Description

This is everything you want in comfort food, rich, thick and sinful. It combines the best of lobster bisque and macaroni and cheese into one filling dish. Inspired by a recipe found in Saveur.

Ingredients

Scale

Salt, to taste
12 oz. hollow pasta, preferably elbow macaroni
4 tbsp. unsalted butter
¼ cup flour
4 cups milk
11 oz. grated Castello Aged Havarti (about 4 cups), divided
8 oz. mascarpone (about 1 cup)
3 tbsp. lobster or fish broth
3 tbsp. Dry Sherry
1 tsp. hot sauce
¼ tsp. freshly grated nutmeg
Freshly ground black pepper, to taste
8 oz. cooked lobster meat, cut into 1? chunks

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Instructions

Heat oven to 375° fahrenheit. Spray 9×13? baking pan with cooking spray, set aside.
Cook pasta in salted, boiling water for half of the recommended cooking time (about 3 minutes). Drain and set aside.
Melt butter in a heavy bottomed, 4 quart saucepan over medium heat. Add flour and whisk constantly until smooth. Add milk, and whisk often, until sauce has thickened and coats the back of a spoon. About 10 minutes. Remove pan from heat and stir in 2 cups Castello Aged Havarti, along with the mascarpone, broth, sherry, hot sauce, and nutmeg. Adjust seasoning as needed with salt and pepper. Add reserved pasta to cheese sauce. Stir in half of the lobster.
Pour mixture to the 9? x 13? baking dish and sprinkle with remaining Havarti. Bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes. Garnish with remaining lobster.

Notes

To make the lobster broth, save the lobster shells and simmer them in water as you are making the pasta. Super easy, but key to this dish. Without this touch of broth, the lobster taste can be overwhelmed by the rich and cheesy sauce.

Category: Main