Lobster Macaroni and Cheese

A pull-out-the-stops version with four kinds of cheese. . . plus lobster.

1 shallot, minced
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour
2/3 cup dry white wine
2 cups shredded cheddar cheese
2 cups shredded fresh parmesan cheese
2 cups shredded Gruyère cheese
1/2 cup fresh marscapone cheese
1 3/4 cups heavy cream
1 pound cooked lobster, coarsely chopped
1/8 teaspoon ground chipotle pepper, or to taste
1 pound gemeli, penne or other similarly sized pasta, cooked and drained

In a large, heavy-bottomed cooking pot, saute shallot and garlic in butter until soft; stir in flour and cook gently until the flour begins to softly brown and form a roux. Gradually add white wine, stirring until smooth. Over medium-low heat, add cream, cheddar, parmesan and Gruyère cheese, stirring until smooth.

While cheeses are melting, cook and drain pasta; add hot pasta to the cheese mixture. Add marscapone, stirring to ensure cheese are melted and the mixture creamy. Stir in lobster and chipotle. Add additional cream or milk if sauce seems too thick.

The casserole may be held, refrigerated, at this point.

Bake at 350 degrees until top begins to brown and mixture bubbles, 20-30 minutes.

3 thoughts on “Lobster Macaroni and Cheese

    More Comfort and Joy « Three Points Kitchen said:
    January 5, 2011 at 9:28 pm

    […] Lobster Mac and Cheese   Start the diet tomorrow. . . […]

    Red, Red Risotto « Three Points Kitchen said:
    May 11, 2011 at 11:12 pm

    […] was now-or-never time. The large bag full of lobster broth (from our New Year’s lobster macaroni and cheese feast) has been sitting in the freezer almost a shade too long, what with this being spring and all. […]

    We, the Cheesemakers « Three Points Kitchen said:
    June 27, 2011 at 12:30 pm

    […] The buttery-looking mascarpone (made for use in tiramisu and a special-request batch of  lobster mac and cheese) inspired us to also try it for a variation of the Mexican roasted corn-on-the-cob recipe elote, […]

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