2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
 
- Select Fresh   
     Vegetables
- Fresh Breads
- Fresh Chips &
 Crackers
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....
 
 













 Lobster Mac and Cheese with Truffle Pearls
 
  • This extra cheesy lobster filled mac and cheese is definitely not your mother's mac and cheese! The lobster kicks it up  a couple of notches, then we add the truffle pearls to top it off for the finishing touch of class.
  • This can be made a day ahead and reheated for convenience.
  • You can use fresh or frozen lobster meat. Call ahead and we will shuck some fresh lobster for you.
  • We love the Spanish Black Truffle Pearls that we carry for the earthy decadence that they add to any dish. They compliment lobster mac and cheese especially well.
  • We have used black caviar as an extravagant alternative to truffle pearls

Ingredients
  • 1 pound elbow macaroni, boiled al dente with 1 tablespoon kosher salt, drained well
  • 1.5 pounds Fontina cheese, grated (4 cups)
  • 1.75 pounds Pecorino Romano, grated (5 cups)
  • 1 cup sweet onion, finely minced
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 6 cups milk (whole or 2%)
  • 1 tablespoon dijon mustard
  • 1 full sprig fresh thyme
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 pounds lobster meat, cooked and well drained, coarsely chopped
  • 2 ounces Truffle Pearls

Directions
  • Preheat oven to 400 degrees.
  • In dutch oven, melt butter, saute onions about 5 minutes. Whisk in flour, cook about 3 minutes at medium heat. Whisk in milk, bring to a simmer over medium heat. Add thyme and mustard. Simmer 15 minutes. Remove thyme. Remove from heat add salt and pepper. Add 2 cups fontina and 2 cups romano, stir well until melted, add cooked macaroni, mix gently. Stir in another 1 cup fontina and 2 cups romano. Add lobster, mix well. Spoon into 9x13 pan. Top with remaining 2 cups of romano. Bake for 25 minutes. Add a dollop of truffle pearls to each serving as it's plated.
  • This dish serves 8 to 10 people. Enjoy!
Dirk's Fish and Gourmet Shop © 2009