|1 lb • high quality dry pasta (shells, or another shape that will hold sauce well)|
|8 oz • mascarpone, at room temperature|
|4 oz • creamy goat cheese, at room temperature|
|1 pinch • Ground nutmeg|
|1/2 tsp • Sea salt|
|1 pinch • White pepper|
|2 • Heavy cream • at room temperature|
|1 oz • minced black truffles|
|1 1/2 lb • freshly cooked Maine lobster meat, tail cut into 1-inch medallions, and claw/knuckle into 1-inch pieces|
|1 lb • salted butter, cut into 1-inch chunks, at room temperature|
|3 • black winter truffles, thinly sliced (optional)|
Bring 2 gallons of salted water to a rolling boil. Add pasta, and cook according to package instructions, until it’s al dente. Strain and return to the pot.
Add the mascarpone, goat cheese and heavy cream to pasta in pot. Add the seasonings and minced truffles, stirring gently. (Do not over stir.) Cover and keep warm.
Bring 1 tablespoon of water to a boil in a heavy, deep sauté pan. Reduce heat to low, and add butter, one or two chunks at a time, whisking to create an emulsion. Add the Maine lobster meat to the pan, and gently stir to incorporate it with the butter.
To plate, spoon 4-6 ounces of mac and cheese into the center of 8 pasta bowls or slope-sided plates. Fan 3 slices of paper thin truffles on top. Divide the lobster and sauce evenly among the plates.
Alternatively, carefully mix the lobster meat and butter into the pasta and cheese combination, and then transfer to a casserole dish that’s been buttered or sprayed with cooking spray. Cover, and place in a warm oven until ready to serve. Top with thin truffle slices and serve.