Why Make This Recipe
Lobster Truffle Mac & Cheese is a luxurious twist on a classic comfort food. This dish combines the rich flavors of lobster and truffle with the creamy goodness of mac and cheese, making it a perfect choice for special occasions or when you want to treat yourself. It’s not just delicious but also visually appealing, showcasing bits of succulent lobster nestled in a cheesy pasta.
How to Make Lobster Truffle Mac & Cheese
Ingredients:
- 1 – 1½ cups cooked lobster meat (8 -12 oz)
- 10 oz cavatappi
- 1 (3 oz) tub Epicurean Butter Black Truffle Flavored Butter
- ¼ cup flour
- 2 ½ cups whole milk, warmed
- 1 tsp salt
- ½ tsp black pepper
- 1 cup shredded sharp white cheddar
- 1 cup shredded gruyere
Directions:
- Bring a large pot of salted water to boil and add lobster tails in their shells.
- Simmer just until done, 1 minute per ounce of lobster tail (e.g., cook a four-ounce lobster tail for 4 minutes).
- Once the lobster tails are done cooking, place them in a bowl of ice water to stop the cooking.
- Remove the shells and add the lobster meat to the mac & cheese in step 11 below.
- In another large pot, bring salted water to a boil. Add pasta and cook according to package instructions.
- In a large saucepan, melt the Black Truffle Flavored Butter. Whisk in flour and cook over medium heat for 4 minutes to make a roux.
- Whisk in the warm milk, salt, and pepper. Simmer until slightly thickened, about 1-2 minutes.
- Slowly add shredded cheeses by handfuls until all the cheese is melted and smooth.
- Add the cooked pasta and adjust salt and pepper to taste.
- Stir in the lobster and cook until heated through.
- Optionally, top with more shredded cheese before serving.
How to Serve Lobster Truffle Mac & Cheese
Serve this dish hot, straight from the stovetop. You can place it in individual bowls or a large serving dish. Garnish with fresh parsley or a sprinkle of additional cheese for a fun touch. Pair it with a light salad or a glass of white wine to enhance the flavors.
How to Store Lobster Truffle Mac & Cheese
If you have leftovers, allow the mac and cheese to cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 3 days. To reheat, warm it up in the microwave or on the stove, adding a splash of milk to restore its creamy texture.
Tips to Make Lobster Truffle Mac & Cheese
- Use fresh lobster for the best flavor, but frozen can work in a pinch.
- Don’t overcook the pasta; it should be al dente as it will continue cooking when added to the cheese sauce.
- For added flavor, try incorporating some sautéed garlic or shallots when making the roux.
Variation
You can experiment with different pasta shapes, like elbow macaroni or shells. For vegetarians, consider swapping the lobster for sautéed mushrooms or spinach.
FAQs
1. Can I use another type of cheese?
Yes, you can substitute other cheeses like mozzarella or fontina. Just ensure they’re good melting cheeses.
2. Is this recipe gluten-free?
To make this dish gluten-free, use gluten-free pasta and a gluten-free flour blend for the roux.
3. Can I make this dish ahead of time?
Yes, you can prepare the mac and cheese up to the baking step and store it in the fridge. Reheat when ready to serve.