Lobster Macaroni and Cheese
About
I fell in love with the concept of lobster mac-n-cheese at a wine industry event I attended some years ago in Lake Tahoe. One of the chefs at the event had prepared his version of this dish - I was hooked at the first bite. So, I came home and recreated it, and dust it off every now again when the occasion dictates.
Yield:
6
Added:
December 10, 2009
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Print This RecipeIngredients
3 cups uncooked elbow macaroni pasta
12 ounces lobster tail pieces, fully cooked
1/4 cup butter
1/4 cup flour
2 cups milk, room temperature
1/4 cup white truffle oil (optional - but why the hell not?)
1/2 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
Preparation
1
Cook the macaroni according to package directions; drain. Start the cheese sauce by making a roux: Melt the butter in a heavy-bottomed saucepan over medium-low heat. When melted and foamy, add the flour and whisk together to form a paste. Add 1 cup of milk; continue to whisk until mixture is blended and creamy. Start adding the cheese 1 cup at a time, stirring constantly. As the cheese melts, continue to add remaining milk and cheese in 1-cup increments. If the cheese sauce seems too thick for your liking, you can add in more milk as desired - just use small increments and keep stirring. Add the white truffle oil once all the cheese and milk have been incorporated. Once the cheese sauce is fully melted
Comments
December 20, 2009
Down home style cooking with an added seafood elegance deserves a big ya-hoo!
This Lobster Mac and Cheese recipe is slamming. I served it at a party that I catered Friday night. They said that they "hated the bowl that it was served in so much that they had to eat the entire thing"! I've heard a lot of excuses for eating something... They hated the bowl? Imagine that.
They're were the funniest and nicest people ever! What a nice compliment.