Maine Lobster Macaroni Cheese with Truffle Oil

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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.

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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!

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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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Honestly there is absolutely nothing really special about this recipe. The amount of flower is too much (although the author did mention that we may want to use less.

The problem is that the taste of cheese in this dish and onion is so strong that there is no point for truffles. the truffle taste is so overpowered that it might as well be excluded, you dont even notice it. I had to return that to the store for a refund. (A pretty expensive experiment

Save time guys, make basic mac n cheese and add cooked lobter into it, way easier, cheaper and has the same taste.

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First the ingredients are not exactly correct, 1/2 a cup of stock is not enough to make a soft sauce from a 1/2 cup of flour roux. The second thing, the truffle oil didn't really add a good tast to the dish, I wish I didn't pay that much for it.

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My husband has been worrying me to death about making him a lobster mac 'n' cheese for months after he had some at a restaurant in Maryland. I found this recipe and decided to make it for his birthday today and he loved it!! I added 1 more cheese to it, Colby-jack, and omitted the truffle oil, (too expensive. I will be hearing about this birthday meal for years to come!!

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My wife and I thought the flavor was wonderful. We used Cabot 2 year aged Extra Sharp Cheddar and it was perfect. Only two slight change...1/2 cup of flower is way too much. Also, may need a little more stock or cream to make it creamier if accidentally use too much flower.

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Excellent meal, creamy and delicious!

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I had this for a family luncheon and it was incredibly delicious, even some of the kids loved it...truffle oil and all.

The only change I made was with the cheese. I used 1 cup 2 year old cheddar (this was the oldest chaddar I could find and 1 cup Asiago.

I simmered the lobster shells in vegetable broth for the first batch of broth. Without paying attention to the instructions, I added all of the flour before I realized that it was too much so I added an additional 1/2 cup of seafood stock. The consistency was perfect once the cheese was added. Can't wait to make this again. Unfortunately, there were no leftovers!