Truffled Lobster Mac And Cheese Recipes

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TRUFFLE LOBSTER MAC N' CHEESE



Truffle Lobster Mac n' Cheese image

Provided by Marc Murphy

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

1/2 ounce lobster roe (see Cook's Note)
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
1 pint (2 cups) milk
1 pint (2 cups) heavy cream
1 tablespoon fresh rosemary, finely chopped
1/3 cup all-purpose flour
8 ounces white American cheese, diced, at room temperature
8 ounces Swiss cheese, grated, at room temperature
1/3 cup grated Parmesan, at room temperature
1 tablespoon truffle butter
1 pound elbow pasta, cooked to al dente in salted water, drained well and cooled
8 ounces picked lobster meat, roughly chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Make the lobster butter: In small bowl, add the lobster roe and macerate with a whisk. Add 2 tablespoons butter and emulsify the roe with the butter.
  • Make the breadcrumbs: Heat 4 tablespoons butter in a medium skillet over medium heat until melted and foamy, about 1 minute. Stir in the breadcrumbs and cook, stirring often, until golden brown, about 4 minutes. Season with salt and pepper to taste and set aside.
  • Make a bechamel: In a medium saucepan, heat the milk and heavy cream.
  • In a large saucepan, melt the remaining 6 tablespoons butter over medium heat. Add the rosemary and saute until fragrant, 2 to 3 minutes. Add the flour and cook, stirring constantly, until it forms a light golden paste (make sure it doesn't brown), 5 to 6 minutes. Add the warm milk and cream and whisk until incorporated. Bring to a simmer and cook, stirring occasionally, until the mixture is thickened and coats the back of a spoon, about 15 minutes. Add the cheeses and whisk while the bechamel cooks, but do not let it boil. Cook until the cheeses are melted, then remove from the heat and season to taste with salt.
  • Add the lobster butter and truffle butter to the bechamel and stir to fully incorporate. Add the cooked pasta and lobster meat and stir gently to combine. Transfer to a 9-by-13-inch baking dish and sprinkle with the breadcrumbs. Bake until heated through and bubbling around the edges, about 20 minutes.

MACARONI AND CHEESE WITH LOBSTER AND SUMMER TRUFFLES



Macaroni and Cheese with Lobster and Summer Truffles image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 ounces butter
2 shallots, chopped
2 ounces all-purpose flour
1 quart milk, scalded
12 ounces mascarpone cheese
8 ounces fava beans, blanched
Kosher salt and freshly ground white pepper
3 ounces panko, Japanese bread crumbs
3 ounces Parmesan cheese, grated fine
1-ounce white truffle oil
2 (1 3/4 pound) Maine lobsters, blanched and shelled
1-ounce summer truffles, sliced thin
1 pound macaroni pasta, cooked al dente
2 tablespoons Italian parsley, chopped fine

Steps:

  • SAUCE: In a heavy bottom saucepan over low-medium heat, melt the butter. Add the shallots and lightly sweat. Add the flour, stirring in with a wooden spoon, lightly browning for 5 minutes. Add the scalded milk and stir constantly with a wire whisk. Add the mascarpone cheese and fava beans. Season with kosher salt and white pepper to taste. Remove from heat and reserve.
  • CRUST: Mix the panko, Parmesan cheese and parsley in a stainless steel mixing bowl. Moisten with truffle oil. Season lightly with kosher salt and white pepper.
  • In each of the cassoulet dishes, slice 1/2 of a lobster, arranging it in a circular pattern in the center of each dish. Reserve claws. Layer slices of summer truffles on top of the lobster. Add the macaroni to the sauce base, adjust the seasoning with salt and white pepper. Cover the lobster with the macaroni and sauce, dividing it evenly between the 4 dishes, filling up to the top. Place lobster claw in the center of each dish. Cover with the breadcrumb topping. Place in a preheated oven at 350 degrees until the top is golden brown and the cassoulet is hot all the way through (about 15 minutes). Serve with Louis Roderer L'Ermitage cuvee and enjoy!

