Macaroni and Cheese with Lobster and Summer Truffle

Name: Macaroni and Cheese with Lobster and Summer Truffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
SAUCE: In a heavy bottom saucepan over low-medium heat, melt the butter.
2
Add the shallots and lightly sweat.
3
Add the flour, stirring in with a wooden spoon, lightly browning for 5 minutes.
4
Add the scalded milk and stir constantly with a wire whisk.
5
Add the mascarpone cheese and fava beans.
6
Season with kosher salt and white pepper to taste.
7
Remove from heat and reserve.
8
CRUST: Mix the panko, Parmesan cheese and parsley in a stainless steel mixing bowl.
9
Moisten with truffle oil.
10
Season lightly with kosher salt and white pepper.
11
In each of the cassoulet dishes, slice 1/2 of a lobster, arranging it in a circular pattern in the center of each dish.
12
Reserve claws.
13
Layer slices of summer truffles on top of the lobster.
14
Add the macaroni to the sauce base, adjust the seasoning with salt and white pepper.
15
Cover the lobster with the macaroni and sauce, dividing it evenly between the 4 dishes, filling up to the top.
16
Place lobster claw in the center of each dish.
17
Cover with the breadcrumb topping.
18
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).
19
Serve with Louis Roderer L'Ermitage cuvee and enjoy!

1402

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 ounces butter, 2 shallots, chopped, 2 ounces all-purpose flour, 1 quart milk, scalded, and more.

Yes, Macaroni and Cheese with Lobster and Summer Truffles falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Macaroni and Cheese with Lobster and Summer Truffles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions