Disclosure: I was asked to participate in the #PastaFits campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time.
I feel like the recipe name sounds fancy, but I’m not fancy…
Let’s discuss the makings of this truffle + lobster + mac & cheese. You should know that this was my first time cooking non-frozen lobster and I probably did it all wrong.
Actually, I’m sure I did it all wrong because I just cut up the lobster into pieces and sautéed them until they looked done. I wanted frozen lobster. That sounded easier because there wasn’t a shell involved (or an exoskeleton or whatever that thing is called that lobsters have).
But my grocery store didn’t sell frozen lobster.
So I was left having to pretend like I knew what I was doing when I ordered 2 lobster tails from the seafood guy. He had to think I had my life together. I mean, people who buy lobster have there life together. We fooled him.
If he could only see the mountain of clean clothes that always lines the floor of my closet because I just don’t want to go through the effort of hanging them up OR the mess that is the inside of my car because it has somehow become an extension of my closet & jewelry box & shoe rack (or, more accurately, Andrew’s shoe rack that I converted into my own shoe rack).
Side note: thank goodness for spell check. You should’ve seen how I spelt “accurately.”
It makes no sense. How can one person create so much mess (and be so bad at grammar)? Andrew is a very clean person. I am not. Isn’t it supposed to be the other way around?!
But it’s okay because I cook him things like truffle greek yogurt mac and cheese and he semi-forgets the mess that is my closet and car (and the guest bedroom that has also become an extension of my closet).
More about me that you probably don’t need to know but…I used to be scared to cook chicken. Then I got over that. Then I was scared to cook fish. Then I persevered and got over than. Now I’m scared to cook shrimp and lobster and I am working to get over that. You know, taking steps.
But one thing I’ve always known how to cook is…pasta! From boxed mac to fancy lobster mac (started from the bottom now we here), I’ve always had warm, fuzzy feelings towards pasta. What’s not to love? Pasta is quick, easy and affordable and I’ve never met someone who doesn’t like pasta. I mean, have you?! What kind of person doesn’t like pasta?? It’s so doughy and just yum (for lack of a more descriptive and decent vocab word we use “yum” a lot).
This mac & cheese uses greek yogurt and 3 kinds of cheese (because you know me and cheese love), to make a delicious coating on the noodles. You can use whole wheat or regular pasta for this recipe, whichever you prefer.
Question of the day: Do you have to use lobster in this? No. You could just as deliciously make truffle chicken greek yogurt mac & cheese by throwing in some rotisserie chicken instead. That would be fine and you’d still most definitely win at dinner.
OH and the last little tidbit of info I have for you is that in addition to being a wonderful month to kick-off the beginning of holiday season joy, October is also National Pasta Month. So fun.
Truffle Lobster Greek Yogurt Mac & Cheese
Yield: serves 2-3
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 mintues
1 1/2 cup elbow-shaped pasta
1 cup shredded cheese (I used a mix of fontina, asiago and parmesan)
1/2 cup plain greek yogurt
1 cup fresh spinach
2 fresh lobster tails
1 tablespoon butter
1/8 teaspoon truffle sea salt (or 1 teaspoon truffle oil + 1/8 teaspoon sea salt)
garnish: fresh thyme
Remove lobster meat from the shell. Cut into 1" pieces. Add butter to a saute pan over medium heat. Add in lobster pieces and cook, tossing frequently until cooked through. Set aside.
In a pot, boil water. Add in pasta and cook until al dente. When straining pasta water from pasta, reserve 1/4 cup pasta water. Pour pasta and reserved pasta water back into the warm pot and immediately add in cheese and spinach. Stir until cheese is melted and spinach is wilted. Add in greek yogurt, cooked lobster, and truffle sea salt and stir until it is evenly incorporated. Serve garnished with a fresh thyme sprig.