White Truffle Lobster Mac & Cheese

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Florida Keys & Key West Chef's Table: Extraordinary Recipes from the Conch Republic

  • Yield: 2 as an appetizer or a side


  • 1 (6–8 ounce) Florida lobster tail
  • 2 teaspoons olive oil
  • 2 cloves garlic, finely chopped
  • 4 tablespoons butter
  • 1 pint (16 ounces) heavy cream, divided
  • 8 ounces grated white cheddar cheese, divided
  • 4 ounces grated Parmesan cheese, divided
  • 8 fresh basil leaves, snipped into chiffonade
  • 8 cherry tomatoes, quartered
  • 1 roasted red bell pepper, cut into bite-size pieces
  • 4 ounces brandy
  • 4 cups cooked pasta shells
  • 1 teaspoon truffle oil
  • 2 tablespoons chopped fresh parsley
  • 2 lemon wedges
How to Make It
    To prepare the lobster
  1. Preheat oven to 350°F. Place lobster on a cutting board and insert knife at the base of the top side of the tail where the meat ends, leaving the tail fan intact. Cut through the top shell and meat only, leaving the underside intact, and remove lobster meat. Rinse lobster meat and dry it with paper towels to remove any shell particles and fecal line. Dice lobster meat into bite-size pieces and set aside. Open up the shell and place in hot oven for a couple of minutes, until the shell turns orangey red. Remove shell from oven and set aside.
  2. To make the lobster mac and cheese
  3. Place olive oil in a large sauté pan over medium heat. Add garlic and sauté until soft but not browned. Add butter, 1 cup heavy cream, 6 ounces grated cheddar, and half the Parmesan cheese. Stir with a small whisk until cheese begins to melt into the cream. Reduce heat to medium-low. Add basil, cherry tomatoes, roasted red peppers, and reserved lobster meat.
  4. Continue simmering the mixture, stirring frequently, until sauce thickens and lobster is cooked through. Add remaining heavy cream, brandy, pasta shells, and truffle oil. Stir mixture and continue cooking a minute or two, until sauce is hot, thick, rich, and bubbly.

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