1-1.5 lbs of lobster meat, cooked and separated into bite size pieces
2 cloves of garlic, minced
3/4 c fresh grated Gruyere
1 c fresh grated white cheddar
3/4 c fresh grated parmesan
4 oz creamy Brie,
3 tbsp truffle butter
4 tbsp regular butter
1/2 – 3/4 c all purpose flour
3 c milk
Salt and pepper
½ tsp of ground nutmeg
3/4 c Panko bread crumbs
2 tbsp truffle oil
12 oz. Banza Chickpea Shells
Instructions
Bring a stock pot of salted water to a rolling boil. Add the pasta once it’s boiling. Cook until al dente and set aside.
As the pasta is cooking grate your cheeses, mince the garlic and chop the lobster meat. I used the cheese grader KitchenAid attachment to grate my cheese. For the Lobster. We used a live Maine lobster. Added to boiling water for a couple minutes. Removed it from the water and took the meat out. You can also use frozen lobster.
In a dutch oven, melt 1 tbsp of the truffle butter and 1 tbsp of the truffle oil. Add the lobster meat and garlic. Along with some salt and pepper. Cook for two minutes max as you don’t want to overcook the lobster or it will get rubbery. Remove the lobster and garlic from the pan and set aside.
In the same dish, melt 2 more tbsp of regular butter and 1 tbsp of the truffle oil. Add a pinch of truffle salt and pepper. Add your breadcrumbs and toss to coat before scrapping them up and setting aside.
In the same dutch oven, melt the remaining butter completely. Whisk in your flour. Whisk continually for a minute or two until the flour is cooked and a thick paste forms.
Add your milk, one cup at a time, and continue to whisk to make a bechamel sauce. Add salt, pepper and nutmeg to flavor the sauce.
Once the sauce thickens, add your cheese. Once everything is combined add your pasta and lobster! Top with the breadcrumbs and put it in a 200 degree oven for about 15-20 minutes. Just long enough to warm the mac and cheese and let the flavors come together.
