Serving Information
(8 servings)
Mac and Cheese
Ingredients
1 pound of high quality dry pasta –(Rigorosa Vesuvio if available is the best) or
other shape that will hold sauce well such as mafalda or orzo
8 ounces of mascarpone
4 ounces of creamy goat cheese
Pinch of ground nutmeg
½ teaspoon sea salt
Pinch of white pepper
2 ounces of heavy cream
1 ounce of minced black truffles
3 black winter truffles (sliced paper thin)
Procedure
Set out all ingredients at room temperature 1 hour before
preparing.
Bring 2 gallons of salted water to a rolling boil. Cook
pasta till al dente. Strain and return to pot. Keep warm.
Stir in mascarpone, goat cheese, and heavy cream. Add
seasonings and minced truffles gently. Do not over stir or mix. Cover and keep
warm. Reserve sliced truffle for plating time
Butter poached Maine lobster meat
Ingredients
1.5 pounds of fresh cooked Maine lobster meat (claw and
knuckle or combination of claw, knuckle and tail)
1 pound of salted butter
1 tablespoon of water
Procedure
Step 1
Beurre Monte (Bur Mahn-tay)
Cut butter into 1 inch chunks. Hold at room temperature up
to one hour
Bring 1 tablespoon of water to a boil in heavy deep sauté pan.
Reduce heat to low. Add butter one
or two chunks at a time, whisking to create an emulsion. Once this emulsifies,
all the butter may be added. Turn heat to low.
Step 2
Adding Maine lobster meat: If using CK, add meat to beurre
monte. Do not chop or cut. If using tail meat, cut tails into one inch medallions.
Gently incorporate into butter. Cover and hold at low heat.
Blueberry spiked micro greens
Ingredients
8 ounces of micro green blend
1 pint of fresh Maine blueberries
16 ounces of water
4 ounces of sugar
4 ounces rice wine vinegar
12 ounces canola oil
¼ teaspoon lemon juice
Procedure
Step 1
In heavy large sauce pan bring water to boil. Add cleaned
blueberries and sugar. Reduce heat
to medium. Cook down till this becomes a thick sauce. Stir often. Remove from
heat. Cool to room temperature. Puree in blender.
Step 2
Add rice wine vinegar and lemon juice, pulse to incorporate.
Set blender to "blend” setting and slowly add oil thru pour spout until this
emulsifies. Keeps about two weeks in refrigeration.
Assembly
Step 1
Spoon 4-6
ounces of mac and cheese into center of a pasta bowl or slope sided plate. A
ring mold may be used also. Fan 3 slices of paper thin truffles on top.
Step 2
Arrange 3 ounces of Maine lobster meat on top and on side of
the mac and cheese. Use equal amounts of claw, knuckle and tail meat. Ladle 1-2
ounces of butter sauce over the meat.
Step 3
Toss greens in 4 ounces of vinaigrette. Using tongs, place
in equal portions on top of Lobster Mac and Cheese.
Step 4
Garnish-optional
ENJOY!
