Lobster and Truffle Mac & Cheese

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:

1. Sautee onions and celery in clarified butter on medium heat until translucent. Remove from pan and cool down.
2. 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.
3. Gently fold in minced lobster meat and fresh herbs and season to taste with salt and pepper

For the Mac & Cheese:

1. In an 8-inch sauté pan, heat heavy cream until reduced by half.
2. Add the shredded cheeses and stir until cheese is melted and a smooth cheese sauce has formed.
3. Add the cooked pasta and toss lightly to coat the pasta in the sauce.
4. Add the lobster salad and stir until it is dispersed evenly throughout the pasta.
5. In a separate pan, heat the lobster meat in clarified butter.
6. Turn off heat to mac & cheese and add the truffle oil and toss pasta.
7. Transfer finished mac & cheese to a bowl and top with lobster meat and toasted bread crumbs.