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Truffled Lobster Macaroni and CheeseIngredients 3 1-1/2-lb. lobsters, steamed3 oz. (6 Tbs.) unsalted butter2 Tbs. all-purpose flour1-1/2 cups heavy cream1-1/2 cups whole milkKosher salt4 oz. fontina, grated (about 1 cup) 1 oz. white Cheddar, grated (about 1/3 cup)1 oz. Gruyère, grated (about 1/3 cup)1 oz. Grana Padano, grated (about 1/3 cup)1 oz. cream cheese (about 2-1/2 Tbs.)Freshly ground white pepper12 oz. torchio or similar pasta2 tsp. white truffle oil2 Tbs. jarred summer truffle peelings (optional)2 Tbs. thinly sliced fresh chives PreparationIn a small saucepan over low heat, melt 2 Tbs. of the butter. Stirring constantly, add the flour and cook until the mixture is blended and smells lightly toasted, about 1 minute. Set aside to cool completely.In a medium saucepan, bring the cream and milk to a simmer over low heat. Add 1/2 tsp. salt, whisk in the flour mixture, and return to a simmer. Cook, whisking continuously, until the mixture begins to thicken, 6 to 9 minutes. Transfer to a blender, and add the five cheeses one at a time, pulsing several times after each addition. Blend on high speed until the mixture is smooth and thick, 1 to 2 minutes. Season to taste with salt and pepper.Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente. Drain well and transfer to a large bowl. Transfer the cheese sauce to a medium saucepan and warm over very low heat, stirring often. Melt the remaining 4 Tbs. of butter in a small saucepan over medium heat. Add the lobster, and heat, stirring gently, until coated in butter and just warmed through, about 1 minute.Add enough of the cheese sauce to the pasta to generously coat. Stir in the chopped lobster. Season to taste with salt and pepper. Divide the pasta among 4 bowls. Top each serving with a reserved claw. Drizzle with the truffle oil and add a few truffle peelings, if you like. Sprinkle with the chives, and serve