Recipe courtesy of Michael Ferraro
Episode: Noodles
Print
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • Salt
  • 1 pound elbow macaroni
  • Cheese Sauce, recipe follows
  • 8 ounces poached lobster meat, in large chunks
  • 2 scallions, thinly sliced
  • 1/2 bunch fresh chives, minced, plus more for garnish
  • 2 cups grated fontina cheese
  • 1 cup grated white Vermont Cheddar
Cheese Sauce:
  • 1/4 cup all-purpose flour
  • 1/4 cup butter
  • 4 cups whole milk
  • 2 cups grated fontina cheese
  • 1 cup mascarpone cheese
  • 3 tablespoons dark lobster stock
  • 2 tablespoons cognac
  • 1 teaspoon hot sauce
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F. 

Bring a large pot of salted water to a boil. Add the macaroni and boil until the pasta is cooked, 8 to 10 minutes. 

In a large bowl, mix the cooked pasta, Cheese Sauce, lobster, scallions and chives. Place in a baking pan and cover the top with the mixed cheeses. Bake until the top is browned, about 30 minutes. Remove from the oven and garnish with fresh chives.

Cheese Sauce:

In a medium saucepot, combine the flour and butter. Cook 5 minutes over medium heat while whisking. Add the milk and bring to a simmer, continually whisking. Cook over low heat, 10 minutes. Slowly add the cheeses and continue whisking until melted. Add the lobster stock, cognac, hot sauce, nutmeg and salt and pepper, to taste. Remove from the heat and set aside until needed.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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