Lobster Mac & Cheese with White Truffle Oil

Mac and Cheese on any day is a treat. But we took it to new levels by adding lobster and Olive Tree Tuscan Blend Olive Oil then topping it with an earthy Olive Tree White Truffle Oil. The result is creamy, decadent and elegant. But get this…also super easy! As in so easy and so good that you shouldn’t wait for a special occasion. It’s comfort food and we all need some extra comfort right now. Treat yourself tonight!

Lobster Mac & Cheese with White Truffle Oil
Serves 4-6


2-4 Cooked Lobster Tails (based on your preference)

1 lb Elbow pasta, cooked al dente

1/4C Olive Tree Tuscan Blend Olive Oil

4T Flour

2C Whole milk, warmed

Salt and Pepper to taste

1/2t Cayenne pepper

1C Gruyere cheese, grated

1 1/4C Extra sharp cheddar cheese, grated

1/4C Parmesan cheese, grated

1T Olive Tree White Truffle Oil (available in store)


Boil the lobster tail for 8-10 minutes, let cool, remove meat from shell and cut into bite size pieces. (See below for more info.)

Boil the pasta according to package directions or until al dente, drain and set aside.

While pasta is cooking, heat olive oil over low heat in a saucepan.

Whisk in flour to create a roux for the sauce base.

Simmer flour and butter over low heat for approximately 3 minutes, then add warm milk in a steady stream, stirring, and simmer for an additional 5-7 minutes until the sauce thickens. Do not allow to boil.

Remove from heat and add salt, pepper, cayenne, Gruyere and cheddar cheese. Stir until the cheese melts.

Drain pasta and place in a large baking dish or casserole.

Pour cheese sauce over pasta and mix well.

Sprinkle the top with Parmesan cheese.

(Note: If you want to make this ahead of time, cover and refrigerate at this point.)

Preheat oven to 350 and bake uncovered for 15 minutes. Drizzle the top with Olive Tree White Truffle Oil before serving.

Let rest for 10 minutes and serve.


Here’s an easy way to cook the lobster:

  1. Poach the lobster. You can cook lobster a few different ways. In this instance, I decided to poach it in salted water just until cooked. You actually want to undercook it by a bit so that it can finish cooking in the macaroni and cheese.
  2. Remove the lobster. Using a pair of kitchen scissors, flip the lobster over to its opposite side, and slice the shell on each side. Pull the tab back and remove the lobster out.
  3. Chop it up and proceed with the recipe! 
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