Photo: Maine Lobster Macaroni Cheese with Truffle Oil Recipe
Recipe courtesy "Robert, the First," by Robert Irvine with Brian O'Reilly, Harper Collins Publishers, 2006
Ingredients
- 1 pound lobster meat
- 2 tablespoons grapeseed oil
- 1 pound dried macaroni pasta
- 1/2 cup butter (1 stick)
- 1 cup chopped white onion
- 2 cloves chopped garlic
- 1/2 cup all-purpose flour, or as needed
- 2 bay leaves
- 1 cup fish stock or vegetable stock
- 1/2 cup heavy cream
- 2 cups sharp shredded Cheddar (8 year-old aged if you can get it)
- Salt
- White pepper
- White truffle oil (2 or 3 tablespoons)
- 1/4 cup chopped fresh chives
Directions
Bring a pot of water to boiling for the pasta. Saute lobster meat in oil until it is no longer translucent, and set aside. Cook the pasta until al dente and drain well so that you don't have excess cooking water which will dilute the flavor. While the pasta is cooking, melt butter in a large saucepan over medium heat, and add the onion and garlic, cooking until translucent, being careful not to burn it. Add the flour a little at a time to make a roux. Do this gradually because some batches of flour absorb more than others and you may not need as much. Add the bay leaves, and then incorporate the vegetable or fish stock a little at a time to form a smooth sauce. Simmer for a least 10 minutes to allow the flour to "cook out," then remove the bay leaves. Add the heavy cream and Cheddar, then season with salt and white pepper. Stir the lobster meat into the cheese mixture, then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese. Transfer to a serving bowl and drizzle sparingly with truffle oil and garnish with chopped chives.
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By mundanetomagic
Toronto, ON
on October 08, 2012
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I use truffle oil where the recipe calls for grapeseed and a couple slices of fresh black truffle to saute the lobster, this infuses it with the truffle and gives the dish a much better flavour. I don't add the drizzled truffle oil on top at the end because with all the oils in the cheese, this dish is so rich, i feel it makes it too oily. I also add panko on top of this to soak up some of the oils and give it a nice brown crust.
By CoachWhittaker
Henderson, NV
on January 02, 2012
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Ladies: make this dish for your man, he will be REAL nice to you!!! I substituted 1 cup of gruyere cheese with the sharp cheddar. Splurge for the Truffle Oil, it gives it a decadent aroma. If you can't taste it, drizzle more! This was such a hit at my NYE party, it's going to be my signature dish for the holidays. YUM!
By thebeach1118
Manasquan, NJ
on January 02, 2011
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This recipe is amazing! I made it for our New Years Eve party & it was a huge hit! When making the roux I added a little flour at a time and only used a few tbl spoons. The oldest cheddar I could find was 2 yrs old and it worked perfectly. Of course the truffle oil made it extra special. LOVED IT!
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