Florida’s spiny lobster season is upon us. Whether you brave the waters and dive for “bugs” or catch them the easy way at the grocery store or fish market, it’s time to start thinking about how you’ll enjoy your catch. While some in culinary circles consider mixing cheese with seafood a cardinal sin, many others around the Sunshine State relish this sinfully Southern dish. Enjoy!
Truffled Lobster Mac and Cheese
1 & ½ pounds of cooked Florida lobster – cut in bite sized chunks
1 pound of elbow macaroni
4 cups of whole milk
1 stick of unsalted butter (6 tablespoons for mixture, 2 for the breadcrumbs)
½ cup of all-purpose flour
12 ounces of Gruyere or Fontina cheese
8 ounces of extra-sharp cheddar
1 ½ cups fresh breadcrumbs
Salt & Pepper
Preheat oven to 375 degrees F.
In a large pot, boil water. Add a tablespoon of salt and a tablespoon of oil. When the water comes to a boil, add the pasta.
Then, in a saucepan or microwave on low heat/power, warm the milk.
In another large pan, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk until it thickens.
While continuing to whisk, add milk a cup at a time.
Move the sauce off the heat and add all the cheeses, 1 tablespoon of salt, ½ teaspoon of pepper, and ½ teaspoon of nutmeg.
Place the cooked macaroni and lobster in the cheesy sauce, stir and add 1-2 tablespoons of truffle oil to taste.
Pour mixture into large casserole dish.
Coat top of mac and cheese with bread crumbs.
Bake 30-35 minutes until the sauce is bubbly and topping slightly browned on top.