Maine Lobster Mac and Cheese

Maine Lobster Mac and Cheese
Staff Writer
Maine Lobster Mac and Cheese
Russell French
Maine Lobster Mac and Cheese

This is a decadent side dish for a holiday feast, thanks to mascarpone and goat cheeses, black truffles, and butter-sautéed Maine lobster. The original directions call for it being plated, it also works to prep it in advance and keep it covered in a warm oven. For added crunch, top it with panko flakes and melted butter, and set it under the broiler for a few minutes. Serve it with a rich white Burgundy. Recipe courtesy of chef Margaret McLellen.

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8
Servings
788
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  high quality dry pasta (shells, or another shape that will hold sauce well)
  • 8  Ounces  mascarpone, at room temperature
  • 4  Ounces  creamy goat cheese, at room temperature
  • 2  Ounces  heavy cream, at room temperature
  • ½  Teaspoon  sea salt
  • Pinch of  ground nutmeg
  • Pinch of  white pepper
  • 1  Ounce  minced black truffles (optional)
  • 1  Pound  salted butter, cut into 1-inch chunks, at room temperature
  • 1½  Pound  pounds freshly cooked Maine lobster meat, tail cut into 1-inch medallions, and claw/knuckle into 1-inch pieces
  • black winter truffles, thinly sliced (optional)

Directions

Bring 2 gallons of salted water to a rolling boil. Add the pasta, and cook according to package instructions, until the pasta is al dente. Strain and return to the pot.

Add the mascarpone, goat cheese, and heavy cream to the pasta in the pot. Add the sea salt, nutmeg, pepper, and minced truffles, stirring gently. (Do not over stir.) Cover and keep warm.

Heat 1 tablespoon of water in a heavy, deep sauté pan. Reduce the heat to low, and add the butter, one or two chunks at a time, whisking to create an emulsion. Add the lobster meat to the pan, and gently stir to incorporate it with the butter.

To plate, spoon 4–6 ounces of mac and cheese into the center of 8 pasta bowls or slope-sided plates. Fan 3 slices of paper thin truffles on top. Divide the lobster and sauce evenly among the plates.

Alternatively, carefully mix the lobster meat and butter into the pasta and cheese combination, and then transfer to a casserole dish that’s been buttered or sprayed with cooking spray. Cover, and place in a warm oven until ready to serve. Top with thin truffle slices and serve.

Nutritional Facts

Total Fat
62g
89%
Sugar
8g
9%
Saturated Fat
36g
100%
Cholesterol
142mg
47%
Carbohydrate, by difference
54g
42%
Protein
7g
15%
Vitamin A, RAE
459µg
66%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
158mg
16%
Choline, total
18mg
4%
Fiber, total dietary
2g
8%
Fluoride, F
2µg
0%
Folate, total
92µg
23%
Iron, Fe
1mg
6%
Magnesium, Mg
33mg
10%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
238mg
34%
Selenium, Se
3µg
5%
Sodium, Na
2353mg
100%
Water
92g
3%
Zinc, Zn
1mg
13%

Lobster Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Lobster Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.