This creamy mac and cheese studded with tender pieces of cooked lobster meat, chives and topped with a garnish of shaved truffle makes for an extravagant and luxurious meal fit for a special occasion. Paired with a chocolate souffle or crème brûlée this is my ideal Valentine’s Day meal.
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From the lobster mac and cheese served at the Capital Grille in DC to the Blue Plate Oysterette in Santa Monica, I’ve had a lot of good variations on lobster mac and cheese. This version takes elements of my favorites with my own twist – a rich and creamy base mixed with some chives, plenty of lobster meat (no skimping) a touch of truffle oil and the unique flavor of shaved truffles. Many people question why truffles are so expensive. Their extravagant cost comes from the price of sourcing them.
To cook lobster tails you simply bring a large pot of water to a boil and add the raw tails and cook for about until the meat is no longer opaque, about 8 to 12 minutes then remove from the pot and let cool then cut the underside of the shell to remove the meat.
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