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