Menu Inspiration

For any of us locals, there are few decent options to eat out at. The best restaurant that we did have, Bel Tramonto, ended up being hit hard by the economy and the local clientele couldn't support them. They did, however, leave a lasting imprint on our cuisine, and the chef has opened another, less expensive Italian restaurant where people can order some of their favorite dishes from Bel. One of those is the Lobster Truffle Mac and Cheese. It is very tasty, but it's super salty, very rich and creamy, and I'm sure it's something that has "heart attack" written all over it!

I do this thing with menus and restaurant specials. I memorize them and try to come up with my own version. Most of the time it works out, leaving a flavorful, less expensive (and healthier) impression on my family. Plus, I don't have to brave the restaurant scene with two little kids! I don't want to give you the idea that this dish is diet friendly or super healthy, because it's not! But, it can be viewed as a treat (as any real macaroni and cheese should be), and would be a great way to impress some company for a dinner party. My version is much lighter than a restaurant's, I'm sure! (Restaurants use cream, at least twice the butter, tons of salt, etc.)

Truffled Lobster Mac and Cheese

1 slice whole wheat bread

1 tbsp parsley

1 tbsp butter, melted

10 oz uncooked lobster tails (I used two 5oz)

1 1/2 tbsp butter

3 tbsp flour

1 1/2 tbsp white wine

3 cups milk (lowfat works fine)

1 1/2 cups shredded fontina cheese

2 1/4 cups shredded Gouda cheese

1/8 tsp ground nutmeg

pinch cayenne
salt, optional, to taste (I find that the cheese has enough for us, but do as you like)

ground white pepper, 1/2 tsp or to taste

12 oz pasta (I used Tinkyada brown rice fusilli pasta)

White Truffle Oil

Preheat oven to 375 degrees.

Place the piece of bread in a food processor. Pulse until you have crumbs. Add the parsley; pulse to combine. Pour the butter over in a thin stream; pulse again. Set aside.

Bring a large pot of salted water to boiling. Add pasta and cook until al dente. Drain and pour into a large casserole or 13x9 inch pan.

Cut down the lobster tails with kitchen shears. Peel the meat away from the shell. Chop. Heat about 1 tbsp olive oil over med-high heat. Saute lobster pieces until cooked through, just a few minutes. Set aside.

Melt butter in a large saucepan. Stir in flour. Slowly pour in milk and wine, whisking while adding, until smooth. Cook, stirring constantly until slightly thickened and bubbly, about 10 minutes. Add cheeses, nutmeg, cayenne, pepper, and salt, if using (taste first). Cook just a few minutes more, until cheese is melted and mixture is smooth and bubbly. Remove from heat.

Stir cooked lobster pieces into the cheese sauce. Pour over noodles and fold gently to coat. Sprinkle with breadcrumbs. Bake 20-25 minutes, until the breadcrumbs are browned and cheese is bubbling. Let stand 5-10 minutes before serving.

Drizzle each serving lightly with truffle oil. Enjoy!

Serves 6-8