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February 7 2015

Truffle Lobster Mac and Cheese

My recipe this month got a thumbs up at the event so I thought I would share it with you and I am thinking of putting it on the menu as well. Please enjoy. Til next month…..

                                    Truffle Lobster Mac and Cheese
Serves 4
Preheat oven to 400*
 
3 TB. – Melted butter
1 TB. – Minced shallots
½ TB. – Minced garlic
3 TB. – Flour
 
4 ounces – Cream cheese
1/ 2 cup – heavy whipping cream
1 / 2 cup – half and half cream
1 / 4 cup shredded jack cheese
1 / 4 cup grated asiago cheese
1 TB. – lobster base
1 LB. – Maine lobster meat diced
1 tsp. – hot sauce
1/2 TB. – Truffle oil
 Salt and white pepper to taste
1 LB. – small shell pasta cooked aldent’e
1/ 2 cup – toasted bread crumbs
1 TB. –parmesan cheese
 
  1. In a small sauté pan, heat the butter on medium heat and sweat the shallots and garlic until soft.
  2. Add the flour and make a roux. Stir a minute or two and set aside.
  3. In a double boiler, place the cream cheese, both creams, montery jack, asiago, lobster base , hot sauce, truffle oil and salt and pepper in and bring to a slight simmer.
  4. Stir in the roux mixture and whisk until slightly thickened.
  5. Add the lobster and shell pasta. Pour mixture into a 2 quart dish and spread evenly.
  6. Mix the bread crumbs and the parmesan cheese together and sprinkle on top of the mac and cheese evenly over the top.
  7. Place in the middle of the oven and bake for 15 minutes or until heated through and crumbs are browned.
  8. Pull from oven and let rest 5 minutes.
  9. Portion and serve.