Friday, November 19, 2010

lobster-truffle mac and cheese


So, I realize it's been a long time since I've posted a recipe here. More common have been tales of my romantic woes, my cross-country adventures and my less-than-graceful moments. But last night I cooked what might be the best thing I have ever made--and while it would normally be immediately posted to my food blog, BrokeAss Gourmet, it struck me as somewhat inappropriate--because this dish was hardly budget-friendly. Still, it begged to be shared.

So what's a girl to do? I suppose I could have just savored it in the moment like a normal person and then deposited it into the vault of good food memories...but when have I ever done that? Like pretty much everything else of note that I cook, I had to record the recipe, photograph the dish and publish it all on the internet. So here it is: Lobster-Truffle Mac and Cheese.

Ingredients
8 oz. dried macaroni elbows
3 tbsp unsalted butter
3 tbsp all-purpose flour
2/3 cup half-and-half
1/8 cup mascarpone cheese
1/3 cup shredded Italian Truffle Cheese
salt and pepper to taste
1/4 lb. cooked lobster meat, chopped
1/4 cup fresh bread crumbs

Directions
Preheat broiler to high heat.

Cook the macaroni in salted boiling water according to package directions. Drain and return to pot.

Melt the butter in a medium saucepan over medium heat. Add the flour and whisk to make a roux. Reduce heat to medium-low and slowly pour in the half-and-half, whisking constantly to form a smooth white sauce.

Whisk in the mascarpone and truffle cheese.

Once cheeses have melted and sauce is very creamy, season with salt and pepper to taste and remove from heat.

Toss sauce with cooked pasta. Gently stir in the lobster.

Divide between 2 medium or 4 small ramekins and top with the bread crumbs.

Broil just until bread crumbs are crisp, 1-2 minutes.

Serves 2-4.

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