Editor's note: The recipe and introductory text below are from I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands by Kara Zuaro. To read more about the book, see the related story.
Patrick Phelanfrom Patrick himself
Singer-songwriter Patrick Phelan crafts dreamy, lingering music, studies human rights, and has spent time in Italy to focus on his cooking, as he has been a chef for more than eleven years. This decadent dish is something you should save for a special occasion because (a) you're going to have to drop a lot of cash to make it happen, (b) you're going to need to kill a pair of lobsters in the process, and (c) it'll make your special day that much more special. This is a challenging recipe, but if you follow the directions carefully, you'll end up with a dish that's as fancy as it is comforting — and big enough to feed a crowd. If you're cooking for two, just make half — you'll still savor the leftovers for lunch the next day.
"This recipe comes courtesy of the great influences of David Shannon, one of my many teachers over the years." —Patrick Phelan
033. Dice celery, onions, and carrots, grate Fontina and Gruyère cheeses, and set aside.
041. In a large pot, sauté diced veggies in olive oil.
052. When veggies become translucent pour in white wine and add your bay leaf. Let the wine reduce by half and then add the heavy cream. Let the cream come just to a simmer and reduce to medium heat.
063. After this reduces for approximately 20 minutes, add both cheeses (reserve a little for later). Make sure to stir frequently. You want the sauce just hot enough to melt the cheese, but if it gets any hotter, you'll run the risk of the cream and oils separating.
074. Once the cheese is incorporated, season with salt and pepper to your liking. Go easy on the salt, though — it does not take much to release the flavor of this cheese sauce. You can use white or black pepper, whichever you prefer.
085. After seasoning, strain the cheese sauce through a medium-to-small mesh sieve or colander.
091. In a large sauté or baking pan over medium heat, add your cheese sauce and lobster. Once heated add your pasta and the little bit of cheeses you reserved. You should get a nice mac and cheese consistency. You can always add more cheese.
102. The final step is to add sliced asparagus just before plating. This will ensure that they remain nice and green.
113. Once the mac and cheese is in the bowl, here's your final touch, and the most important! Drizzle a modest amount of truffle oil over the entire dish. If you do have access to white truffles, 3-4 slices on top is divine. Enjoy.