Maison de Kennedy

Lobster Mac & Cheese with White Truffle Butter

❤️❤️❤️❤️❤️ (5/5) Tested by Cass — 40 mins · Serves 2–3

Ingredients

• 8 oz Pasta — elbow or cavatappi
• 3 tbsp Butter
• 3 tbsp Flour
• 2–2½ cups Milk or Cream — warmed
• 1½ cups Gruyère — grated
• ½ cup Parmesan (optional) — grated
• 1–1½ cups Lobster Meat — bite-size pieces
• 1–2 tbsp Truffle Butter — plus more to finish
• ½ cup Panko
• Salt, Pepper, Pinch of Nutmeg

Method

1. Cook pasta: Salted boiling water, 1 minute shy of al dente. Drain.
2. Make roux: Melt butter, whisk in flour for 1–2 minutes.
3. Add dairy: Slowly whisk in warm milk; simmer to thicken for 3–5 minutes.
4. Cheese: Off heat, stir in gruyère (and parmesan), pinch of nutmeg, salt, and pepper.
5. Truffle + lobster: Fold in truffle butter and lobster gently.
6. Pan + crust: Combine pasta and sauce; top with buttered panko.
7. Bake (optional): 375°F (190°C), 12–15 minutes until golden; finish with a dot of truffle butter.

Notes

• Always a killer recipe — crowd pleaser every time.
• Gruyère is worth the special-buy — it's not the cheapest and often not just sitting in the fridge, but it's perfect for this. Parmesan is a great complement.
• Ramekins for the win: Bake in smaller ramekins and serve on platters, often with a small salad alongside to break up the richness.

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