I have a craving for Lobster Mac and Cheese. Oh lawd. :P

You know it's good eating when you have a warning is attached to a Recipes lol
This is on my list for Thanksgiving. This brought back memories of thursdays on the military bases-Soul food day. Bake mac and cheese, bbq ribs/chicken, corn bread, butter corn, red velvet cake mmmmm oh gosh how I miss the states and no in the uk I have yet to find "soul food" :-)

Here is the recipe, haven't tried it. Heard it's good. Lobster and White Truffle Mac N Cheese Grilled Cheese

(Serves 6 regular people)

* 1lb lobster meat (you can cheat and buy it cooked already OR use crab meat)
* 2 Tablespoons Grapeseed Oil
* 1 lb box Macaroni elbows
* 1 stick butter
* 1 cup chopped White Onion (finer chop is better)
* 2 cloves finely chopped Garlic
* 1/2 cup all-purpose Flour (you may not use all of it)
* 2 Bay Leaves (I used Fresh leaves but if you can’t find fresh, dried is ok)
* 1 cup Vegetable stock (Low Sodium is better so you can control the salt)
* 1/2 cup Heavy Cream
* 2 cups Sharp Shredded Cheddar (the more aged, the better)
* Salt to taste
* White pepper to taste
* White Truffle Oil (2-3 Tablespoons)
* 1/4 cup chopped Fresh Chives

Bring a large pot of salted water to a boil for the pasta. Depending on what type of Lobster meat you’re working with, cook it and set aside. If you boil the lobster whole, then let it cool and pull apart the meat. If you buy split tails that are raw, saute them in a heavy pan with the Grapeseed oil until the meat is no longer transulcent. OR if you’re smart, buy the lobster meat already cooked. That’s how I did it and it’s a million times easier!

Ok, so while the pasta is cooking, melt the stick of butter in a large saucepan over medium heat. Once melted, add the garlic and onions and cook them until softened and translucent, but not browning. Start adding the flour a little at a time as you whisk so it doesn’t absorb too quickly and turn to glue. You may not need to use the entire 1/2 cup of flour, just gauge the thickness of the roux. Once you’ve got the flour incorporated add the two Bay leaves and then add the Vegetable stock a little at a time to make a smooth thick sauce. Let the roux simmer for 10 minutes to allow the flour to cook out. Remove the Bay Leaves then add the Heavy cream and the Cheddar Cheese. Stir around and then add the salt and the white pepper to taste. At this point you should have the perfect Mac N Cheese sauce without the noodles. I wanted it to be cheesier so I added about 1/4 cup of extra cheddar. Once the sauce is the way you like, fold in the cooked macaroni until it’s the right ratio of noodles to cheese sauce. I know the recipe calls for a box of pasta but I only used maybe half that because I wanted to keep the sauce creamy so it would spread on the bread later.

Final steps: stir in the lobster meat, the chives and 2-3 Tablespoons of Truffle Oil, depending on how strong you want the flavor. If you plan on making a Grilled Cheese sandwich next, go for it, but truthfully this Mac n Cheese is best on its own :)

I have Patti LaBelle's LaBelle Cuisine Cookbook. Got this recipe!

Tracy, I got the recipe off of one the girls on Cosmo Radio on sirius. She's a serious foodie! When I get home I will send you the link from her page. She's got great recipes.