Truffle Lobster Greek Yogurt Mac & Cheese
This recipe was contributed by Kylie Mitchell from Imma Eat That, as part of the Healthy Aperture blogger partnership.
Truffle Lobster Greek Yogurt Mac & Cheese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 Servings
Ingredients
- 1 1/2 cup elbow-shaped pasta
- 1 cup shredded cheese I used a mix of fontina, asiago and parmesan
- 1/2 cup plain greek yogurt
- 1 cup fresh spinach
- 2 fresh lobster tails
- 1 tablespoon butter
- 1/8 teaspoon truffle sea salt or 1 teaspoon truffle oil + 1/8 teaspoon sea salt
- garnish: fresh thyme
Instructions
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Remove lobster meat from the shell. Cut into 1″ pieces.
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Add butter to a saute pan over medium heat. Add in lobster pieces and cook, tossing frequently until cooked through. Set aside.
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In a pot, boil water. Add in pasta and cook until al dente.
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When straining pasta water from pasta, reserve 1/4 cup pasta water. Pour pasta and reserved pasta water back into the warm pot and immediately add in cheese and spinach. Stir until cheese is melted and spinach is wilted.
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Add in greek yogurt, cooked lobster, and truffle sea salt and stir until it is evenly incorporated. Serve garnished with a fresh thyme sprig.
