Lobster Macaroni and Cheese with Truffle Oil

by Kent Rathbun of Abascus Restaurant

  • 2 ounces olive oil
  • 24 ounces lobster meat, cubed
  • 2 ounces extra virgin olive oil
  • 2 pounds orzo pasta
  • 2 quarts chicken stock, strained clean
  • 2 tablespoon garlic, minced
  • 2 tablespoon shallots, minced
  • 2 cups heavy cream
  • 1 cup romano cheese, grated
  • ⅛ cup basil leaves, chiffonade
  • ⅛ cup spinach leaves, chiffonade
  • 2 tablespoons oregano, chopped
  • 2 tablespoons parsley, chopped
  • 8 ounces prosciutto ham, julienne thin
  • 2 tablespoon cracked black pepper
  • 2 tablespoon kosher salt
  • 2 tablespoons truffle oil

Directions

  1. In a large pot over medium to high heat add olive oil and saute lobster meat until it is medium rare (about 2 minutes).
  2. Remove lobster and add the extra virgin olive oil.
  3. Lower heat to medium and add half of the orzo pasta, and saute until golden brown.
  4. Add garlic, shallots and remaining half of the pasta.
  5. Cover with half of the chicken stock.
  6. Continue cooking until pasta absorbs most of the stock.
  7. Add the rest of the stock and continue cooking until all of the stock is absorbed.
  8. Add heavy cream and romano cheese, stir until cheese is melted.
  9. Add basil leaves, spinach leaves, oregano and parsley.
  10. In a saute pan, quickly saute the prosciutto ham until crisp.
  11. Add to pasta; prosciutto, lobster meat and finish with truffle oil.