Ooh, guys, it's just fantas.
Serves 8-10
Ingredients:
16 ounces cavatappi pasta
6 tablespoons unsalted butter, divided
4 slices white sandwich bread
1⁄4 cup flour
4 cups milk
8 ounces fontina cheese, shredded
4 ounces sharp white cheddar cheese, shredded
8 ounces mascarpone cheese
3 tablespoons brandy or cognac
1⁄4 teaspoon cayenne pepper
1⁄4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper, to taste
16 ounces cooked lobster meat, cut into 1″ chunks (meat from approximately 5 1-1/4 pound lobsters)
3 tablespoons chives, minced
2 scallions, sliced
Method:
Preheat oven to 375°. Bring a large pan of salted water to a boil over high heat. Add pasta and cook, stirring occasionally, cutting cooking time on package in half. Drain pasta and set aside.
Combine shredded cheeses in a bowl, and toss well to combine. Set aside.
Melt 2 tablespoons of butter in microwave or in a pan over low heat. Remove crusts from bread and discard. Tear remaining bread into tiny bits, and place in a small bowl. Add melted butter, and toss to coat breadcrumbs evenly. Set aside.
In a large saucepan or stock pot, melt remaining butter over medium heat.
Add flour and cook, whisking constantly, until flour mixture is smooth and just starting to darken.
Slowly whisk in milk and simmer, whisking frequently, until sauce has thickened, about ten minutes.
Remove pan from heat, and stir in 2-1/2 cups of the shredded cheese mixture, the mascarpone, and the brandy.
Add cayenne and nutmeg. Stir until cheese is melted and incorporated, and adjust salt and pepper, as needed.
Add half of the lobster.
Add cooked pasta to cheese sauce.
Add half of the chives, and half of the scallions. Stir well to combine.
Transfer mixture to a 9 x 13 baking dish.
Sprinkle with fresh breadcrumbs and the remaining shredded cheese mixture. Bake until golden brown and bubbly, about 30 minutes. Let cool for a few minutes, and finish with a sprinkle of the remaining lobster, chives and scallions.
