I have been WAY AWOL. Sorry. Long story. In any case, my new circumstances give me the freedom to cook whatever the hell I want without worrying if I will offend with the ingredients I choose. What does this mean for you? Oh, it's on. It. is. on.
For my first example of this phenomenon, I will include many things that the gastrically fearing would not fathom allowing to pass their lips.
2 cups cubed lobster meat
2T. crushed garlic
1/2 stick butter
1/2 cup sliced shrooms (I prefer bellas but whatever)
1/2 cup chicken or fish stock
2T. flour
2 cups shredded gouda
1/2 cup crumbled gorgonzola
6oz. brie
1 large sprig basil, chopped
1/4 cup chopped parsley
paprika, salt, pepper to taste
2T. truffle oil (white preferably)
Melt the butter in large sauce pan over medium heat. Add garlic and mushrooms and saute x2minutes. Whisk in the flour to make the roux, then slowly add stock to thin to a thick smooth consistency. Lower heat slightly. Add shredded gouda in 1/2 cup aliquots while whisking, followed by gorgonzola and brie. The consistency should coat a spoon and not drip off. Add the herbs, lobster for another few minutes, then stir in the truffle oil last.
Options: you can either serve this right away with pasta of your choice (I went with farfalle because there is just something happy about those lil' bowties). I tossed a bit of arugula on top because I am obsessed with arugula. Or, you could combine with the pasta, put it in a 9x13 baking dish, make a crumble of panko with more truffle oil for the top and bake at 400 for about 20-25minutes.
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