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Ingredients

Béchamel Sauce

1 tbsp (15 mL) butter
¼ small onion, diced
2 tbsp (30 mL) flour
1 cup (250 mL) whole milk
¼ stick lemongrass
2 tbsp (30 mL) whipping cream (35%)
salt and pepper to taste

Mornay Sauce

1 cup (250 mL) Béchamel Sauce
1 tbsp (15 mL) grated Grana
Padano or Parmesan cheese
2 tbsp (30 mL) shredded
Gruyère

Pasta

1 tbsp (15 mL) vegetable oil
1 16-oz (500 g) package torchietti or macaroni
2 tbsp (30 mL) butter
4 oz (125 g) lobster
¼ tsp (1 mL) salt
18 tsp (.5 mL) ground black pepper
1 tbsp (15 mL) truffle oil
truffles(slices or peels),optional

 

Directions

First, prepare the Béchamel Sauce, which will become a Mornay Sauce with the addition of cheeses: In a thick-bottomed pot, melt butter. Add onion and sauté for a few minutes. Add flour and stir to form a roux; cook for 2-3 minutes, until light golden in colour (not too dark). Add milk in three equal portions, stirring constantly. Add lemongrass. Cook for 10-20 minutes over medium heat, or until starchy taste is gone. Add cream and cook until sauce has reached a rich, smooth consistency. Season with salt and pepper and strain.
Return sauce to heat. Add cheeses. Cook for 4-5 minutes.
Bring a large pot of lightly salted water to a boil. Add vegetable oil and pasta and cook for 8-10 minutes, or until al dente; drain well. To the drained pasta, add the Mornay sauce.
In a sauté pan, heat butter; warm up lobster.
Place pasta in a serving dish; season and add a drizzle of white truffle oil and slices of truffle (if using); dress with lobster meat and the lobster-infused butter from the sauté pan.

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