Lobster & Truffle Mac & Cheese — Cooking with Cocktail Rings

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Prepare Risotto:. Place remaining 2 1/2 cups of chicken broth in a sauce pan bring to a simmer, keep hot. Heat 1 tablespoon of truffle oil in a heavy large sauce pan over medium heat. Add carrots and shallots, saute for 2 minutes. Add rice, stir to coat with oil, saute for 2 minutes. Add brandy, reduce heat to medium low.

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Amazing fresh lobster meat, eggs straight from a farm, the aroma of the truffle and the rich butter and mushroom sauce make this dish hard to resist. Lobster ravioli in a truffle butter sauce: serves six. Filling. 2 cups dry white wine. 2.5 kilos of lobster. 150 grams of cremini mushrooms (optional: you can use any other fresh mushroom available)

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Pan sear the lobster tails with the butter for 3-4 minutes until the edges are beautifully crisp and golden. STEP 2. Add the wine and the broth. Use a good quality dry white wine. Cook until sauce almost reduced and add the truffle paste. STEP 3. Keep the fire on a medium flame and cook for about 10-12 minutes. Be careful not to overcook!

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While the pasta is cooking, melt 7 tablespoons of butter (reserving 1 tablespoon for the end) in a large, heavy skillet over medium heat. Add the sliced garlic and let it saute for 3 minutes until it is just softened. Add the lobster tails and stir until the lobster is just opaque, about 4-5 minutes.

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Heat a small skillet over medium-high heat and add the prosciutto slices. Cook until crispy, about 2-3 minutes per side. Let cool and then break into small crumbs. Next, heat a large skillet over medium-high heat. Melt the butter. Add the lobster meat and sauté until it is cooked through, about 3-4 min. Set aside.

Lobster & Truffle Mac & Cheese — Cooking with Cocktail Rings

Taste the sauce—if it's too salty, add a little more cream. To finish the sauce, add the truffle butter and the reserved lobster meat. Cook just until the butter melts and the lobster is just warm. Toss the pasta with 1 cup of the liquid from the sauce. Portion the pasta into bowls, and then distribute the lobster meat and mushrooms from.

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Strain the stock and place it back in the same pot. Bring to a boil, whisk in the heavy cream and roux and simmer to the desired consistency. Stir in the provolone, asiago, fontina and Parmesan.

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Put the sauce in a double boiler over warm water to keep warm, as well as to soften the truffle and perfume the sauce. 3. Pour 2 inches of water into a pot that will accommodate all the lobsters, and set up a collapsible steamer. Bring the water to a boil over high heat. Add the lobsters to the pot, cover, and steam for 10 minutes.

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Scoop the raw lobster meat from the shells, cut it into small chunks, and add the shells to the pasta water. Cook and drain the pasta according to package directions and toss with 1 tablespoon of the butter and about 1 tablespoon of truffle oil. Cover and set aside to keep warm. Melt the remaining butter in a large frying pan over medium-high heat.

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Stir in lobster and truffle oil then slowly add in the pasta and pasta water ¼ cup at a time. Transfer to a greased casserole dish. In a small bowl, toss together panko, Parmigiano Reggiano, and the remaining 2 tablespoons of melted butter; sprinkle over pasta. Bake for 15 to 20 minutes or until golden and bubbling.

Lobster & Truffle Mac & Cheese — Cooking with Cocktail Rings

In a dutch oven, melt 1 tbsp of the truffle butter and 1 tbsp of the truffle oil. Add the lobster meat and garlic. Along with some salt and pepper. Cook for two minutes max as you don't want to overcook the lobster or it will get rubbery. Remove the lobster and garlic from the pan and set aside. In the same dish, melt 2 more tbsp of regular.

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Step 3. Bring 2 1/2 cups chicken broth to simmer; keep hot. Heat 1 tablespoon truffle oil in heavy large saucepan over medium heat. Add carrots and shallots; sauté 2 minutes. Add rice; stir 2.

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Cook until the sauce thickens, about 8-10 minutes, stirring occasionally. Use tongs to remove and discard the bay leaf. Add cheeses, one at a time: Reduce the heat to low and add the mascarpone to the pot. Cook, stirring, until completely incorporated. Next, add in the gruyere cheese.

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Add onion powder, paprika, garlic powder, cayenne pepper and truffle powder if using. Stir in cheese and the lobster meat. Taste, adjust salt, pepper and seasonings as desired. Cook pasta less 2 minutes until al dente. Drain and reserve some pasta water to loosen the sauce if needed. Pour the cooked pasta into the cheese sauce, mix well.

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Add the cooked pasta and lobster meat and stir gently to combine. Transfer to a 9-by-13-inch baking dish and sprinkle with the breadcrumbs. Bake until heated through and bubbling around the edges.

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Cut the lobster flesh into bite size chunks and set aside. In a large bowl, add in mayonnaise, salt, truffle oil and mix well. Add in celery, lobster, chives and black pepper. Drizzle the lemon juice and mix well. Let it hang out in the fridge for 10 mins or until ready to serve. Lobster meat can be kept up to a day in the fridge.