Brandied Lobster Truffle Mac and Cheese

Lobster. Truffles. Cheese. Brandy. Need we say more? If you are looking for the ultimate winter comfort food, this is for you! El Gaucho Bellevue Executive Chef Sarah Scott created this decadent dish for “The Maine Event” we are offering on our menus for the month of February, so if you don’t feel up to making it yourself, join us at any of our locations, but don’t wait too long, it’s gone at the end of the month.

2TBL melted butter
½ oz all-purpose flour
½ tsp kosher salt
Pinch cayenne
Pinch ground white pepper
½ cup half & half (heated)
1 pint heavy whipping cream (heated)
3 fl oz chicken stock
½ lb. grated English Coastal cheddar cheese (New York white cheddar is a good substitute)
1 TBL brandy
1/3rd Maine lobster tail
½ tsp black truffle peelings
½ tsp truffle oil
Gemelli noodles
Bread crumbs and parsley, for garnish

Boil water in a large pot, adding salt for flavor. Cook the gemelli pasta al dente. Strain.

Melt butter in a medium sized sauce pot, whisk in flour over medium heat, continue whisking while adding kosher salt, pinch of cayenne, and ground white pepper. Continue whisking for 5 minutes to make a roux, then remove from heat. Whisk in half and half, cream, and chicken stock until blended, return to medium heat while gently whisking until thickened, and simmering. Add grated English Coastal cheddar cheese, just until blended, remove sauce until use.

Place brandy and lobster in a small sauté pan and flambé. Once the lobster is warm and the brandy has reduced by half, add the English Coastal cheese sauce, truffle peelings, truffle oil and gemelli noodles. Reserve one piece of lobster meat (nice and plump!). Garnish the mac and cheese with toasted bread crumbs and parsley. Top with the piece of reserved lobster. Bon Appétit!


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