DISH Nº 03 · SEPTEMBER 2026

Truffle Lobster Mac & Cheese

Mac and cheese made with lobster roe pasta, topped with garlic breadcrumbs and black summer truffle. Charred red Jimmy pepper salad with Meyer lemon and miso dressing on the side.

Baked lobster mac and cheese in a ramekin topped with a lobster tail, next to a pepper salad plate and a bottle of sparkling wine

Ingredient highlights

  • Red Jimmy peppers from the market, seasonal specialty for September.
  • Black summer truffle, shaved over the hot ramekin.
  • Artisan lobster roe-infused pasta.
  • Artisan cheeses from farmers market vendors, a soft buttery cheese and an aged cheese similar to Gruyère.

Technique notes

  • Classic roux-based cheese sauce, added some spice with chilis.
  • Lobster tails cooked 2 ways, first was halved lengthwise and charred on the stovetop before being chopped and added into the Mac. The other tail was butterflied and broiled for color and presentation.
  • Pepper salad: charred Jimmy peppers and shallot with chive, dressed in Meyer lemon, garlic, and miso.

WHAT WORKED

The cheeses were amazing and the lobster tail was cooked to perfection.

WHAT I'D CHANGE

I'd use regular pasta next time, the lobster roe flavor was interesting but specifically in the form of pasta it was a bit strong and clashed with the cheesiness.

Plate studies

Close-up of mac and cheese with shaved truffle and chopped chives