I made this bowl of goodness last night, as we had family in town visiting for Labor Day. My wonderful husband set up an umbrella over the grill, and bravely faced Tropical Storm Lee, so that he could cook the steaks we had purchased prior to the storm, to go with the new recipe. The mac & cheese was a huge success, and my teens thought it was really “cool”, once they found lobster was a main ingredient.


  • 2 tablespoons butter
  • 1 minced shallot
  • 2 1/2 cups light cream
  • 1/4 cup white wine
  • 1/2 cup grated Fontina cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon ground nutmeg
  • 1/2 pound lump crabmeat
  • 1 pound lobster, steamed and diced including claw meat
  • 1/2 pound orecchiette pasta
  • 1/2 cup bread crumbs


  1. In a medium saucepan, melt butter over medium heat.
  2. Sweat shallot until soft and translucent (about 2 minutes).
  3. Whisk in flour and cook for two minutes.
  4. Whisk in light cream and white wine, stirring constantly, cook for 10 minutes over low heat.
  5. Whisk in Fontina cheese until completely melted.
  6. Stir in salt, pepper and nutmeg.
  7. Add crab and lobster and stir with a spoon, being careful not to break up lumps of crab.
  8. In a large pot of boiling salt water, cook pasta for 10 minutes and then drain well. Add pasta to sauce and stir well.
  9. Divide into six 8-ounce buttered ramekins. In a separate bowl combine bread crumbs and melted butter. Top each portion with 2 tablespoons of bread crumb mixture.
  10. Bake in a 350 degree oven for 15-20 minutes or until golden brown and bubbling. Remove from oven and drizzle a lithe truffle on top of each serving


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