Make the Truffle Cheese Sauce: In a saucepan, combine Gruyère Cheese, Fontina Cheese, and Heavy Cream. Heat over medium-low heat, stirring constantly, until cheese is melted and smooth.
Stir in White Truffle Oil and Freshly Grated Nutmeg.
Spread Pasta Chips on a baking sheet.
Top with chopped Lobster Meat and Truffle Cheese Sauce.
Bake for 10-15 minutes, or until cheese is bubbly and chips are slightly golden.
Garnish with Microgreens and Black Caviar (if using).
Ingredients
4
12 oz340 gBlack Truffle Infused Rotini Pasta Chips
1 lb450 gLobster Meat, cooked and chopped
6 oz170 gGruyère Cheese, grated
4 oz115 gFontina Cheese, grated
1 cup240 mLHeavy Cream
1 tbsp15 mLWhite Truffle Oil
1/4 tsp1.25 mLFreshly Grated Nutmeg
2 tbsp30 mLMicrogreens
1 tbsp15 mLBlack Caviar (optional)
Equipment
Saucepan
Baking Sheet
Instructions
Preheat oven to 350°F (175°C).
Make the Truffle Cheese Sauce: In a saucepan, combine Gruyère Cheese, Fontina Cheese, and Heavy Cream. Heat over medium-low heat, stirring constantly, until cheese is melted and smooth.
Stir in White Truffle Oil and Freshly Grated Nutmeg.
Spread Pasta Chips on a baking sheet.
Top with chopped Lobster Meat and Truffle Cheese Sauce.
Bake for 10-15 minutes, or until cheese is bubbly and chips are slightly golden.
Garnish with Microgreens and Black Caviar (if using).
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