|With lots of black pepper...just the way I like it!|
I just checked the website and noticed that half of the recipe directions are missing, so here is my slightly rewritten version for you:
Lobster Mac and Cheese
1 lb. penne
1 c dry white wine, such as chardonnay
2 medium shallots, diced
1 1/2 T flour
1 pint cream
6 oz. smoked gouda, shredded
6 oz. aged provolone or mozzarella, shredded
4 oz. Asiago cheese, shredded
4 oz. sharp cheddar cheese, shredded
1 lb. cooked lobster meat, chopped (from about 4 lbs. of lobsters)
The recipe can easily be halved . Bring a large pot of water to a boil. Sprinkle with a rounded tablespoonful of salt and add pasta. Cook until al dente, about 8 to 10 minutes, drain, and set aside to cool in the colander.
While waiting for water to boil, preheat oven to 350 degrees F. Spray a 9-by-13-inch pan with vegetable cooking spray. In a large saucepan, bring wine to a simmer, then add shallots. Simmer over medium-low heat until shallots are tender and wine has reduced by two-thirds, about 20 minutes. Sprinkle flour over shallots and cook, stirring, until liquid is absorbed and flour just begins to color, about 4 to 5 minutes. Add cream and heat over low heat until hot to the touch, stirring frequently to avoid scorching; be very careful not to let it boil, as the mixture may then separate.
Gradually stir cheeses into hot cream in four or five additions, stirring constantly with a slotted spoon and allowing each addition to melt before adding the next. Continue until all the cheese has been incorporated and the mixture forms a smooth, thick sauce.
Place the pasta in the prepared baking dish. Pour the cheese sauce over the pasta and stir well. Stir in the lobster meat, and spread it out, making sure the lobster is covered by sauce and pasta. Cover with foil and bake about 20 minutes. Remove the foil and bake another 10 minutes. Broil to crisp the top if desired. Set aside to firm up for 5 minutes before serving.