Creamy Lobster Truffle Mac and Cheese
This rich and creamy lobster truffle mac and cheese is a crowd-pleasing recipe with tender pieces of lobster meat and a truffle cheese sauce incorporating three different types of cheese! This recipe is perfect for serving hungry appetites for holidays and parties. Made in a large skillet, this recipe serves up to 10 people.
Learn About Our Lobster Tails!
Here at Sizzlefish, our lobster tails are caught off the pristine waters of Maine. Their mild, sweet, and distinctive flavor is perfect for using in recipes or enjoying on their own with melted butter. These beautiful lobster tails arrive to your door in 5-6 oz portions with 2 per package. Frozen raw and uncooked, they thaw easily and can be boiled, steamed, grilled, or prepared your favorite way in minutes.
How To Prepare The Lobster!
The lobster tails cook up quick and simply by boiling in a pot for 4 minutes. Next, the shells are removed, and the meat is sliced into bite-sized pieces, ideal for being smothered in the creamy truffle cheese sauce.
How We Make The Cheese Sauce!
To make this decadent cheese sauce, a rue is created by using butter, truffle infused olive oil and flour. Next, milk is added to create a thick cream sauce before adding the 3 cheeses. Cheddar adds classic cheesy flavor while gruyere adds nuttiness and mozzarella adds creamy texture and that signature stretchy cheese pull. Other great cheese to add to Mac and cheese include Gouda, Fontina, Havarti, and Monterey Jack.
All About The Seasoning!
For seasonings, garlic powder adds aroma and compliments the truffle flavor while smoked paprika adds smoky notes.
How We Add Crunch!
As if this mac and cheese couldn’t get any more decadent, we take it to another level with crunchy panko butter topping added just before baking. Baking the mac and cheese deepens the flavors and allows the panko topping to toast for the ultimate crispy texture in every bite.
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
For Panko Topping
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.
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.
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.
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.
Stir together melted butter and Panko breadcrumbs. Sprinkle on top and bake for 12-15 minutes until Panko is toasted.
- Serving Size
- 1 Serving
- per serving
- 50 grams
- 46 grams
- 39 grams