Truffle Lobster Mac & Cheese*


Truffle Lobster Mac & Cheese*

  • Author: Cookinf For Bimbos


  • 1 pound pasta ( I like using twists, or elbow macaroni)
  • 1 stick butter
  • 1 pound lobster meat (cooked or uncooked)
  • 1/2 cup all purpose flour
  • 1 quart whole milk
  • pinch nutmeg
  • 8 oz sharp Cheddar, grated
  • 12 oz Gruyere cheese, grated
  • 1 tablespoon truffle oil
  • salt
  • pepper
  • breadcrumbs


  1. Can you think of anything more decadent than truffle lobster mac and cheese?! Answer: no. It’s creamy, rich, delicious, earthy, lobstery (is that even a word?), and just all in all amazing. My parents are some tough critics and they said this is the best macaroni and cheese they’ve ever had. This is the kind of dish you make for a special occasion and really want to impress someone. Preheat your oven to 350 degrees F. In a pot of boiling salted water cook your pasta according to the directions. Now for the cheesy goodness. The first thing you want to do is slightly cook your lobster. If you’re buying already cooked lobster meat go ahead and just omit this part. To a very hot heavy bottomed pan add your butter and lobster. Just slightly cook it and take out the meat with a slotted spoon so the butter stays in the pan. To the melted butter add the flour and whisk. This is called a roux (pronounced roo). It will look like wet sand. Add your quart of whole milk and whisk vigorously so there aren’t any clumps. Once everything is whisked together, let it come up to a simmer and thicken up. This will only take about 3 minutes. Turn your heat on low. Make sure you still whisk it because it gets burnt very easily. Add the grated cheddar cheese and gruyere cheese and whisk so the cheese melts. To the cheese sauce add the nutmeg, truffle oil, cooked lobster, and cooked pasta. Stir to combine. Taste and add seasoning as you think it needs it. Cheese can be salty so it’s up to you how much you want to put in there! Put your truffle lobster mac and cheese into your serving dishes. You can do a glass baking dish, individual ramekins, or whatever you wish. Sprinkle the top with breadcrumbs and put in the oven. Let them cook for 25-30 minutes until bubbling and golden brown on top. Let sit for a few minutes before serving. Prepare yourself for a cheesy heaven.

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Truffle Lobster Mac & Cheese*


  1. February 14, 2016 at 5:18 pm

    […] to take a couple drops of the stuff. Still, this recipe for Truffle Lobster Mac & Cheese from Cooking for Bimbos looks like a winner. A decadent twist on a home-cooked favorite, pair this with a serving of […]

  2. Judie
    January 17, 2014 at 4:53 am

    Looks wonderful Love that it is made in the individual casseroles! Am planning on making this with slightly different cheese choices from a previous Mac & Cheese recipe. Will serve with Prime Rib. Question: Have you ever assembled these on the day before and then baked just before serving the next day? These online recipe videos never include directions on how to prepare a recipe ahead of time for next day parties. Many thanks!

    • admin
      January 17, 2014 at 5:32 am

      Hi Judie! Great question. You can absolutely make these ahead of time and just bake them before guests get there. Thank you for trying the recipe out! Hope it turns out delicious with your prime rib!

  3. deview123
    September 4, 2013 at 1:36 pm

    Blakely, words can’t describe how wonderful that looks. Love the addition of truffle oil to this dish. Congratulations on catching your own lobster. I love using truffle oil as a finishing oil on seafood and egg dishes. Thanks. Neil

  4. Alexandria Quillen
    Alexandria QuillenReply
    September 4, 2013 at 1:35 pm


  5. Ken Costlow
    Ken CostlowReply
    September 4, 2013 at 1:35 pm

    You had me at lobster!! 😀

  6. XxBREWxX
    September 4, 2013 at 1:35 pm

    This looks AMAZE-BALLS! Oh..and I love your starfish bracelet.

  7. Robert Peters
    Robert PetersReply
    September 4, 2013 at 1:34 pm

    Looks delicious! =)

  8. brittanykd08
    September 4, 2013 at 1:34 pm

    Ohh em g yummy!!

  9. DrunknShooter
    September 4, 2013 at 1:33 pm

    Chef John from Food Wishes always says “Hot roux, cold milk, no lumps.” I want to eat the part that bubbled over onto the parchment paper. Yum!

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