This is a dish truly inspired by my mother’s homemade version (though there is no lobster in hers).
Cheese sauce ingredients
3?4 quart heavy cream
3?4 quart whole milk
2 ounces blonde roux
8 ounces Fontina cheese
4 ounces cheddar cheese
2 ounces grated Parmesan
2 ounces cream cheese
1 teaspoon salt
Procedure
Bring cream/milk to a simmer. Add salt, whisk in roux (cold) and return to a simmer. Cook 5-10 minutes then remove from heat. In blender, slowly add cheese to thickened cream/milk mixture. Blitz until smooth. Be sure to taste and season. Makes about 2 quarts of sauce.
Lobster and garnishes
Boil fresh lobster in salted water until almost fully cooked (5 minutes for 11?2 pound lobster).
Shell lobster, remove tail, knuckle, claw meat and cut into reasonably sized pieces (leaving one claw whole for garnish). Finish cooking lobster at 160 degrees for about 3 minutes right before serving in melted butter.
Cook your pasta until al dente, at the same time warm up your cheese sauce Add pasta, sauce, lobster in a bowl. Finish with white truffle oil and sliced black truffles, garnish with lobster claw. You can also add a crunchy component such as fried leeks or onions.
