Meat from two 1 ½ lb (680 g) lobsters, picked and cut into chunks
2ozgrated sharp aged white cheddar(about 1 cup)
Heat oven to 375°F (190°C). Bring a large saucepan of salted water to a boil. Add the pasta and cook, stirring occasionally, until cooked halfway through (check the manufacturer’s recommended cooking time and halve it – the pasta will cook through to al dente perfection in the cheesy sauce). Drain the pasta, transfer to a bowl and set aside.
While the pasta cooks, melt the butter in another large saucepan set over medium heat. Add the flour and cook, whisking constantly, until smooth, about 1 minute. Whisk in the milk and cook, continuing to whisk often, until the sauce has thickened and coats the back of a spoon, about 10 minutes.
Remove the pan from heat and stir in half of the fontina cheese (about 2 cups), along with the mascarpone, stock, brandy, Tabasco, and nutmeg; season with salt and pepper. Add the reserved pasta to the cheese sauce. Stir in half each of the lobster and chives.
Transfer the mixture to a large shallow Dutch oven, large cast-iron skillet, or 9" x 13" (23 x 33 cm) baking dish and sprinkle with the remaining fontina and the cheddar. Bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes.
Garnish with the remaining lobster and chives. Serve to very hungry guests.
Recipe adapted from Saveur Magazine.
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