Lobster Macaroni & Cheese

• 2 ounces olive oil
• 24 ounces lobster meat, cubed
• 2 ounces extra virgin olive oil
• 2 lb. orzo pasta
• 2 Tbs. garlic, minced
• 2 Tbs. shallots, minced
• 2 quarts chicken stock, strained clean
• 2 cups heavy cream
• 1 cup Romano cheese, grated
• 1/8 cup basil leaves, chiffonade
• 1/8 cup spinach leaves, chiffonade
• 2 Tbs. oregano, chopped
• 2 Tbs. parsley, chopped
• 8 ounces prosciutto ham, julienned thin
• 2 Tbs. cracked black pepper
• 2 Tbs. salt
• 2 Tbs. truffle oil

1. In large pot over medium-high heat add olive oil and saute lobster meat until it is medium rare (about 2 minutes). Remove lobster.
2. In same pot add the extra virgin olive oil. Lower heat to medium and add half of the orzo pasta, saute until golden brown. Add the remaining half of the pasta and cover with half of the chicken stock. Continue cooking until pasta absorbs most of the stock then add the rest of the stock and continue cooking until all of the stock is absorbed.
3. While the chicken stock is cooking into the orzo; place prosciutto ham in small saute pan, quickly saute the ham until crisp.
4. Once all the chicken stock is absorbed add heavy cream and cheese and stir until melted. Then add chopped herbs, crisped prosciutto ham and lobster. Finish by adding truffle oil and tossing all ingredients together.

olive oil, lobster, olive oil, orzo pasta, garlic, shallots, chicken stock, heavy cream, romano cheese, basil, spinach leaves, oregano, parsley, ham, cracked black pepper, salt, truffle oil

Taken from www.epicurious.com/recipes/member/views/lobster-macaroni-cheese-50063200 (may not work)