MAINE LOBSTER MACARONI CHEESE WITH TRUFFLE OIL



Maine Lobster Macaroni Cheese with Truffle Oil image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 15

1 pound lobster meat
2 tablespoons grapeseed oil
1 pound dried macaroni pasta
1/2 cup butter (1 stick)
1 cup chopped white onion
2 cloves chopped garlic
1/2 cup all-purpose flour, or as needed
2 bay leaves
1 cup fish stock or vegetable stock
1/2 cup heavy cream
2 cups sharp shredded Cheddar (8 year-old aged if you can get it)
Salt
White pepper
White truffle oil (2 or 3 tablespoons)
1/4 cup chopped fresh chives

Steps:

  • Bring a pot of water to boiling for the pasta. Saute lobster meat in oil until it is no longer translucent, and set aside. Cook the pasta until al dente and drain well so that you don't have excess cooking water which will dilute the flavor. While the pasta is cooking, melt butter in a large saucepan over medium heat, and add the onion and garlic, cooking until translucent, being careful not to burn it. Add the flour a little at a time to make a roux. Do this gradually because some batches of flour absorb more than others and you may not need as much. Add the bay leaves, and then incorporate the vegetable or fish stock a little at a time to form a smooth sauce. Simmer for a least 10 minutes to allow the flour to "cook out," then remove the bay leaves. Add the heavy cream and Cheddar, then season with salt and white pepper. Stir the lobster meat into the cheese mixture, then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese. Transfer to a serving bowl and drizzle sparingly with truffle oil and garnish with chopped chives.

TRUFFLED MAC AND CHEESE



Truffled Mac And Cheese image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons unsalted butter
Good olive oil
1/2 pound shiitake mushrooms, stems removed, caps sliced 1/2 inch thick
1/2 pound cremini mushrooms, stems removed, caps sliced 1/2 inch thick
1/4 cup cream sherry, such as Harveys Bristol Cream
Kosher salt and freshly ground black pepper
1 pound cavatappi pasta, such as De Cecco
4 cups whole milk
3 ounces white truffle butter, such as Urbani
1/2 cup all-purpose flour
4 cups grated Gruyère cheese (10 ounces)
3 cups grated extra-sharp white Cheddar (8 ounces)
1/2 teaspoon ground nutmeg
1 1/2 cups diced white bread, crusts removed
2 garlic cloves, chopped
3 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the butter and 2 tablespoons oil in a large (12-inch) sauté pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until tender. Add the sherry and sauté for 2 to 3 minutes, until the sherry is absorbed. Set aside.
  • Meanwhile, add a tablespoon of salt to a large pot of water and bring to a boil. Add the pasta, cook for 6 to 8 minutes, until al dente, and drain.
  • Scald the milk in a medium saucepan. Melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook over low heat for 2 minutes, whisking constantly. Slowly add the scalded milk and cook for 2 minutes, stirring with a wooden spoon, until thick and creamy. Off the heat, add the Gruyère, Cheddar, 2 tablespoons salt, 2 teaspoons pepper, and the nutmeg.
  • In a large bowl, combine the pasta, the cream sauce, and two thirds of the mushrooms and pour into a 10 × 13 × 2-inch ovenproof baking dish. Place the bread, garlic, and parsley in the bowl of a food processor fitted with the steel blade and process to make fine crumbs. Sprinkle the herbed crumbs evenly on the pasta and arrange the remaining mushrooms down the middle.
  • Bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Let stand for 5 minutes and serve hot.

LOBSTER MAC AND CHEESE



Lobster Mac and Cheese image

High class meets down home. This dish is just my style. The amazing combination of flavors make this one of my favorites.

Provided by Ange

Categories     Seafood     Shellfish     Lobster

Time 1h30m

Yield 8

Number Of Ingredients 15

1 (16 ounce) package elbow macaroni
1 (2 pound) lobster, split
2 tablespoons butter
1 small onion, diced
1 clove garlic, minced
1 shallot, chopped
10 black peppercorns
2 cups milk
5 tablespoons butter
5 tablespoons all-purpose flour
1 pound shredded Gruyere cheese
3 cups shredded Cheddar cheese
1 cup grated Romano cheese
kosher salt and pepper to taste
3 tablespoons panko bread crumbs

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.
  • Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.
  • Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
  • Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Pour the macaroni into a 4 quart casserole and smooth the top. Sprinkle evenly with the panko crumbs.
  • Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.

