Gourmet Lobster Macaroni and Cheese

This is what I had for dinner tonight. It was truly the most creamy, delicious, yummy thing that may have ever gone into my mouth. I topped it off with some fresh ground cornmeal (thanks to my grinder and a bag of unpopped popcorn!) and honey butter. Here is the recipe for the mac and cheese. I post this only because one of you will undoubtedly ask for it.

12 oz. macaroni
14 oz. lobster tails uncooked(Fred Meyer sells 4 oz. and 8 oz. frozen lobster tails so I actually used 12 oz.)
5 T. Butter
1 1/4 c. heavy whipping cream
1 1/4 c. half and half or whole milk
1 T. flour
3 oz. sharp cheddar
3 oz. fontina cheese
3 oz. gruyere cheese

Melt 4 T. of the butter slowly in pan. Take cut up lobster pieces and sautee for apx. 5 minutes over med low heat. Set aside.
Melt 1 T. butter in pan.
Add 1 T. flour and stir and stir until it turns light brown and gets a bit of a nutty smell to it.
Stir in the heavy cream. Bring to a boil.
Stir in the half and half. Bring to a boil.
Turn down and simmer for 3 minutes.
Add shredded cheese one handful at a time and stir and stir. This is just yummy goodness even reading this isn't it?
Your pasta should be finished cooking about the same time the sauce is finished.
Fold in the sauce to the noodles.
Fold in lobster to the mixture. I actually added mine to the top of the mac and cheese instead of stirring it in. Did I mention yummy goodness? The cheese sauce just compliments the lobster. The gruyere and fontina cheese are very mild and creamy cheeses. They are just unbelievable. The sharp cheddar added just enough cheesy flavor.

This was a bit expensive to make but for a special night like tonight (it's Thursday right?) it was just perfect. It makes plenty - I would say enough for four people. You may want to add a bit more lobster or cut the pieces into smaller bites. It is just so rich. A one cup serving is just about right. I think we may have downed about 1 1/2 cups and we are paying the price. I can't even look at the kitchen to clean up.