This Truffle Lobster Macaroni 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!Hello, friends! Hope the holiday season has been treating you well thus far!
Before we discuss today’s delicious dish, I want to thank all of you who have been so supportive and kind during this difficult time in my life. All of your genuine, lovely comments have made me feel so blessed. I am thankful for each of you and I sincerely heart you all!Today’s dish – Truffle Lobster Mac n’ Cheese is actually the very first thing I ever posted on No Spoon Necessary.
I was thinking about the dish and decided:
-I definitely needed to make it again. It is beyond delish and it had been far too long since I devoured a few vats of this cheesy deliciousness.
-Plus, I think a whole two people followed me back then, and this dish deserves to be seen!
-Since I was going to make it, I might as well tweak the recipe to perfection and take new photos. (The originals were pretty awful)
-And, I needed to make this before the holidays, because this dish is elegant, decadent and perfect for the season.
-Bonus, if you celebrate the Feast of Seven Fishes, you absolutely must add this to your spread!
Truffle Lobster Macaroni n’ Cheese
I am not going to lie, this is not a cheap macaroni and cheese.
It is filled with succulent chunks of lobster meat, packed with three decadent cheeses and drizzled with smooth, pungent truffle oil. Therefore it is perfect for this time of year, when we are all indulging and doing a little splurging. Besides, our loved ones deserve a divinely rich meal.
I probably don’t need to describe to you how amazing this truffle lobster macaroni and cheese tastes, but I’ll do it anyways… just in case there are any naysayers questioning this dish.
This mac n’ cheese is dreamily cheesy and creamy from the mascarpone, gruyere and fontina cheeses.
It is slightly sweet, succulent and decadent from the lobster meat studded throughout.
And, it’s rich and smooth from the finishing touch of truffle oil.
In one word, this Truffle Lobster Macaroni n’ Cheese is epic.
…And if you want to eat like a queen (or king), this macaroni needs to be in your belly.Before I tell you to get your tookis to the store and pick up the necessary ingredients, I want to give you a few tips.
Recipe Notes, Tips & Tricks for Lobster Macaroni n’ Cheese:
- The amount of truffle oil used to finish this Lobster Macaroni n’ Cheese should be to taste. Some people (me) like a lot, while other crazy people who won’t be named (Boy) like a teeny-tiny miniscule amount. I recommend putting the oil out on the table and letting everyone add it to their hearts content, whether that be a drop or a glug.
- To make this a one pot meal: Cook your pasta first, then drain it (reserving 1 1/2 cups of pasta water), put the pot back on the stove and continue with melting the butter.
- I used whole live lobsters for my macaroni and cheese. The amount of meat each lobster yields will vary (obviously, some are fatter than others), but 3 live lobsters will yield roughly 15 ounces of meat. Regardless of if you use live lobsters, previously frozen tails, store purchased pre-cooked lobster meat, or whatever floats your boat, you don’t want to mince or finely chop the meat. You want nice size pieces here. I recommend about ½’’ pieces, but you can go a smidge smaller if you would like to stretch it.
- Here are a couple videos for you to check out in case you want to purchase a live lobster or you have questions on how to cook lobster:
Just add it, because I promise both you and your loved ones will devour it.
Until next time friends, Cheers – to indulging in the culinary good life.
How to make Truffle Lobster Macaroni n’ Cheese Recipe👇
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!
- 1 Pound Cavatappi (or pasta of choice)
- 14-16 ounces Lobster Meat – cooked and roughly chopped into large chunks
- 1 Large Shallot – minced
- 1 clove Garlic – minced
- 5 TBS Unsalted Butter
- 4 TBS All Purpose Flour
- ¼ tsp Cayenne Pepper
- ¾ tsp Mustard Powder
- 1/8 tsp Nutmeg
- 1 ½ Cups Whole Milk
- 1 ½ Cups Heavy Cream
- 1 Bay Leaf
- 1 tsp Salt , plus more to taste
- ¼ tsp Pepper , plus more to taste
- 4 ounces Mascarpone Cheese
- 1 ½ Cups Gruyere Cheese
- 1 ½ Cups Fontina Cheese
- Truffle Oil , to taste
- Chives – thinly sliced, to taste
- Cook pasta according to package directions in heavily salted water, making sure to cook the noodles until al dente. Drain, reserving 1 ½ cups pasta water. Set aside
- Meanwhile, melt butter in a large saucepan over medium heat. Add the shallots and cool until translucent, about 3 minutes. Add in the garlic and cook until fragrant, an additional 30 seconds.
- Sprinkle the flour over the vegetables and whisk to coat. Add in the cayenne, mustard powder, nutmeg, salt and pepper. Cook, whisking constantly for 3 minutes.
- Add in the milk, heavy cream and bay leaf. Increase heat to medium high and bring to a gentle simmer, whisking frequently. Reduce heat to maintain simmer and cook until the sauce thickens, about 8-10 minutes, stirring occasionally. Remove bay leaf and discard.
- Reduce heat to low and stir in mascarpone until well incorporated. Add in the gruyere and fontina cheese, stir until melted. Stir in the pasta and ½ cup reserved pasta water. Gently fold in the lobster meat. Add more pasta water, ½ cup at a time if thinner consistency is desired. Taste and adjust for seasoning. Drizzle with Truffle oil or serve on the side. Enjoy!