Lobster Mac & Cheese

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

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