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. The best pasta types for mac and cheese are those that can hold the creamy sauce well. In this recipe I use garganelli (square noodles rolled into a cylindrical shape), but shells, gemelli (spiral tubes), fusilli (spirals), penne (ribbed tubes) and farfalle (bowties) are also good options.
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.
Truffles cannot be grown; they must be foraged (like ramps or fiddleheads) and pigs are typically used to find them. The truffle oil added to the recipe is meant to enhance the truffle in the recipe. The oil delivers the taste and smell of real truffles derived from truffle “essence”.
To skip the extra effort of cooking lobster tails, I opt to pick up pre-cooked lobster meat from my local seafood market. I like to include both tail and claw meat for the presentation, but if needed you can pick up four Maine lobster tails (should be enough to equate to about one pound of meat) and either steam or boil them to cook the meat.
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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