
Lobster and Truffle Mac & Cheese
----- INGREDIENTS -----For the Lobster Salad:
- 8 oz. Cream Cheese
- 1 lb. Lobster Meat, cooked in seafood/ fish stock
- 8 oz. Imitation Crab Meat
- ½ cup Diced Onion
- ¼ cup Diced Celery
- Zest of 2 Lemons & 1 Orange
- Juice of 1 Lemon & 1/2 Orange
- 2 Tbsp. Fresh Dill, Chives, Thyme, Parsley – minced
For the Mac & Cheese:
- 1 cup Heavy Cream
- ¼ cups Shredded Cheddar Cheese
- ¼ cups Shredded Parmesan Cheese
- 3 ½ oz. Cooked Penne Pasta
- 1 ½ oz. Lobster Salad
- ½ tsp. White Truffle Oil
- ½ oz. Minced Lobster Meat
- Toasted Panko Bread Crumbs, as needed
For the Lobster Salad:
- Sautee onions and celery in clarified butter on medium heat until translucent. Remove from pan and cool down.
- In a large mixing bowl, whip cream cheese lightly with a whisk to loosen. Then combine the imitation crab, cooked onions and celery, lemon and orange zest and juice. Mix ingredients to a uniform consistency.
- Gently fold in minced lobster meat and fresh herbs and season to taste with salt and pepper
For the Mac & Cheese:
- In an 8-inch sauté pan, heat heavy cream until reduced by half.
- Add the shredded cheeses and stir until cheese is melted and a smooth cheese sauce has formed.
- Add the cooked pasta and toss lightly to coat the pasta in the sauce.
- Add the lobster salad and stir until it is dispersed evenly throughout the pasta.
- In a separate pan, heat the lobster meat in clarified butter.
- Turn off heat to mac & cheese and add the truffle oil and toss pasta.
- Transfer finished mac & cheese to a bowl and top with lobster meat and toasted bread crumbs.
- Restaurant Name: Creekside Oyster House & Grill
- Division: Knoxville
- Category: The Winners! Sides