INGREDIENTS NEEDED


  • 1 teaspoon Tabasco sauce
  • 3 tablespoons dark lobster stock
  • 8 oz poached lobster meat (large chunks) 
  • 2 scallions (thinly sliced)
  • ½ bunch fresh chives (thinly minced)
  • 1 pound elbow macaroni
  • 6 quarts water
  • 2 tablespoon of salt
  • ¼ cup all purpose flour
  • ¼ cup butter
  • 1 quart whole milk
  • 4 cups fontina cheese
  • 1 cup mascarpone cheese
  • 1 cup white Vermont cheddar cheese
  • ¼ teaspoon nutmeg
  • 2 tablespoons cognac

Method

  • Combine flour with milk in a sauce pot and cook for 5 minutes over med heat while whisking
  • Add milk, bring to a simmer while whisking, and cook over low heat for 10 minutes
  • Slowly add cheeses while whisking
  • Combine nutmeg, cognac, and tobasco sauce
  • Season to taste with salt and black pepper 

 

SAUCE 

  • ¼ cup all purpose flour
  • ¼ cup butter
  • 1 quart whole milk
  • 2 cups fontina cheese
  • 1 cup mascarpone cheese
  • ¼ teaspoon nutmeg
  • 2 tablespoons cognac
  • 1 teaspoon Tabasco sauce
  • 3 tablespoons dark lobster stock

Method

  • Bring a pot of water to a boil and add salt
  • Put in elbow macaroni and cook until al dente, roughly 8 – 12 minutes 
  • Drain pasta and save

PASTA

  • 1 pound elbow macaroni
  • 6 quarts water
  • 2 tablespoon of salt

BAKING

  • In a large bowl, mix together the cooked pasta, cheese sauce, lobster, scallion and chives 
  • Place in a baking pan and cover top with grated white Vermont cheddar and the remaining fontina 
  • Bake at 375 until the top is browned, about 30 minutes
  • Finish by adding fresh chives as garnish 

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