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–+ servings

Lobster Truffle Mac and Cheese

Prep Time 10 minutes
Cook Time 20 minutes
Baking Time 20 minutes
Total Time 50 minutes

Equipment

Ingredients  

  • 12 ounces short pasta
  • 1 cup reserved pasta water
  • ¼ cup butter
  • 1 large shallot, minced
  • ½ tablespoon fresh thyme, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • ¾ cup heavy cream
  • 1 tablespoon Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup Gruyère cheese, grated
  • 1 cup English cheddar cheese, grated
  • 8 ounces lobster meat, chopped
  • 1 tablespoon black truffle oil
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon nutmeg
  • ¼ cup panko bread crumbs
  • 2 tablespoons Parmigiano Reggiano, grated
  • 2 tablespoons fresh chives, parsley, or scallions finely chopped

Instructions 

  • Preheat oven to 400°F.
  • In a large saucepan cook the pasta according to package directions; drain reserving 1 cup of pasta water.
  • While the pasta is cooking melt 2 tablespoons of butter over medium heat in a large skillet. Sauté shallots and thyme for 3 to 5 minutes or until tender. Sprinkle in flour and cook, stirring, for 2 to 3 minutes but not allowing the flour to burn.
  • Slowly whisk in milk and bring to a boil while continuing to whisk. Reduce heat to medium-low and cook, stirring constantly, for 6 to 7 minutes or until thickened slightly.
  • Stir in cream, mustard, cayenne pepper, nutmeg, salt, and pepper, and bring the sauce back to a boil. Remove sauce from heat and stir in Gruyère and cheddar cheese until melted.
  • Stir in lobster and truffle oil then slowly add in the pasta and pasta water ¼ cup at a time. Transfer to a greased casserole dish.
  • In a small bowl, toss together panko, Parmigiano Reggiano, and the remaining 2 tablespoons of melted butter; sprinkle over pasta.
  • Bake for 15 to 20 minutes or until golden and bubbling.
  • Allow it to rest for 5 minutes. Top with chopped chives, parsley, or scallions, and serve.

Notes

1. Lobster: For this dish, you will need 4-5 lobster tails depending on the size which can get a little pricey so we have substituted langostino that we get frozen from Trader Joe’s.
2. Cheese: You can use many cheese substitutions for Gruyere and English Cheddar such as Emmentaler, Fontina, or Havarti. The key to getting the best cheese sauce is to use freshly shredded cheese since store-bought shredded cheese contains additives such as potato starch to keep it from clumping, preventing the cheese from melting smoothly.
3. Truffle Oil: This dish is delicious with or without this ingredient, so if you can’t find it or it’s too expensive, feel free to leave it out. Also, use it sparingly as it can have a powerful taste. 
4. Pasta: The pasta should be cooked al dente as it will continue to cook in the oven.
5. Serving Size: Reduce the serving as needed and make it into single servings by using 6-ounce size ramekins.
6. Nutritional information: This is provided as a courtesy and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.   The nutritional value will vary based on the type of cheese and pasta used for this recipe.
7. Key Ingredients and Recipe Tips and Notes: Be sure to check out the post for more information on ingredients, substitutions, recipe tips, make-ahead tips, storage, and reheating suggestions for this recipe! You will also find step-by-step photos there.