- 2 ounces butter
- 2 shallots, chopped
- 2 ounces all-purpose flour
- 1 quart milk, scalded
- 12 ounces mascarpone cheese
- 8 ounces fava beans, blanched
- Kosher salt and freshly ground white pepper
- 3 ounces panko, Japanese bread crumbs
- 3 ounces Parmesan cheese, grated fine
- 1-ounce white truffle oil
- 2 (1 3/4 pound) Maine lobsters, blanched and shelled
- 1-ounce summer truffles, sliced thin
- 1 pound macaroni pasta, cooked al dente
- 2 tablespoons Italian parsley, chopped fine
SAUCE: In a heavy bottom saucepan over low-medium heat, melt the butter. Add the shallots and lightly sweat. Add the flour, stirring in with a wooden spoon, lightly browning for 5 minutes. Add the scalded milk and stir constantly with a wire whisk. Add the mascarpone cheese and fava beans. Season with kosher salt and white pepper to taste. Remove from heat and reserve.
CRUST: Mix the panko, Parmesan cheese and parsley in a stainless steel mixing bowl. Moisten with truffle oil. Season lightly with kosher salt and white pepper.
In each of the cassoulet dishes, slice 1/2 of a lobster, arranging it in a circular pattern in the center of each dish. Reserve claws. Layer slices of summer truffles on top of the lobster. Add the macaroni to the sauce base, adjust the seasoning with salt and white pepper. Cover the lobster with the macaroni and sauce, dividing it evenly between the 4 dishes, filling up to the top. Place lobster claw in the center of each dish. Cover with the breadcrumb topping. Place in a preheated oven at 350 degrees until the top is golden brown and the cassoulet is hot all the way through (about 15 minutes). Serve with Louis Roderer L'Ermitage cuvee and enjoy!