The chef of Norma's at New York's Le Parker Meridien Hotel gives us a recipe that is as sumptuous and sublime as it sounds. Think of Alex Porter's luxurious combination of lobster and creamy cheeses when you plan your New Year's Eve menu, or any time you deserve a bit of pampering.
1 pound elbow macaroni
2 cups heavy cream
1¼ cups (5 ounces) coarsely grated sharp Cheddar cheese
1 cup (¼ pound) coarsely grated Monterey Jack cheese
¾ cup (3 ounces) coarsely grated blue cheese
Kosher salt
Freshly ground pepper
Freshly grated nutmeg
Dash of Tabasco, optional
2 tablespoons butter
1 small onion, finely chopped (about ½ cup)
5 lobster tails (¼ pound each), shelled and cut into bite-size pieces (see Note)
1 cup white wine
1¼ cups (5 ounces) coarsely grated Gruyère cheese
Bring a large pot of salted water to a boil over high heat and cook the pasta until al dente, 8 to 10 minutes. Drain and reserve.
Preheat the oven to 350°F.
In a large (3 ½- to 4-quart) saucepan over medium heat, bring the cream to a boil and reduce it by half, watching closely so it doesn't boil over. Reduce the heat to low and stir in the Cheddar, Monterey Jack, and blue cheese and simmer, stirring constantly, until melted. Season with salt, pepper, nutmeg, and Tabasco, if desired. Turn off the heat and let sit, stirring occasionally.
In a large skillet over medium heat, melt the butter and sauté the onion until translucent, about 6 minutes. Add the lobster pieces and stir to combine. Add the wine, raise the heat to medium-high, and bring to a boil. Reduce the heat to medium or medium-low and cook, stirring occasionally, until the wine has evaporated (about 30 minutes). Remove from the heat.
Add the cooked macaroni and the cheese mixture to the lobster mixture, stir to combine, and divide among four to six shallow, ovenproof bowls, or pour into a 9 by 13-inch baking pan. Top with the Gruyère and bake until the sauce is bubbly and the top is golden and crusty, 15 to 20 minutes.
NOTE: Lobster tails are available frozen. Ask the fishmonger to crack the shell—it will be easier to remove the meat. You can defrost the tails overnight in the fridge or place them in a bowl and run a steady stream of cold water over them until they are completely thawed.