Cook pasta according to package directions; drain and return to pan
to keep warm.
Learn How To Cook Pasta Properly.
In a small saucepan over low heat,
melt the butter, Add the lobster meat and poach for approximately 2 to 3
minutes or until opaque in color. Note: You do not
want to completely cook the lobster as it will finish cooking in the
oven. Remove from heat and remove the lobster from the butter
with a slotted spoon to a plate; set aside.
Return the saucepan with the butter back to
medium heat. Add flour and cook, whisking constantly, until smooth, about 1
minute. Whisk in milk and cook, stirring constantly until the sauce has
thickened, about 5 to 7 minutes.
Remove pan from heat and stir in the cream
cheese, Fontina cheese, gruyere cheese, and cheddar cheese; stir until the
cheeses are melted and blended together. Add the brandy, Tabasco Sauce, nutmeg,
and salt and pepper to taste, whisking to combine. Pour the cheese mixture over
the cooked pasta, stirring to combine. Gently stir in the cooked lobster meat.
In a large casserole dish or oven-proof dish,
pour in the lobster macaroni and cheese mixture. The macaroni should be soupy at this point, as it will absorb a large amount of sauce
as it bakes. Note: The dish can be covered and refrigerated for up to
1 day at this point
In a small bowl, combine bread crumbs, chives, and Parmigiano-Reggiano cheese.
To cook, preheat oven to 375°F. Top the dish with bread crumb
mixture. Place in oven and bake approximately 20 minutes
(longer if refrigerated) until hot and bubbling and the bread crumbs are
golden brown. Remove
from oven and let cool for approximately 10 minutes before serving.
Garnish with any remaining lobster.
Makes 4 to 6 servings.
