Small Plate: Lobster Lover’s Mac & Cheese

12 oz. gomito or penne pasta

4 Tbsp. unsalted butter

1⁄4 cup flour

2 cups milk

1 cup grated gruyere

3 cups grated mild white cheddar

8 oz. mascarpone (about 1 cup)

2 cups. lobster or seafood broth

2 tsp. Tabasco

1/3 tsp. freshly grated nutmeg

8 oz. cooked lobster meat, cut into 1″ chunks

1⁄3 cup minced chives

Kosher salt and freshly ground black pepper, to taste

1. Heat oven to 375°. Bring a 4-qt. saucepan of salted water to a boil. Add pasta and cook, stirring occasionally, until al-dente, about 5 minutes. Drain pasta, transfer to a bowl, and set aside.

2. Boil lobster for 6 -8 minutes, until cooked through. Once cooled, remove meat and cut into 1-inch chunks.

3. Melt butter in a 4-qt. saucepan over medium heat. Add flour and cook, whisking constantly, until smooth, about 1 minute. Whisk in milk  and stock 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 stir in gruyere, 2 cups of white cheddar, along with the mascarpone, broth, Tabasco, and nutmeg; season with salt and pepper. Add reserved pasta to cheese sauce.

4. Transfer mixture to individual ramekins and sprinkle with remaining cheddar. Bake until golden brown and bubbly, about 10 – 15 minutes. Remove and let cool for 10 minutes. Garnish with chopped lobster, chives and freshly ground black pepper and enjoy.