LOBSTER FONDUE MAC AND CHEESE WITH CRISPY BACON TOPPING | duBreton

Ingredients

• 2 lobster tails
• 2 1/4 cups (225g) cavatappi or other short cut, macronni-type pasta
• 1 cup (250 mL) crisp, dry white wine
• 1 tsp (5 mL) kosher salt
• 1 clove garlic, grated
• 3/4 cup (180 mL) 2% evaporated milk
• 1 tbsp (15 mL) cherry brandy or liqueur
• 1 cup (100g) Gruyere cheese
• 1 cup (100g) Emmental cheese
• Ground black pepper