Lobster Mac and Cheese with Mascarpone & Fontina

Lobster and mascarpone add an elegant touch to this classically simple macaroni and cheese recipe. Warm and comforting with a touch of sophistication.

Ingredients:

1 lb cavatappi or elbow macaroni

1 t vegetable oil

1.5 lb cooked lobster meat

6 T unsalted butter

0.25 c flour

4 c whole milk

1 c mascarpone cheese

4 T clam juice

0.25 t cayenne pepper (or to taste)

0.25 t freshly ground nutmeg

3 c fontina cheese, grated

0 salt and white pepper, as needed

0.5 c chives, minced

0.5 c scallions white and light green parts , thinly sliced

0.5 c extra-sharp white cheddar, finely grated

1.5 c fresh white breadcrumbs (about 5 slices with crusts removed)

Yield	Servings
Source	Adapted from Saveur Magazine
Prep time	45 minutes
Recipe	First Courses Fish and Shellfish Pasta and Rice Seafood
Ingredients	vegetable oil scallions pasta nutmeg milk masacrpone lobster fresh breadcrumbs fontina flour clam juice chives cheddar cayenne butter

Yield

Source

Adapted from Saveur Magazine

Prep time

45 minutes

Recipe

First Courses Fish and Shellfish Pasta and Rice Seafood

Ingredients

vegetable oil scallions pasta nutmeg milk masacrpone lobster fresh breadcrumbs fontina flour clam juice chives cheddar cayenne butter

Directions

Heat oven to 375°. Bring a 4-qt. saucepan of salted water to a boil. Add pasta and cook, stirring occasionally, until almost cooked, about 6 minutes. Drain pasta, transfer to a bowl, toss with the oil and set aside.

Pull out about half of the biggest, firmest pieces of lobster, then neatly slice it into attractive pieces. Roughly chop the rest.

Melt 4 tablespoons butter in a 4 quart saucepan set over medium heat. Add flour and cook, whisking constantly, until smooth, about 1 minute. Slowly whisk in milk and cook, continuing to whisk often, until sauce has thickened and coats the whish, about 10 minutes. Remove pan from heat and stir in mascarpone, along with the clam juice, cayenne, and nutmeg; stir until smooth. Return the mixture to low heat and add 2 cups fontina cheese, stirring until smooth; season with salt and white pepper. Add reserved pasta to cheese sauce. Stir in the chopped lobster, half of the chives, and half of the scallions.

Transfer mixture to a 9" x 13" or similar capacity baking dish and sprinkle with remaining fontina and the cheddar. Melt the remaining 2 tablespoons of butter, combine with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the pasta is browned on the top. Let cool for 10 minutes. Garnish with remaining lobster slices, scallions, and chives.

Notes:

serves 8

Adapted from Saveur Magazine