Lobster Mac Cheese Truffle

The smell of truffle oil still takes me back to a tiny apartment kitchen where I first attempted this dish. My roommate kept peering over my shoulder asking if I was sure about the expensive oil. She changed her mind completely after that first golden bubbling bite came out of the oven.

I made this for my parents anniversary dinner last winter. Mom practically inhaled hers and kept asking what made it taste so incredible. Watching my dad go back for thirds when he normally claims to be watching his carbs was absolutely priceless.

Ingredients

• 350 g elbow macaroni or cavatappi: The curly shapes catch cheese sauce beautifully and hold onto every bite
• 350 g cooked lobster meat: Use tails or claws chopped into generous chunks that will distribute evenly
• 2 tbsp unsalted butter: Start your roux with this foundation for smooth sauce every time
• 2 tbsp all-purpose flour: This creates the velvety thickness that makes restaurant style cheese sauce
• 2 cups whole milk: Whole milk delivers the richest base for your cheese sauce
• 1 cup heavy cream: This secret ingredient makes the sauce impossibly creamy
• 1 cup grated Gruyère cheese: Gruyère brings that gorgeous nutty depth and perfect melt
• 1 cup sharp white cheddar cheese: The sharpness cuts through the richness and adds personality
• ½ cup freshly grated Parmesan cheese: Add salty umami notes that make everything pop
• 1 tsp Dijon mustard: You cannot taste it but it makes the cheese flavors sing
• ½ tsp garlic powder: Skip fresh garlic here as powder blends seamlessly into the sauce
• ½ tsp smoked paprika: This adds subtle warmth and gorgeous color
• Salt and freshly ground black pepper: Taste as you go since the cheeses are already salty
• 1 cup panko breadcrumbs: These create the most irresistible crispy topping
• 2 tbsp unsalted butter melted: Toss panko with this for golden perfection
• 2 tbsp freshly grated Parmesan cheese: Extra Parmesan in the topping creates savory crunch
• 2 tsp fresh chives finely chopped: These add bright color and mild onion flavor
• 2 to 3 tsp white truffle oil: Finish with this indulgence right before serving

Instructions

Preheat your oven:

Heat to 180°C (350°F) and butter a 2-liter baking dish thoroughly

Cook the pasta:

Boil salted water and cook pasta 1 to 2 minutes less than package directions for perfect al dente texture after baking

Make the roux:

Melt 2 tbsp butter over medium heat then whisk in flour constantly for 1 minute until bubbly

Add the liquids:

Slowly whisk in milk and cream until smooth then simmer gently for 3 to 4 minutes until slightly thickened

Melt in the cheeses:

Reduce heat to low and stir in Gruyère cheddar and Parmesan until completely smooth

Season the sauce:

Whisk in Dijon mustard garlic powder smoked paprika salt and pepper to taste

Combine everything:

Add cooked pasta and lobster meat folding gently until every piece is coated in sauce

Transfer to dish:

Spoon the mixture into your prepared baking dish spreading evenly

Make the topping:

Mix panko breadcrumbs with melted butter and 2 tbsp Parmesan cheese until combined

Top it off:

Sprinkle the breadcrumb mixture evenly over the pasta

Bake until golden:

Bake for 20 to 25 minutes until bubbly and beautifully golden on top

Finish and serve:

Let cool for 5 minutes then drizzle with truffle oil and sprinkle with chives

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This became our New Years Eve tradition after that first accidental discovery. Something about bubbling cheese and sweet lobster feels like celebration on a plate. Even the pickiest eaters at my table ask for this recipe now.

Making Ahead

You can assemble the entire dish up to a day before baking. Cover tightly and refrigerate then add an extra 10 minutes to the baking time. The panko topping gets soggy overnight so add that just before baking.

Cheese Selection

I have learned that pre grated cheese is the enemy of smooth sauce. Take the extra five minutes to grate blocks yourself. The difference in texture and melt quality is absolutely worth the effort.

Serving Suggestions

A crisp green salad with bright vinaigrette cuts through the richness beautifully. A chilled glass of Chardonnay mirrors the creamy notes while providing contrast.

• Keep portions smaller than you think because this is incredibly rich
• Offer extra truffle oil at the table for truffle lovers
• Cracked black pepper on top adds lovely visual appeal and flavor

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Hope this brings as much joy to your table as it has to mine over the years. Some recipes are just worth every extra minute and penny.

Recipe FAQs

→ What type of pasta works best in this dish?

Elbow macaroni or cavatappi are ideal, as their shapes hold the cheese sauce well while baking.

→ Can I use other seafood instead of lobster?

Yes, substituting crab or shrimp provides a similar texture and flavor balance.

→ How should I prevent the cheese sauce from becoming lumpy?

Whisk the milk and cream slowly into the roux and simmer gently, stirring constantly until smooth.

→ What adds the distinctive aroma to this dish?

A finishing drizzle of white truffle oil imparts an elegant and fragrant touch.

→ Is there a way to add more heat or spice?

Adding a pinch of cayenne pepper to the cheese sauce enhances the flavor with a subtle kick.

→ How to achieve a crispy topping?

Mix panko breadcrumbs with melted butter and Parmesan cheese before sprinkling on top and baking until golden.