Lobster Mac

My friend Matt made this dish for the Glass Class in Omaha. It's a very rich calorie laden dish of indulgence..............or in other words, the BEST KIND!!!!



LOBSTER MAC N CHEESE

12 Ounces hollow pasta
4 TBL Butter
1/4 C Flour
4-1/2 C Half and Half
16 Ounces grated Fontina
8 Ounces Sharp aged White Cheddar - grated
8 Ounces Marscapone
4 TBL Lobster or Seafood Broth
2 TBL Hennessy Cognac
2 TSP Franks Red Hot Sauce
1/4 TSP Freshly ground Nutmeg
2 LBS Cooked Lobster Meat - cut into chunks (If in Omaha - Absolutely Fresh sells 2 pound packages for 60.00)
1/3 C Minced Chives
2 Scallions - minced
Kosher Salt to taste
Freshly Ground Black Pepper to taste
4 TBL Butter
1-1/2 C Panko Bread Crumbs


Heat oven to 375

Bring salted water to a boil and cook pasta 3/4 of time recommended. Drain and set aside.

Add 4 TBL butter to skillet and Panko - toast till lightly brown.

Melt butter in saucepan. Add flour and cook, whisking constantly, until smooth, about 1 minute.
Whisk in half and half and cook, continuing to whisk often, until sauce has thickened and coats the
back of a spoon, about 10 minutes. Remove pan from heat and add in fontina,white cheddar, marscapone,
broth, cognac, hot sauce, nutmeg and salt/pepper.

Add pasta to cheese sauce and stir in chives and scallions.

Transfer to a 9x13 baking dish and top with bread crumbs. Bake until golden brown and bubbly,
about 30 minutes. Let cool for 10 minutes.

Makes 10 servings.