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May 16 2016

Truffle Maine Lobster Mac & Cheese

This month’s recipe is a popular appetizer here at the restaurant. I hope you have success in making this dish for your guests.

 
                    Truffle Maine Lobster Mac & Cheese
Serves 4
 
Preheat oven to *400
 
2 Cups – Heavy whipping cream
2 Cups – Half & Half cream
2 ounces – Cream cheese
1 tsp. – Sea Salt
1 tsp. – Hot sauce
1TB. – Lobster base
2 tsp. – Truffle oil
1TB. – Minced shallot’s
3TB. – Drawn Butter
3TB. – Flour
¼ cup – Shredded Monterey jack cheese
¼ cup – Shredded Asiago cheese
¼ cup – Grated parmesan cheese
1LB. – Cooked Maine Lobster (diced)
1LB.– Cooked elbow or tiny Shell pasta
1 / 2 Cup – Toasted bread crumbs
2TB. – grated Parmesan cheese

1. In a double boiler, place both creams, cream cheese, salt, truffle oil, hot sauce, lobster base and bring to a simmer, stirring often to melt cream cheese.

2 .In a small sauté pan set on medium heat on the stove, place butter in and then the shallot’s. Sauté until just soft.

3. Add the flour to make a roux and stir a few minutes to cook out the flour taste and bring out some of the nutty flavor. Let cool a minute. 

4. Stir the roux into the cream mixture to slightly thicken. Add all the cheeses and blend until melted. 
 
5. Add the lobster meat and cooked pasta and blend well.

6. Spoon the mac and cheese into four 12 to 16 ounce large casserole dishes and place into the 400* oven and cook for 10 minutes to get really hot.

7. Pull out of oven and turn the oven to broiler.

8. Mix the bread crumbs and parmesan cheese together. Sprinkle the cheesy bread crumbs on top of all four dishes & place under the broiler.

9. While watching carefully, brown the crumbs.  Pull from oven when done & let set for 5 to 10 mins.