Can you think of anything more decadent than truffle lobster mac & 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.