Maine Lobster Macaroni Cheese with Truffle Oil
Description
Make this special mac and cheese for a special occasion like a holiday or a girlfriend luncheon. Your guests will love it and beg you for the recipe.
Ingredients
1 lb. lobster meat
2 T. grape seed oil
1 lb. dry macaroni pasta
1 stick butter
1 c. chopped white onion
2 cloves chopped garlic
1/2 c. all-purpose flour, or less as needed
2 bay leaves
1 c. fish stock or vegetable stock
1/2 c. heavy cream
2 c. sharp shredded Cheddar cheese (8 year-old aged if possible)
salt
white pepper
2-3 T. white truffle oil
1/4 c. chopped fresh chives
Directions
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Bring a pot of water to boiling.
Saute lobster meat in oil until no longer translucent; set aside.
Boil pasta until al dente according to package directions; drain well so that there is no excess cooking water to dilute the flavor.
While pasta is cooking, melt butter in a large saucepan over medium heat; add onion and garlic, cooking until translucent, being careful not to burn it. Add the flour a little at a time to make a roux, very gradually because some batches of flour absorb more than others and you may not need as much. Add the bay leaves; incorporate the vegetable or fish stock a little at a time to form a smooth sauce. Simmer for at least 10 minutes, to allow the flour to "cook out"; remove the bay leaves. Add the heavy cream and Cheddar cheese; season with salt and white pepper. Stir the lobster meat into the cheese mixture; fold in as much pasta as needed to acquire the right consistency for macaroni and cheese.
Transfer to a serving bowl. Drizzle sparingly with truffle oil, then sprinkle on chopped chives.
6 servings.