1 pound of Monterey Jack cheese
5 ounces of Blue Cheese
2 – 4 ounce packs of Boursin Cheese
1 quart heavy cream
2 – 4-6 ounce lobster tails diced
In a medium sauce pan, on medium high heat, add heavy cream, bring to almost a boil, stir in blue cheese, mix until dissolved and repeat process for the rest of the cheese. If mixture is to think add more heavy cream to desired thickness.
Thaw lobster, remove meat from tail, rinse well, and dice in 1/2" chunks
In a medium sauce pace, on medium high heat, add olive oil and lobster meat, sauté for 3 minutes, turn heat to low, add your cheese sauce and your favorite cooked pasta, cook for 8 mins, stir every minute to make sure its not burning. Remove from heat pour into a casserole dish and baked at 400 for 20 minutes.
