Truffled Lobster Mac & Cheese

Mark and Sheri' DuMond made this dish for a visiting friend last weekend. We all like various forms of mac and cheese. This is fantastic! (Truffle oil can be found in specialty food stores and delis, but you might have a hard time finding it at standard supermarkets.)

Mac and cheese is the ultimate comfort food. This recipe is comfort food taken to a new level. The richness of the truffle oil adds an element of decadence, and the minced lobster is devine. Try this with some steamed asparagus and green salad, along with a nice pinot gris or unoaked chardonnay.

3/4 lb. cavatappi (or pasta of your choice)
1 Tbsp. olive oil

1 medium lobster tail, meat removed and chopped
1 Tbsp. unsalted butter

3 Tbsp. unsalted butter
2 Tbsp. unbleached flour
2 cups lowfat milk
2 cups grated extra sharp cheddar cheese
1 Tbsp. truffle oil
Salt & pepper

1 cup medium cheddar cheese

Preheat the oven to 400 degrees.

Add the cavatappi pasta to boiling salted water and cook to package instructions until al dente. Drain in a colander. Add olive oil and shake to coat so the pasta doesn't stick together.

Meanwhile, melt butter in a small skillet and add the chopped lobster meat. Saute for a few minutes until the lobster is cooked through and opaque. Seat aside.

In a large saucepan, melt the butter and add the flour. Whisk it to create a roux. Add the milk and whisk over medium heat until it begins to thicken. Add the cheese and stir the sauce until the cheese melts. Add the truffle oil and stir. Season to taste with salt and pepper.

Add the cooked pasta and lobster to the pot and stir gently to combine. Pour the whole mixture into a baking dish which has been treated with non-stick spray.

Top with additional grated cheese and bake in the oven for 20 minutes, until hot and bubbly and the cheese on top is beginning to brown. Allow to sit for a few minutes and serve.