Lobster Mac and Cheese

Ingredients

• 1 Pound Cavatappi ((or pasta of choice))
• 8-14 ounces Lobster Meat (– cooked and chopped into generous chunks)
• 5 TBS Unsalted Butter
• 1 Large Shallot (– peeled and finely diced )
• 1 clove Garlic (– minced)
• 4 TBS All Purpose Flour
• 3/4 tsp Dry Mustard Powder
• 1/4 tsp EACH: Cayenne Pepper & Old Bay
• 1/8 tsp Nutmeg
• 3/4 tsp Kosher Salt (, plus more to taste)
• 1/4 tsp Ground Black Pepper (, plus more to taste)
• 1 1/2 Cups Whole Milk
• 1 1/2 Cups Light Cream
• 1 whole Bay Leaf
• 4 ounces Mascarpone Cheese
• 1 1/2 Cups Shredded Gruyere Cheese
• 1 1/2 Cups Shredded Fontina Cheese
• Optional Serving: Truffle Oil (- to taste)
• Optional Garnish: Snipped Chives, Chopped Parsley, Grated Parmesan Cheese

Instructions

1. 1

   Cook Pasta: Boil the pasta in heavily salted water to al dente according to package directions. Drain, reserving 1 ½ cups pasta water. Set aside.

2. 2

   Cook Aromatics: Meanwhile, melt the butter in a large sauce pot over medium heat. Add the shallots, along with the cayenne, mustard powder, and nutmeg. Season with salt and pepper. Cook, stirring frequently, until translucent, about 3 minutes. Add in the garlic and cook until fragrant, about 30 seconds.

3. 3

   Make roux: Add the flour (roux): Sprinkle the flour over the shallots and stir to coat. Cook, stirring constantly, for 2 minutes.

4. 4

   Add cream: Add dairy while whisking: Slowly add the milk to the pot while whisking, followed by the heavy cream. Toss a bay leaf into the pot. Increase the heat to medium-high and bring to a simmer, whisking frequently.

5. 5

   Simmer sauce: Simmer: Reduce the heat under the pan to maintain a gentle simmer. Cook until the sauce thickens, about 8-10 minutes, stirring occasionally. Use tongs to remove and discard the bay leaf.

6. 6

   Add cheeses, one at a time: Reduce the heat to low and add the mascarpone to the pot. Cook, stirring, until completely incorporated. Next, add in the gruyere cheese. Cook, stirring, until completely melted. Finally, add the fontina cheese to the pan. Cook, stirring, until fully melted.

7. 7

   Add pasta and lobster: Add pasta, pasta water and lobster: Stir in the cooked pasta, along with ½ cup of the reserved pasta water. Gently fold in the lobster meat. Taste and adjust for seasoning. Adding more salt and pepper for flavor, or more pasta water, a splash at a time, if the mac and cheese is too thick.

8. 8

   Serve: Sprinkle chives over the macaroni and drizzle sparingly with Truffle oil or offer the oil on the side. Serve immediately and enjoy!