Vita Olive Oil
1 pound elbow macaroni
1 1/2 cups of milk
1 20 oz. container of Lobster Bisque
8 tablespoons (1 stick) unsalted butter, divided
6 ounces Swiss cheese, grated
6 ounces Gruyere cheese, grated
8 ounces extra-sharp Cheddar, grated
1/2 teaspoon freshly ground black pepper
4 (8 oz) Lobster Tails
Parsley finely chopped for garnish
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, in a large pot, melt 6 tablespoons of butter stirring with a whisk. Still whisking, add the milk and bisque and heat through, until thickened and smooth, do not boil. Off the heat, add the Swiss, Gruyere, Cheddar and pepper. Add the cooked macaroni and lobster and stir well.
Spoon mixture into large serving dish, sprinkle with parsley and serve.