Ingredients:
Lobster:
2 11/2 lb Soft Shell Lobster
1/2 cup red wine vinegar
1 cup salt
4 quarts of water
The Cheese Sauce:
2oz Parmesan
2oz 2-year Vermont cheddar
2oz Cave aged Gruyere
2oz Black wax Gouda
4oz Fontina cheese
1 Qt. Cream
Pasta:
Truffle oil
Shaved Black Truffle
1 bunch chopped chives
1/2 lb Torchio Pasta
Method:
Lobster:
Bring 4 quarts of water, 1 cups salt, and a 1/2-cup of red wine vinegar to a boil. Add the lobsters head first into the boiling water being careful not to get splashed. Cook the lobster for 5 minutes. Transfer to an ice bath until cool. Remove the tail, knuckle and claw meat from the lobster. Refrigerate until ready to use.
The Cheese Sauce:
Grate all the cheeses and mix into a bowl.Bring the cream to a simmer (be careful that it does not boil over). Reduce the cream by a third. Add all but 1/2 cup of the cheese. Transfer the cheese and cream mixture to a blender and puree until smooth. Return to the pot and keep warm.
Pasta:
Cook the pasta in salted boiling water and cook until al dente (for cooking time see the information on the box). Drain the pasta and return it to the pot. Add the cheese sauce to the pasta and place on low heat. Add the remaining cheese and stir until the cheese is fully incorporated. Slowly add the lobster to the Mac and Cheese and heat until the lobster is warmed through. Season to taste. Transfer to warm bowls and finish with truffle oil, truffle shavings and the snipped chives.