Claiborne & Churchill Vintners Layered Lobster Mac 'N' Cheese

3 tablespoons butter, in two parts
1 small onion, diced
1 carrot, diced
1 celery stalk, diced
1 cup Claiborne & Churchill white wine (Pinot Gris works well)
1 pound sharp cheddar cheese (can use Gruyère or Fontina)
1 pound dry macaroni or other pasta
2 tablespoons flour
3 cups warmed whole milk or half-and-half
pinch of nutmeg
salt and pepper
1 large lobster tail, cooked and cubed

Sauté the onion, carrot and celery in 1 tablespoon of butter until soft. Add the cup of wine and simmer until  
the wine is reduced by half, then set aside. Cut the cheese into small cubes or grate it, then set aside. Boil the pasta according to directions and set aside.

Make a béchamel or cream sauce by melting two tablespoons of butter, adding the flour and cooking until thick, but not burnt, stirring or whisking all the while. Then, gradually add the milk or half-and-half and cook over low heat until thick and creamy. Season with nutmeg, salt and pepper.

Assemble these ingredients in a buttered baking dish in layers: pasta, diced vegetables, lobster, cheese and then the white sauce. Bake in a 350 degree preheated oven for 30 or 40 minutes, until bubbly and lightly browned.

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Editor's Notes: I used Gruyère cheese and paired the dish with the Claiborne & Churchill Vintners 2009 Runestone Pinot Noir. Highly recommended!