Lobster Mac & Cheese

Instructions

• Preheat the oven to 425°F (220°C).
• Boil the lobster tails in salted water until just cooked through, about 12 minutes. -- Cook 1 minute per ounce (28g).
• When cool, remove the meat and dice. Set aside.
• Toss the breadcrumbs with 1 tablespoon melted butter, 2 tablespoons parmesan cheese, and black pepper.
• Cook the pasta in salted boiling water until al dente, about 7 minutes.
• Drain and set aside.
• In a large sauce pan, melt the butter over medium-low heat.
• Add the flour and whisk, cook about a minute.
• Add the Cognac and whisk. The mixture will thicken immediately.
• Slowly add the milk, while whisking.
• Increase the heat to medium and stir occasionally until it starts to bubble.
• The sauce will thicken enough to coat the back of a spoon.
• When it reaches this stage, add salt and pepper to taste.
• Add the sharp cheddar, Comte and parmesan cheeses, one handful at a time, whisking to incorporate. When one handful is melted, add the next.
• When all the shredded cheese has been added, add the mascarpone and stir.
• Remove from heat.
• Toss the cooked pasta with the sauce and ½ of the lobster, reserving about ½ for the top.
• Pour into a bake dish, and top with reserved lobster and buttered breadcrumbs.
• Bake until golden brown and bubbly, about 10 minutes.
• Serve immediately.
• Enjoy!