1 lb dried cavatappi pasta (450 g), cooked according to package instructions until al dente and drained
6 tablespoons fresh chives, minced
2 scallions, thinly sliced crosswise
1 cup sharp aged white cheddar (125 g), grated
3 oz black caviar (85 g)
Special Equipment
8 ramekins
Nutrition Info
Calories 657
Fat 41g
Carbs 10g
Fiber 0g
Sugar 5g
Protein 61g
How to Make It
1. Step
Add the water to a large saucepan and bring to a boil over medium high heat. Add the lobster tails, leg side down, then reduce the heat to low and simmer for 3½–4 minutes, or until the lobster tails are cooked through and the meat is opaque and slightly firm. Remove from the water and set aside until cool to the touch, reserving the poaching liquid. Once cooled, remove the lobster meat from the tails and roughly chop.
2. Step
Melt the butter in a large, heavy-bottomed saucepan over medium-high heat. Add the flour and whisk until smooth and bubbling, 1–2 minutes.
3. Step
Slowly pour in the milk, whisking constantly, until fully incorporated. Reduce the heat to medium and continue cooking, whisking frequently, until the sauce has thickened enough to coat the back of a spoon, about 10 minutes.
4. Step
Add the fontina cheese, mascarpone, 3 tablespoons of the reserved lobster broth, the brandy, hot sauce, nutmeg, salt, and pepper and stir until the cheese is melted and the sauce is smooth, about 2 minutes. Fold in the cooked cavatappi, lobster meat, 3 tablespoons chives, and the scallions.
5. Step
Turn the broiler on high. Place 8 8-ounce ramekins on a rimmed baking sheet.
6. Step
Divide the mac and cheese evenly between the ramekins, making sure some of the lobster meat is visible on top. Sprinkle 2 tablespoons of cheddar cheese on top of each ramekin.
7. Step
Place the baking sheet under the broiler for 3–4 minutes, or the cheddar cheese is melted and golden brown.
8. Step
Let cool for 5 minutes, then top each serving with some of the remaining 3 tablespoons of chives and 1 teaspoon of caviar.
