b'Lobster Macaroni & Cheese with Truffle OilKENT RATHBUNServes 84 ounces Pompeian Extra Virgin Olive Oil, divided in half 2 tablespoons garlic, minced 2 tablespoons shallots, minced 24 ounces lobster meat, cubed 2 pounds orzo pasta, divided in half2 quarts chicken stock, strained, divided in half2 cups heavy cream 1 cup Romano cheese, grated B/i cup basil leaves, chiffonade 2 tablespoons oregano, chopped 2 tablespoons parsley, choppedB/i cup spinach leaves, chiffonade 8 ounces prosciutto ham, julienned thin 2 tablespoons cracked black pepper 2 tablespoons kosher salt 2 tablespoons Susan Rice Olive Oil with Summer TrufflesIn a large pot over medium to high heat, saut the garlic, shallots and lobster meat in 2 ounces extra virgin olive oil until the meat is medium-rare (about 2 minutes). Remove the lobster and set aside. The garlic and shallots may be left in the pot. Add the remaining 2 ounces olive oil to the pot. Lower the heat to medium and add half of the orzo pasta; saut until golden brown. Add the remaining half of the pasta and cover with half of the chicken stock. Continue cooking until the pasta absorbs most of the stock, then add the rest of the stock and continue cooking until all of the stock is absorbed. Add the heavy cream and cheese, and stir until the cheese is melted. Add the chopped herbs and spinach. In a saut pan, quickly saut the prosciutto ham until crisp. Incorporate the prosciutto into the pasta, then season with the cracked black pepper and kosher salt. Finish the dish with the lobster meat and truffle oil. 83'