High-End Lobster Mac And Cheese

Name: High-End Lobster Mac And Cheese
Yield: 8
Ingredients: 4 lobster tails; 6 cups water; ½ stick unsalted butter; ¼ cup all purpose flour; 3 ½ cups milk; 3 cups fontina cheese, grated; 8 oz mascarpone; 2 tablespoons brandy; 1 ½ teaspoons hot sauce; ¼ teaspoon freshly grated nutmeg; 1 ½ teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 lb dried cavatappi pasta, cooked according to package instructions until al dente and drained; 6 tablespoons fresh chives, minced; 2 scallions, thinly sliced crosswise; 1 cup sharp aged white cheddar, grated; 3 oz black caviar; 8 ramekins

Recipe by Next Level Chef on Fox from tasty.co

Dinner

Ingredients

8 servings

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4 lobster tails
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6 cups water
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½ stick unsalted butter
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¼ cup all purpose flour
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3 ½ cups milk
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3 cups fontina cheese, grated
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8 oz mascarpone
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2 tablespoons brandy
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1 ½ teaspoons hot sauce

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¼ teaspoon freshly grated nutmeg
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1 ½ teaspoons kosher salt
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1 teaspoon freshly ground black pepper
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1 lb dried cavatappi pasta, cooked according to package instructions until al dente and drained
•

6 tablespoons fresh chives, minced
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2 scallions, thinly sliced crosswise
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1 cup sharp aged white cheddar, grated
•

3 oz black caviar
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8 ramekins

Instructions

Add the water to a large saucepan and bring to a boil over medium high heat. Add the lobster tails, leg side down, then reduce the heat to low and simmer for 3½–4 minutes, or until the lobster tails are cooked through and the meat is opaque and slightly firm. Remove from the water and set aside until cool to the touch, reserving the poaching liquid. Once cooled, remove the lobster meat from the tails and roughly chop.
Melt the butter in a large, heavy-bottomed saucepan over medium-high heat. Add the flour and whisk until smooth and bubbling, 1–2 minutes.
Slowly pour in the milk, whisking constantly, until fully incorporated. Reduce the heat to medium and continue cooking, whisking frequently, until the sauce has thickened enough to coat the back of a spoon, about 10 minutes.
Add the fontina cheese, mascarpone, 3 tablespoons of the reserved lobster broth, the brandy, hot sauce, nutmeg, salt, and pepper and stir until the cheese is melted and the sauce is smooth, about 2 minutes. Fold in the cooked cavatappi, lobster meat, 3 tablespoons chives, and the scallions.
Turn the broiler on high. Place 8 8-ounce ramekins on a rimmed baking sheet.
Divide the mac and cheese evenly between the ramekins, making sure some of the lobster meat is visible on top. Sprinkle 2 tablespoons of cheddar cheese on top of each ramekin.
Place the baking sheet under the broiler for 3–4 minutes, or the cheddar cheese is melted and golden brown.
Let cool for 5 minutes, then top each serving with some of the remaining 3 tablespoons of chives and 1 teaspoon of caviar.
Enjoy!