Chipotle Gouda Mac with Lobster and Truffle Oil
It sounds luxurious because it is. But don't let that fool you into thinking this recipe is difficult to prepare. It's actually a simple process and takes less than 45 minutes from start to finish.
Servings and Ingredients
|1 (16 oz) box pipette pasta or small shell pasta|
|1 qt. heavy cream|
|1 bay leaf|
|¼ tsp. Hy-Vee dried thyme leaf|
|⅛ tsp. nutmeg|
|2 tbsp. Hy-Vee butter, melted|
|1 ½ tbsp. Hy-Vee flour|
|12 oz. chipotle Gouda cheese, shredded|
|2 tbsp. white truffle oil|
|12 oz. raw lobster meat, cut into bite-size chunks|
|Hy-Vee salt and Hy-Vee pepper, to taste|
|1 c. crushed Hy-Vee kettle-cooked Parmesan and garlic potato chips|
|Truffle oil, for drizzling|
|Chopped fresh chives, to garnish|
- Preheat oven to 400 degrees. Spray a 9-by-9-inch baking dish with nonstick cooking spray; set aside.
- Cook pasta according to package directions. Once cooked, drain and set aside.
- In a heavy saucepan, heat heavy cream, bay leaf, thyme and nutmeg over medium-low heat, just until small bubbles begin to form, stirring frequently.
- In a small bowl, mix melted butter and flour. Remove bay leaf from heavy cream mixture. Add butter mixture to cream mixture and whisk quickly. Bring to a simmer. When slightly thickened add shredded cheese, whisking constantly until cheese is completely melted. Remove from heat and mix in pasta.
- Meanwhile, in a medium sauté pan heat 2 tablespoons truffle oil. Add lobster and cook until translucent. Season with salt and pepper.
- Stir lobster into the pasta mixture. Pour into prepared baking dish. Top dish with crushed potato chips and bake for 12 to 15 minutes until top is brown and center is bubbly and hot. Remove from oven; let rest for 5 minutes. Drizzle with more truffle oil and chopped chives to garnish.
740 Calories per serving
Amounts Per Serving
- Total Fat: 53g
- Cholesterol: 200mg
- Sodium: 410mg
- Total Carbohydrates: 43g
- Protein: 24g
Vitamin A 35%
Vitamin C 6%
Hy-Vee Seasons Fall 2013.