Bloomington ChopHouse Lobster Mac & Cheese

Bloomington ChopHouse Lobster Mac & Cheese
Located in southern Minneapolis, the Bloomington ChopHouse specializes in tender steaks, fresh seafood, and an extensive, yet affordable, wine list.

Their signature Lobster Mac and Cheese has Asiago, truffle oil and bacon added to it.

3 tbsp Unsalted Butter
3 tbsp Flour (Sub Cup for Cup for GF)
2 cups Whole Milk
¼ tbsp Salt to taste
¼ tbsp Ground Pepper to taste
1 cup Shredded Asiago Cheese
Dash Truffle Oil
½ lbs Cavatoppi pasta (Sub Brown Rice or Quinoa Pasta for GF)
½ cup Cooked lobster meat
¼ cup Crumbled Smoked Bacon

In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.

In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and truffle oil. Allow to simmer for 2 to 3 minutes. Stir in the ½ cup shredded Asiago cheese and whisk until melted. If the sauce seems too thick, thin with a little milk.

Add the cooked cavatoppi, bacon, ½ cup shredded Asiago cheese and lobster and stir well. Place the mixture in 2 to 4 individual dishes and place in oven to broil till brown on top.

Makes 2-4 servings