Nutrition Facts : Calories 912.7 calories, Carbohydrate 55.4 g, Cholesterol 217.7 mg, Fat 49.2 g, Fiber 2.5 g, Protein 60.9 g, SaturatedFat 29.7 g, Sodium 1112.7 mg, Sugar 5.5 g

LOBSTER MAC & CHEESE RECIPE BY TASTY



Lobster Mac & Cheese Recipe by Tasty image

Here's what you need: lobster tail, homemade breadcrumb, parmesan cheese, salt, pepper, unsalted butter, all-purpose flour, cognac, whole milk, sharp white cheddar cheese, shredded comte cheese, grated parmesan cheese, mascarpone cheese, pasta, fresh chives

Provided by Dylan Keith

Categories     Sides

Yield 6 servings

Number Of Ingredients 15

12 oz lobster tail, 4 tails
1 cup homemade breadcrumb
2 tablespoons parmesan cheese
salt, to taste
pepper, to taste
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 tablespoon cognac
2 cups whole milk
2 cups sharp white cheddar cheese
1 ½ cups shredded comte cheese
⅓ cup grated parmesan cheese
2 tablespoons mascarpone cheese
½ lb pasta
2 tablespoons fresh chives, for garnish

Steps:

  • Preheat the oven to 425°F (220°C).
  • Boil the lobster tails in salted water until just cooked through, about 12 minutes. -- Cook 1 minute per ounce (28g).
  • When cool, remove the meat and dice. Set aside.
  • Toss the breadcrumbs with 1 tablespoon melted butter, 2 tablespoons parmesan cheese, and black pepper.
  • Cook the pasta in salted boiling water until al dente, about 7 minutes.
  • Drain and set aside.
  • In a large sauce pan, melt the butter over medium-low heat.
  • Add the flour and whisk, cook about a minute.
  • Add the Cognac and whisk. The mixture will thicken immediately.
  • Slowly add the milk, while whisking.
  • Increase the heat to medium and stir occasionally until it starts to bubble.
  • The sauce will thicken enough to coat the back of a spoon.
  • When it reaches this stage, add salt and pepper to taste.
  • Add the sharp cheddar, Comte and parmesan cheeses, one handful at a time, whisking to incorporate. When one handful is melted, add the next.
  • When all the shredded cheese has been added, add the mascarpone and stir.
  • Remove from heat.
  • Toss the cooked pasta with the sauce and ½ of the lobster, reserving about ½ for the top.
  • Pour into a bake dish, and top with reserved lobster and buttered breadcrumbs.
  • Bake until golden brown and bubbly, about 10 minutes.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 718 calories, Carbohydrate 58 grams, Fat 34 grams, Fiber 2 grams, Protein 40 grams, Sugar 7 grams

CHEF JOHN'S LOBSTER MAC AND CHEESE



Chef John's Lobster Mac and Cheese image

You can actually prep these ahead and bake before that romantic, possibly Valentine's, dinner. You probably want to take them out and let them warm up for 30 minutes before baking. By the way, only bake these until the tops are browned and the inside is just hot.

Provided by Chef John

Categories     Seafood     Shellfish     Lobster

Time 1h

Yield 2

Number Of Ingredients 17

2 teaspoons vegetable oil
2 lobster tails, split in half lengthwise and deveined
2 tablespoons butter
1 ½ tablespoons all-purpose flour
1 ½ cups cold milk
¼ teaspoon paprika
1 pinch ground nutmeg
1 pinch cayenne pepper, or to taste
½ teaspoon salt, or to taste
3 drops Worcestershire sauce, or to taste
4 ounces grated sharp white Cheddar cheese
1 ounce grated Gruyere cheese
1 cup elbow macaroni, or more to taste
½ teaspoon fresh thyme leaves
3 tablespoons panko bread crumbs
1 tablespoon melted butter
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter 2 gratin dishes.
  • Heat oil in a skillet over high heat. Cook lobster tails in skillet until slightly golden and about halfway cooked-through, about 2 minutes per side. Transfer tails to a plate to rest. When cool enough to handle, remove lobster meat from shells and chop meat. Reserve shells.
  • Melt 2 tablespoons butter in the same skillet over medium heat. Whisk in flour; cook and stir until a paste forms and flour taste cooks off, 1 to 2 minutes. Add cold milk to flour mixture; whisk until completely incorporated. Bring to a simmer; reduce heat to low, and stir in paprika, nutmeg, and cayenne pepper. Cook, stirring occasionally, until thick, 3 to 4 minutes. Season sauce with salt.
  • Stir Cheddar cheese and Gruyere cheese into milk mixture until cheese is melted. Remove from heat and stir Worcestershire sauce into cheese sauce.
  • Bring a large pot of water with reserved lobster tails and a pinch of salt to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Remove and discard lobster shells, drain pasta.
  • Stir macaroni into cheese sauce with thyme leaves. Divide macaroni mixture between the 2 prepared gratin dishes. Top macaroni with chopped lobster meat, poking meat down into macaroni mixture with a fork.
  • Stir bread crumbs and melted butter together in a bowl. Add Parmesan cheese and stir. Top each gratin dish with bread crumb mixture.
  • Bake in the preheated oven until golden and bubbly, 15 to 20 minutes.

