Chunks of Lobster Swimming in Cheesy Macaroni

“From Chef Alex Porter of Norma’s at New York’s Le Parker Meridien Hotel.”
1hr 20mins

Ingredients Nutrition


  1. Bring a large pot of salted water to a boil over high heat; cook the pasta to al dente, 8-10 minutes; drain and reserve.
  2. Preheat oven to 350°.
  3. In a large saucepan over medium heat, bring the cream to a boil and reduce it by half, watching closely so it doesn’t boil over.
  4. Decrease heat to low and stir in Cheddar, Monterey Jack, and blue cheese; simmer, stirring constantly, until melted.
  5. Season with salt, pepper, nutmeg, and Tabasco; turn off the heat and let sit, stirring occasionally.
  6. In a big skillet over medium heat, melt the butter and saute the onion until translucent, about 6 minutes.
  7. Add in the lobster pieces and stir to combine.
  8. Add in the wine; increase the heat to medium-high and bring to a boil.
  9. Decrease heat to medium or med-low and cook, stirring occasionally, until the wine has evaporated (about 30 minutes); remove from the heat.
  10. Add the cooked macaroni and cheese mixture to the lobster mixture; stir to combine.
  11. Divide mixture among 4-6 shallow, ovenproof bowls (or pour into a 13x9 inch baking dish).
  12. Top with Gruyere and bake until the sauce is bubbly and the top is golden and crusty, 15-20 minutes.

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