Gourmet Lobster Macaroni and Cheese

Photo: flickr user mamamusings

Ingredients

2 6-8 ounces Lobster Tails

cup Asiago, finely grated

cup Romano finely grated

1/2 cup Saint Andre Cheese crumbled

1 cup heavy cream

white pepper to taste

sea salt to taste

pinch Saffron

Wide Egg Noodles

Preparation

Boil lobster tails in salt water not too done, set tails aside, reserve water

Heat 1/2 C cream in medium saucepan, do not allow to boil

Slowly whisk in the three cheeses until sauce thickens

Add a pinch of saffron threads to sauce, continue to stir

Meanwhile bring reserved lobster water to a boil and cook 3 Cups of the noodles to al dente or to Your liking, do not over cook

Drain, set aside in warm place

When sauce has reached desired consistency and saffron has started to "bleed", season with white pepper and optional salt( for me the salt in the water is enough here, so be careful)

Use the remaining cream if sauce is too thick

Shell the lobster and cut into bite sized morsels

Plate (bowl) drained noodles

Arrange lobster pieces and ladle sauce making sure everything is warm and presented festively

Tools

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About

Mac 'n Cheese for Valentines day? Try this one, it is elegant, simple and won't brake the bank. In fact, You might pay more for the cheese than the lobster. Served with a nice green salad and some crusty french bread You are likely to set the stage to work those calories off that same evening...
This is my adaptation (theft) of a great meal enjoyed at a local restaurant here in Seattle a number of years ago. I encourage You to play with the ingredient combinations, please be sure You like the cheese You use before making the sauce. The hard cheeses are fairly standard, if You don't like Saint Andres find one that works for You.