Prep 1 hr
Cook 20 mins
From Chef Alex Porter of Norma’s at New York’s Le Parker Meridien Hotel.
- 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
- 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.
- Preheat oven to 350°.
- 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.
- Decrease heat to low and stir in Cheddar, Monterey Jack, and blue cheese; simmer, stirring constantly, until melted.
- Season with salt, pepper, nutmeg, and Tabasco; turn off the heat and let sit, stirring occasionally.
- In a big skillet over medium heat, melt the butter and saute the onion until translucent, about 6 minutes.
- Add in the lobster pieces and stir to combine.
- Add in the wine; increase the heat to medium-high and bring to a boil.
- Decrease heat to medium or med-low and cook, stirring occasionally, until the wine has evaporated (about 30 minutes); remove from the heat.
- Add the cooked macaroni and cheese mixture to the lobster mixture; stir to combine.
- Divide mixture among 4-6 shallow, ovenproof bowls (or pour into a 13x9 inch baking dish).
- Top with Gruyere and bake until the sauce is bubbly and the top is golden and crusty, 15-20 minutes.