Categories: Casserole, Macaroni and Cheese, Main Dish, Seafood

Ingredients

• 1 lb elbow macaroni
• 2 cups heavy cream
• 1 1/4 cups coarsely grated sharp cheddar cheese
• 1 cup coarsely grated monterey jack cheese
• 3/4 cup coarsely grated blue cheese
• kosher salt
• fresh ground black pepper
• freshly grated nutmeg
• Tabasco sauce (optional, a dash or two)
• 2 tablespoons butter
• 1/2 cup finely chopped onion
• 5 lobster tails, shelled and cut into bite-size pieces (about 1/4 lb each)
• 1 cup white wine
• 1 1/4 cups coarsely grated gruyere cheese

Directions

1. Bring a large pot of salted water to a boil over high heat; cook the pasta to al dente, 8-10 minutes; drain and reserve.

2. Preheat oven to 350°.

3. In a large saucepan over medium heat, bring the cream to a boil and reduce it by half, watching closely so it doesn?t boil over.

4. Decrease heat to low and stir in Cheddar, Monterey Jack, and blue cheese; simmer, stirring constantly, until melted.

5. Season with salt, pepper, nutmeg, and Tabasco; turn off the heat and let sit, stirring occasionally.

6. In a big skillet over medium heat, melt the butter and saute the onion until translucent, about 6 minutes.

7. Add in the lobster pieces and stir to combine.

8. Add in the wine; increase the heat to medium-high and bring to a boil.

9. Decrease heat to medium or med-low and cook, stirring occasionally, until the wine has evaporated (about 30 minutes); remove from the heat.

10. Add the cooked macaroni and cheese mixture to the lobster mixture; stir to combine.

11. Divide mixture among 4-6 shallow, ovenproof bowls (or pour into a 13×9 inch baking dish).

12. Top with Gruyere and bake until the sauce is bubbly and the top is golden and crusty, 15-20 minutes.

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