Truffle Lobster Mac 'N Cheese
 
Chef Chip Lawrence, Avalon Restaurant, Louisville, Ky.
 
1 pound penne pasta
3 tbsp. butter
4-5 tbsp. all-purpose flour
3 cups whole milk
2 cups grated Kenny’s Farmhouse Gouda cheese
¾ cups heavy cream
Salt & pepper to taste
Dash of cayenne
Truffle oil to taste
½ Lb. lobster claw meat
3 tbsp. chopped chives
2 tbsp. vegetable oil
 
Bring one gallon of water to a boil with a dash of salt. Boil penne pasta until al dente. Drain and rinse with cool water. Drizzle with a bit of vegetable oil and toss (this is to keep pasta from sticking together). Melt butter in a 2 quart sauce pan over medium heat and mix in flour, cook for 1 minute. Slowly pour in milk while continually stirring with a wire whisk. Stir vigorously until there are no lumps. Bring to a simmer. Once milk has simmered, remove from heat and add heavy cream and cheese. Mix well. Season with salt, pepper and cayenne. Toss penne, cheese sauce and lobster meat together and place in a heavy oven proof casserole, sprinkle with parmesan cheese and bake at 350 degrees for 15-20 minutes uncovered. Remove from oven. Drizzle with a couple of tablespoons of truffle oil and sprinkle with chopped chives.
 
Serves 8 as a side dish.