Lobster Truffle Mac and Cheese
Prep Time: 20 minutes
|
Cook Time: 24 minutes
760 Calories
|
10 Servings
Ingredients
2 Sizzlefish Lobster Tails
1 lb. Elbow Macaroni
3 tbsp salted Butter
2 tbsp Truffle infused Olive Oil
1/3 cup All-Purpose Flour
3 cups Whole Milk
1 tsp Smoked Paprika
1/2 tsp Garlic Powder
1 tsp Salt
1 cup freshly grated Cheddar Cheese
1 cup freshly grated Gruyere Cheese
1 cup Mozzarella Cheese
1 tbsp melted salted Butter
2/3 cup Panko Breadcrumbs
Directions
Step 1
Preheat oven to 400ºF. Bring a medium pot of water to a rolling boil. Carefully lower lobster tails into water using tongs. Boil for 4 minutes.
Step 2
Remove lobster tails from water and cool on a cutting board. Use scissors to cut shell lengthwise down the front and back of lobster tail shells. Slice in half and pull meat out. Chop into bite sized pieces.
Step 3
Rinse pot and refill with water. Bring to a boil and cook macaroni according to package directions. While pasta cooks, melt butter in a large skillet over medium heat. Add truffle olive oil. Whisk in flour stirring constantly for 1 minute. Add smoked paprika, garlic powder and salt.
Step 4
Gradually whisk in one cup of milk until fully incorporated. Whisk in remaining milk. Simmer until thickened, stirring regularly, about 4 minutes. Remove sauce from heat and stir in cheese until melted. Fold in lobster and macaroni.
Step 5
Stir together melted butter and Panko breadcrumbs. Sprinkle on top and bake for 12-15 minutes until Panko is toasted.
Step 6
Enjoy Hot!
