Lobster Mac and Cheese with Truffle Pearls

Ingredients

  • 1 pound elbow macaroni, boiled al dente with 1 tablespoon kosher salt, drained well

  • 1.5 pounds Fontina cheese, grated (4 cups)

  • 1.75 pounds Pecorino Romano, grated (5 cups)

  • 1 cup sweet onion, finely minced

  • 4 tablespoons butter

  • 4 tablespoons flour

  • 6 cups milk (whole or 2%)

  • 1 tablespoon dijon mustard

  • 1 full sprig fresh thyme

  • 2 teaspoons kosher salt

  • 1/2 teaspoon black pepper

  • 2 pounds lobster meat, cooked and well drained, coarsely chopped

  • 2 ounces Truffle Pearls

Directions

  • Preheat oven to 400 degrees.

  • In dutch oven, melt butter, saute onions about 5 minutes. Whisk in flour, cook about 3 minutes at medium heat. Whisk in milk, bring to a simmer over medium heat. Add thyme and mustard. Simmer 15 minutes. Remove thyme. Remove from heat add salt and pepper. Add 2 cups fontina and 2 cups romano, stir well until melted, add cooked macaroni, mix gently. Stir in another 1 cup fontina and 2 cups romano. Add lobster, mix well. Spoon into 9x13 pan. Top with remaining 2 cups of romano. Bake for 25 minutes. Add a dollop of truffle pearls to each serving as it's plated.

  • This dish serves 8 to 10 people. Enjoy!

Dirk FucikCrustaceans