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 with a glass of rich white Burgundy wine. Recipe courtesy of Chef Margaret McLellen
- 1 Pound High Quality Dried Pasta (Shells or another shape that will hold sauce)
- 1 Pound Salted butter cut into 1-inch chunks at room temperature
- 4 Ounces Goat Cheese at room temperature
- 1 1/2 Pound Cooked Maine Lobster Meat cut in 1-inch pieces
- Pinch of Nutmeg
- Pinch of White Pepper
- 1 Ounce Minced Black Truffles
- 3 Black Truffles thinly sliced
- 2 Ounces Heavy Cream at room temperature
- 8 Ounces Mascarpone at room temperature
Bring 2 gallons of salted water to a rolling boil. Add pasta, and cook according to package instructions, until it’s al dente. Strain and return to the pot.
Add the mascarpone, goat cheese and heavy cream to pasta in pot. Add the seasonings and minced truffles, stirring gently. (Do not over stir.)
Cover and keep warm.
Bring 1 tablespoon of water to a boil in a heavy, deep sauté pan. Reduce heat to low, and add butter, one or two chunks at a time, whisking to create an emulsion.
Add the Maine 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.