Decadence is taken to a whole new level with this mac and cheese dish! Succulent chunks of lobster meat & pasta shells are baked in a deliciously super-rich cheese sauce made with a variety of cheeses melted into a béchamel sauce. The Lobster Mac and Cheese is topped with a truffle panko topping to make this decadent mac and cheese even more decadent than ever imagined. Serve with Pomegranate Grapefruit Salad for a refreshing contrast…the acid of the salad will cleanse the palate, allowing you to really enjoy every luscious bite of this incredible mac and cheese. If you love Lobster…& Mac and Cheese…you will love this! The best part…this dish will serve a crowd!
Chop the lobster meat into bite-size chunks. Set aside.
While you chop the lobster meat, microwave the bacon. When crispy (about 1-2 minutes), break up the bacon into small pieces. Set aside.
In a large heavy dutch oven or equivalent vessel, melt the butter over medium heat.
Sprinkle the flour over the melted butter. Whisk together the butter & flour (a), until you have created a roux. Continue whisking over medium heat until the roux has become golden in color (b).
Add the lobster stock, whisking together with the roux until smooth.
Add the milk & heavy cream (a), continuing to whisk over medium heat until smooth (b). You now have created a super-rich béchamel sauce.
Continue to whisk the béchamel sauce over medium heat until the béchamel begins to boil. Reduce the heat to medium-low, whisking continuously until the béchamel thickens & easily coats the back of a wooden spoon.
Add the thyme leaves & whisk to combine. Reduce the heat to a simmer or turn off if you do not have a simmer setting.
Cut the cheeses into small pieces or chunks so the cheeses will melt quickly & easily.
At this point, bring a large pot of salted water to a boil. Cook the pasta till al dente...do not rinse the pasta.
Add all the cheeses to the béchamel & increase the heat to low. Whisk continuously until the cheeses have melted, & you have a thick, cheesy sauce that "stretches" into thick strands when you remove the whisk from the pot. Do not increase the temperature above low or your cheeses may separate from the béchamel. Add several shakes of white pepper to taste. Add the nutmeg as well & whisk together.
Stir in the lobster until well-combined.
Add the pasta shells (a) until the lobster mac and cheese is well-combined (b). Turn off the heat.
Preheat your oven to 375˚.
Time to make the truffle panic topping...melt the stick of butter in your microwave. While the butter is melting, combine the panic crumbs & truffle salt in a bowl.
Add the melted butter to the panic & truffle salt, stirring well to combine. Set aside.
Spray a large casserole dish or 2 smaller casserole dishes with nonstick cooking spray. Transfer the lobster mac and cheese to the casserole dish.
Spoon the truffle panko topping over the lobster mac and cheese.
Bake the lobster mac and cheese until bubbling & the truffle panko topping has turned a beautiful deep golden brown. Allow to cool for just a few minutes before serving.
Lobster meat can be obtained one of three ways: 1. The Fresh Market sells lobster meat already packaged. It's a little pricy, but the meat is in stock, so you are ready to go. 2. Order online. There are a number of places that will ship, but my favorite is Dorr Lobster, a family-run business from Maine...they're reliable, their lobster meat is beyond outstanding, & there's free shipping on any order over $100. 3. Buy 8 lobster tails from your local grocery store...make the stock & remove the cooked tails from their shells...2 pounds & great stock...voilà!