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Lobster Mac and Cheese with Mascarpone & Fontina


1 lb cavatappi or elbow macaroni
1 t vegetable oil
1.5 lb cooked lobster meat
6 T unsalted butter
0.25 c flour
4 c whole milk
1 c mascarpone cheese
4 T clam juice
0.25 t cayenne pepper (or to taste)
0.25 t freshly ground nutmeg
3 c fontina cheese, grated
0 salt and white pepper, as needed
0.5 c chives, minced
0.5 c scallions white and light green parts , thinly sliced
0.5 c extra-sharp white cheddar, finely grated
1.5 c fresh white breadcrumbs (about 5 slices with crusts removed)



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