Truffled Lobster Mac And Cheese Recipe

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 12 oz spiral pasta and cook until just shy of al dente (about 1–2 minutes less than package instructions). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

In a medium skillet over medium heat, melt 2 tbsp butter. Add the minced shallot and sauté until translucent, about 2 minutes.

Add 10 oz chopped cooked lobster meat and toss gently to warm, about 1–2 minutes. Pour in 1 tbsp dry white wine and 1 tsp lemon juice; cook until the wine reduces by half, about 1 minute.

Season the lobster with 1 tsp sea salt and 1 tsp freshly ground black pepper. Remove from heat and set aside while you make the sauce.

In a medium saucepan over medium heat, melt 3 tbsp butter. Whisk in 3 tbsp flour to form a smooth roux and cook for 1–2 minutes without browning.

Slowly whisk in 2 cups warmed whole milk and 1 cup heavy cream, a little at a time, until smooth. Continue whisking and bring the mixture to a gentle simmer; cook until slightly thickened, about 4–5 minutes.

Turn heat to low and whisk in 2 oz room-temperature cream cheese until fully incorporated and silky.

Add 3 oz shredded gruyere, 4 oz shredded sharp white cheddar, and 1 oz grated parmesan, stirring until melted and smooth. If sauce is too thick, whisk in up to 1/4 cup reserved pasta water to reach desired creaminess.

Stir in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp freshly ground white pepper, and 1 tsp kosher salt. Taste and adjust seasoning.

Fold in 1 tbsp preserved truffle slices or truffle paste, mixing thoroughly so truffle flavor is evenly distributed. If you want a brighter truffle aroma, stir in 1 tsp truffle oil at the end (optional). Keep sauce warm over very low heat, stirring occasionally.

Preheat oven to 375°F (190°C). Lightly butter an 8x8-inch baking dish or similarly sized ovenproof dish.

Combine the drained pasta and the warm truffle cheese sauce in a large mixing bowl or the saucepan. Add the warmed lobster and gently fold to combine, taking care not to break up the lobster pieces. If mixture seems tight, add up to the reserved 1/2 cup pasta water, 1–2 tbsp at a time, until saucy.

Transfer the mac and cheese to the prepared baking dish and spread evenly.

In a small bowl, combine 3 tbsp panko breadcrumbs, 1 tbsp melted butter, 1 tbsp extra grated parmesan, and 1 tbsp chopped parsley. Sprinkle the breadcrumb mixture evenly over the pasta.

Bake in the preheated oven until bubbly and the topping is golden, about 15–18 minutes. For a more golden top, broil for 1–2 minutes—watch closely to prevent burning.

Remove from oven and let rest 5 minutes. Finish with 1/2 tsp lemon zest if using, a light drizzle of truffle oil (optional), and a final sprinkle of chopped parsley.