Lobster Macaroni and Cheese


12 ounces lobster tail pieces, fully cooked
1/4 cup butter
1/4 cup flour
2 cups milk, room temperature
4 cups + cups white cheese, shredded (For this recipe, I like to use a combination of w
1/4 cup white truffle oil (optional - but why the hell not?)


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




Carlo Powe-Crawford's picture

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.


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.




Thursday, December 10, 2009 - 3:26pm

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