Preparation

• 外壳龙虾，保留4个全爪。将剩余的龙虾肉切成小块。搁置。
• In 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.
• 在中等锅中，将奶油和牛奶带到低火煮熟。添加1/2茶匙。盐，在面粉混合物中搅拌，然后煮沸。煮，连续搅拌，直到混合物开始变稠，6至9分钟。转移到搅拌机中，一次添加五个奶酪，每次添加后几次脉冲。高速混合，直到混合物光滑而浓稠，1至2分钟。调味，用盐和胡椒粉调味。
• 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.