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A upscale version of childhood mac and cheese. This rich and delicious Lobster Mac and Cheese is made with chunks of lobster, a creamy cheese sauce, and truffle oil making it perfect for any special occasion or a weeknight dinner.
Prep Time: 10 Min
▢ short pasta ▢ lobster tail ▢ truffle oil ▢ Grueyere and English cheddar ▢ heavy cream ▢ Dijon mustard ▢ butter ▢ shallot, thyme, and parsley ▢ cayenne pepper and nutmeg ▢ all purpose flour ▢ bread crumbs
Cook Time: 40 Min
Key Ingredients
Servings: 6
Make the Roux: Sauté shallots and thyme then sprinkle in flour and cook. Slowly whisk in milk and bring the mixture to a boil while continuing to whisk. Reduce the heat and allow the milk and flour mixture to thicken.
Make the Cheese Sauce: Stir in the heavy cream, mustard, cayenne pepper, nutmeg, salt, and pepper. Bring the sauce back to a boil and remove the pan from the heat. Slowly stir in Gruyère and cheddar cheese until it has all melted.
Bake the Mac and Cheese: Stir in the lobster and truffle oil then slowly add the pasta and pasta water. Transferred to a greased casserole dish and top with a mixture of panko, Parmigiano Reggiano, and melted butter. Bake until golden and bubbling.