Gourmet Lobster Macaroni and Cheese
By: chris s
Published: Thursday, December 10, 2009 - 4:20pm

Ingredients




2 6-8 ounces Lobster Tails
 cup Asiago, finely grated
 cup Romano finely grated
1/2 cup Saint Andre Cheese crumbled
1 cup heavy cream
white pepper to taste
sea salt to taste
pinch Saffron
Wide Egg Noodles

Preparation

1 Boil lobster tails in salt water not too done, set tails aside, reserve water 2 Heat 1/2 C cream in medium saucepan, do not allow to boil 3 Slowly whisk in the three cheeses until sauce thickens 4 Add a pinch of saffron threads to sauce, continue to stir 5 Meanwhile bring reserved lobster water to a boil and cook 3 Cups of the noodles to al dente or to Your liking, do not over cook 6 Drain, set aside in warm place 7 When sauce has reached desired consistency and saffron has started to "bleed", season with white pepper and optional salt( for me the salt in the water is enough here, so be careful) 8 Use the remaining cream if sauce is too thick 9 Shell the lobster and cut into bite sized morsels 10 Plate (bowl) drained noodles 11 Arrange lobster pieces and ladle sauce making sure everything is warm and presented festively

About


Mac 'n Cheese for Valentines day? Try this one, it is elegant, simple and won't brake the bank. In fact, You might pay more for the cheese than the lobster. Served with a nice green salad and some crusty french bread You are likely to set the stage to work those calories off that same evening...
This is my adaptation (theft) of a great meal enjoyed at a  local restaurant here in Seattle  a number of years ago. I encourage  You to play with the ingredient combinations, please be sure You like the cheese You use before making the sauce. The hard cheeses are fairly standard, if You don't like Saint Andres find one that works for You.