Lobster Mac & Cheese

Name: Lobster Mac & Cheese
Ingredients: 1 lb Elbow macaroni; 2 cups Heavy cream; 1-1/4 cups (5oz) Coarsely grated sharp cheddar cheese; 1 cup (1/4 lb) Coarsely grated Monterey Jack cheese; ¾ cup (3 oz) Coarsely grated blue cheese; Kosher salt; Freshly ground pepper; Freshly grated nutmeg; Dash of Tabasco if desired; 2 TB butter; 1 Small onion, finely chopped (about ½ cup); 5 Lobster tails (1/4 lb each), shelled and cut into bite-size pieces (we cooked 3 (or 4?) whole, cooked lobsters and used tails and claws.); 1 Cup white wine; 1-1/4 cups (5 oz) Coarsely grated Gruyere cheese

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Chunks of Lobster Simmering in Cheesy Macaroni Alex porter, chef at Norma’s at New York’s Le Parker Meridien Hotel. From the Macaroni and Cheese cookbook. 1 lb

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Ingredients

1 lb Elbow macaroni
2 cups Heavy cream
1-1/4 cups (5oz) Coarsely grated sharp cheddar cheese
1 cup (1/4 lb) Coarsely grated Monterey Jack cheese
¾ cup (3 oz) Coarsely grated blue cheese
Kosher salt
Freshly ground pepper
Freshly grated nutmeg
Dash of Tabasco if desired
2 TB butter
1 Small onion, finely chopped (about ½ cup)
5 Lobster tails (1/4 lb each), shelled and cut into bite-size pieces (we cooked 3 (or 4?) whole, cooked lobsters and used tails and claws.)
1 Cup white wine
1-1/4 cups (5 oz) Coarsely grated Gruyere cheese