Lobster Truffle Mac ‘n Cheese

Serves 4

Preparation
1 cup Wasabi Rice Crackers, crushed
¾ cup Parmesan cheese, grated
2 tablespoons truffle infused olive oil
2 tablespoons melted coconut oil, plus more for the baking dish
1 tablespoon almond flour
1 tablespoon flour
3 cups half-and-half
1 cup Swiss cheese, grated
1 cup sharp Cheddar cheese, grated
½ cup Fontina cheese, grated
1 tablespoon mustard (I use beer mustard made by HT Traders)
salt and pepper to taste
1 box (13.25 oz) wheat elbow macaroni

First prepare the lobster according to Recipe #65. Once prepared separate lobster meat from shell and dice into small pieces. Preheat the oven to 375 degrees. Meanwhile in a medium size steel bowl mix together the crushed rice crackers, Parmesan, and 1 tablespoon of the truffle infused olive oil. In a large pan, melt the coconut oil over medium heat. Add the almond and regular flour and whisk for about 3 minutes, or until the mixture becomes that of a rue. Slowly whisk in the half-and-half and bring the pan to a simmer. Cook on low heat for additional 3-4 minutes. While still on the heat stir in the Swiss, Cheddar, and Fontina cheeses, then add the mustard. Mix well then remove the sauce from the heat when the cheeses have melted. Stir in the remaining truffle infused oil and season with salt and pepper to taste. Separately, bring a large pot of lightly salted water to a boil over medium heat and cook the macaroni according to package directions, or to al dente. Drain the pasta and add to the pan with the cheeses. Stir until macaroni is well coated. Add the lobster and mix well. At this point you are ready to place the macaroni in a baking dish. I use a cast iron skillet but any baking dish will work just make sure to have coated the bottom well with the coconut oil. (You could refrigerate the mac ‘n cheese at this point for a maximum of 24 hours). Top the dish with the rice crackers mixture and bake for 25-30 minutes or until bubbling. Turn oven to broil and broil for last two minutes to give a crisper top on the mac ‘n cheese. Serve.