover, I knew that my life would not be complete without a gooey, cheesy, ridiculously not-healthy, pasta dish in my future. Yes, you read that right. Not-healthy. It’s always been my feeling that sometimes life calls for white pasta, cheese and butter. All in the same meal. And I happen to think that balance is healthy.

Words can barely describe this meal, but there were many, “mmms and yumms” throughout. Rich, indulgent and so creamy and flavorful. The only healthy thing about this recipe? Cutting the size down from 8-10 servings to 2-3 servings. Oh, and just be sure to serve it alongside a large portion of vegetables.

Lobster Mac & Cheese - adapted from Saveur

• 6 oz pasta (I used fusilli)
• 1 Tbsp butter
• 1 Tbsp flour
• 1 cup milk (1/2 cup skim, 1/2 cup half & half)
• 1 cup grated fontina cheese
• 1/4 cup mascarpone cheese
• 2 scallions, sliced
• 1 Tbsp brandy
• 1 tsp tabasco
• 2-3 oz cooked lobster meat (the taster grilled some small tails)
• 1/4 cup chives
• 1/4 cup grated aged cheddar

Preheat oven to 375°. Cook pasta in boiling water for about 3 minutes. Drain and set aside.

Melt butter in a saucepan over medium heat. Add flour and whisk until smooth, about a minute. Whisk in milk and cook, whisking often, until sauce has thickened and coats the back of a spoon, about 10 minutes. Remove from pan and stir in 3/4 cup fontina, mascarpone, brandy, Tabasco and freshly ground pepper. Add pasta and stir in half of the lobster and scallions. Transfer mixture to an 8″x8″ baking dish and sprinkle with remaining fontina and cheddar. Bake for about 30-40 minutes, until golden brown. Let cool for 10 minutes. Garnish with remaining lobster and chives.

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