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If you’re going to be bad, you should be really, really bad. To that end, this recipe for Lobster & Truffle Oil Mac-&-Cheese. Based on a ridiculously heart-attack-inducing mac-&-cheese recipe from Patti LaBelle (her Over-the-Rainbow version), this has been modified to include lobster, and the accompanying seasonings. The key change-up is the addition of the sherry and nutmeg, and the switch to a bit of Gruyere. The Velveeta stays the same.
We served it with a bunch of blanched green beans, simply prepared with some butter and sea salt. It was an inconsequential nod to something green and healthy, slightly off-set by the butter and salt, but with the lobster mac-&-cheese, it’s a drop in the ocean.
Lobster Mac-&-Cheese

Ingredients:

1 Tbsp olive oil
1 lb. elbow macaroni
1 lb. cooked lobster meat, roughly chopped
1 stick butter (8 Tbsp.)
1/2 cup shredded Gruyere cheese
1/2 cup shredded mild cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 cups half-and-half
1/4 cup dry sherry
1 cup (8 oz.) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/4 teaspoon nutmeg
1/8 teaspoon freshly ground black pepper
1/2 teaspoon truffle oil
1 cup bread crumbs
Directions:
Heat oven to 350 degrees. Lightly butter a deep 2 1/2 quart casserole.
Bring a large pot of salted water to a boil over high heat. Add the oil, then the macaroni. Cook until just tender (al dente) according to package instructions (about 7 minutes). Do not overcook. Drain well and return to pot.
In small pan, melt stick of butter and stir into the macaroni.
In large bowl, mix cheeses together. Add about 1 1/2 cups of this to macaroni, saving remaining for top. Add Velveeta, half-and-half, sherry, eggs, seasonings, and truffle oil to macaroni and mix well.
Transfer to buttered casserole dish. Sprinkle with remaining cheese and breadcrumbs, then dot with butter. Bake until bubbling around edges, about 35 minutes.