Nutrition Facts : Calories 974.8 calories, Carbohydrate 61.8 g, Cholesterol 282.6 mg, Fat 53 g, Fiber 2.1 g, Protein 63.3 g, SaturatedFat 30.1 g, Sodium 1767.3 mg, Sugar 10.4 g

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2020-11-16 Combine the following ingredients for the breadcrumb mixture. Just before baking, top the macaroni and cheese with big chunks of cooked lobster and a thick layer of breadcrumbs. Bake at 350ºF for 20-25 minutes, broiling for the last 3-5 minutes until top is golden brown and crunchy. 2 Tbsp. melted butter. ½ cup panko.
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BEST TRUFFLE LOBSTER MAC AND CHEESE RECIPE | DEPORECIPE.CO
2021-04-06 Best Truffle Lobster Mac And Cheese Recipe. Truffle lobster macaroni n cheese no spoon necessary maine lobster macaroni cheese with truffle oil recipe robert irvine food network lobster mac and cheese recipe nyt cooking truffled lobster mac and cheese recipe food network
From deporecipe.co


TRUFFLE LOBSTER MACARONI N' CHEESE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Truffle Lobster Macaroni N' Cheese are provided here for you to discover and enjoy. Healthy Menu. Healthy Lasagna Recipe Easy Healthy Breakfast Wrap Ideas Healthy Egg Wrap Recipes ...
From recipeshappy.com


MUSHROOM MACARONI CHEESE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


TRUFFLED LOBSTER MACARONI AND CHEESE - RECIPE - FINECOOKING
Oct 14, 2018 - Thoughtfully selected cheeses mingle to create a delicate, silky sauce that allows the lobster to shine. With a touch of truffle oil, this dish is a huge hit at Steve […] Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. …
From pinterest.com


THE CHOPHOUSE LOBSTER MAC AND CHEESE RECIPE - SECRET COPYCAT …
2021-03-16 Drain. Set aside. Place a medium cooking pot over low heat. Add cream and milk. Bring to a simmer. Slowly add cheese, a little at a time, stirring it into the sauce to melt it together. Whisk in the truffle oil. Add cooked noodles and lobster meat to pot. Heat until the noodles and lobster are warm.
From secretcopycatrestaurantrecipes.com


LOBSTER TRUFFLE MAC AND CHEESE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Lobster Truffle Mac And Cheese are provided here for you to discover and enjoy. Healthy Menu. Healthy Recipes For 4 People Healthy Lunch Vector Healthy Yummy Recipes For Dinner ...
From recipeshappy.com


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Top Asked Questions

How to cook lobster macaroni and Mac and cheese?
Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well.
What is truffle lobster Mac n' Cheese?
This Truffle Lobster Mac n' Cheese is filled with succulent chunks of lobster meat, packed with three decadent cheeses and drizzled with smooth, pungent truffle oil. This is the perfect dish for when you want to indulge and eat like a king or queen!
What is the best way to cook lobster cheese sauce?
For the lobster cheese sauce: Heat a stockpot with the olive oil over medium-high heat. Add the lobster shell-side down and saute for 6 minutes. Add the onions, carrots, celery, garlic and peppercorns and sweat the vegetables, then add the brandy and cook for about 4 minutes. Remove the lobster and set aside.
How to cook lobster pasta?
Place the pasta pieces on a lightly-floured baking sheet or plate. For the lobster cheese sauce: Heat a stockpot with the olive oil over medium-high heat. Add the lobster shell-side down and saute for 6 minutes. Add the onions, carrots, celery, garlic and peppercorns and sweat the vegetables, then add the brandy and cook for about 4 minutes.

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