Decadent? Yes. Fattening? Of course. Want some? Oh yea! This mac and cheese dish is downright rich; dotted with tasty morsels of lobster and a subtle kiss of truffle flavor. Imagine a midnight rendezvous after hours of clubbing, dancing and having fun. You come home with a few friends – or just your lover. You heat up a small bowl of this luscious dish and serve it piping hot with a glass of bubbly champagne. Life is good!
Truffle Lobster Mac & Cheese
- 1 lb of pasta (elbow, ziti or rotini)
- 2 tablespoons of truffle oil
- 3 tablespoons butter
- 1 shallot, finely chopped
- 3 tablespoons all purpose flour
- 2 cups of milk
- 1/2 cup heavy cream
- 1/2 teaspoon of nutmeg
- 4 oz Gruyere or Gouda cheese, grated
- 2 cups of sharp Cheddar cheese, grated
- salt & pepper to taste
- the meat of 2 cooked lobsters, coarsely chopped
- 1 tablespoon of chives, finely chopped
- Preheat oven to 350 degrees F
- Cook pasta as per directions, al dente (important not to overcook as it will cook more while baking). Drain and transfer to a large bowl. While the pasta is still warm, drizzle with the truffle oil and stir well. Set aside in cover bowl.
- Melt butter over medium heat in large saucepan. Add shallots and saute until translucent and soft.
- Add flour and stir together until combined.
- Whisk in milk, heavy cream, nutmeg and mustard. Simmer, whisking frequently to smooth out any lumps, for 4 to 5 minutes
- Remove from heat. Add both cheeses, salt and pepper to taste. Stir until smooth
- Pour cheese sauce over pasta, add lobster – mix until pasta evenly covered in cheese
- Transfer to a large baking dish – bake until top is bubbly and slightly browned about 20 – 25 minutes. Let stand for about five minutes before serving. Top with chives.